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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:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. |
| 2. | 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. |
| 3. | Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. |
NOTE: I substituted my Raspberry Sauce for the seedless raspberry jam – so much more flavorful! Make the sauce first so it has time to set up and cool.
Raspberry Sauce
1 pkg frozen raspberries
2 T sugar
2 T cornstarch
¼ cup cold water
Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly. Mix cornstarch with cold water and add to raspberries. Cook until thickened, stirring frequently.
Modified from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=11314&origin=detail&&Servings=9
