Post by Loupy on Jan 18, 2012 22:00:04 GMT -7
Delicious Raspberry Oatmeal Cookie Bars
By: MARBALET
Photo by: SunFlower
Serves: 12
Prep Time: 15 Min
Cook Time: 40 Min
Ready In: 55 Min
Ingredients
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
Allow to cool before cutting into bars
**Cooks Notes**
Add half a box of softened cream cheese on top of the raspberries then do the topping.
Add 1 teaspoon lemon zest to the jam b4 before baking,
Doubled recipe, rubbed butter into dry ingredients with fingers, sprayed my 9x13 pan, patted in bottom layer firmly, put raspberry jam on top, added half a box of softened cream cheese on top of the raspberries patted top layer down lightly. Came out of pan easily, no dry parts and tasted delicious!
Be careful not to spread the jam too close to the edge because it will spread a lot during baking and can burn if it it's in contact with the sides of the pan for too long.
Nutritional Information
Calories: 219
Total Fat: 8.2g
Cholesterol: 20mg
Sodium: 108mg
Total Carbs: 35.3g
Dietary Fiber: 1g
Protein: 2.1g
ALL RIGHTS RESERVED Copyright 2012 Allrecipes.com
By: MARBALET
Photo by: SunFlower
"One of my favorite cookie bar recipes."
Serves: 12
Prep Time: 15 Min
Cook Time: 40 Min
Ready In: 55 Min
Ingredients
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
Allow to cool before cutting into bars
**Cooks Notes**
Add half a box of softened cream cheese on top of the raspberries then do the topping.
Add 1 teaspoon lemon zest to the jam b4 before baking,
Doubled recipe, rubbed butter into dry ingredients with fingers, sprayed my 9x13 pan, patted in bottom layer firmly, put raspberry jam on top, added half a box of softened cream cheese on top of the raspberries patted top layer down lightly. Came out of pan easily, no dry parts and tasted delicious!
Be careful not to spread the jam too close to the edge because it will spread a lot during baking and can burn if it it's in contact with the sides of the pan for too long.
Nutritional Information
Calories: 219
Total Fat: 8.2g
Cholesterol: 20mg
Sodium: 108mg
Total Carbs: 35.3g
Dietary Fiber: 1g
Protein: 2.1g
ALL RIGHTS RESERVED Copyright 2012 Allrecipes.com
