A great Raspberry Bar recipe that’s easy, quick and absolutely delicious!
The recipe also lends itself to almost infinite variations just by changing the flavor of the jam.
- 1/2 cup Brown sugar ; packed, light or dark
- 1 cup Unbleached all-purpose flour
- 1/4 teaspoon Baking soda
- 1/8 teaspoon Salt
- 1 cup Rolled old-fashioned or quick oats
- 1/2 cup Unsalted butter ; cut into 1/2-inch pieces, softened to cool room temperature
- 3/4 cup Seedless raspberry jam ; (up to 1 cup) or preserves or conserve
Preheat oven to 350 degrees F.
Line an 8-inch square baking pan with two sheets of foil placed perpendicular to one another, and long enough to overhang pan edges. Spray foil-lined pan with nonstick cooking spray, or grease with butter or shortening.
(Overhanging foil will serve as handles to lift the cooked bar cookies from the pan.)
In a large bowl, combine brown sugar, flour, baking soda, salt and rolled oats, mixing well.
Cut in butter using a pastry blender to form a crumbly mixture, or using a mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes.
Press 1/2 of crumb mixture into bottom of prepared pan. Spread jam to within 1/4-inch of pan edge.
Sprinkle remaining crumb mixture over the top, and lightly press it into jam.
Bake until topping is deep golden brown and filling is bubbling, 35 to 40 minutes.
Cool to room temperature in baking pan on wire rack.
Once cooled, remove from baking pan by lifting foil extensions, cut into bars and serve.
Variation: Use other types of jam, such as apricot preserves or even a bitter-orange marmalade.