← Back to Search Results
baking
Raspberry Bars

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This was one of the first desserts I made on morning television. They were a hit with the hosts and producers of the show.

Yield: Makes about 24 bars

Ingredients

  • 2¼ cups quick-cooking rolled oats (550 mL)
  • 2¼ cups all-purpose flour (550 mL)
  • 1½ cups packed brown sugar (375 mL)
  • 1½ tsp baking powder (7 mL)
  • 1 1/3 cups cold unsalted butter, cut into small pieces (325 mL)
  • 1½ cups raspberry preserves (see Notes) (375 mL)

Equipment:

  • 13-by 9-inch (3 L) metal baking pan, lined with foil, sprayed with nonstick spray, then lined with parchment paper

Directions

Preheat oven to 350°F (180°C)

1. In a mixer bowl fitted with paddle attachment, combine oats, flour, brown sugar and baking powder. Stir on low speed for 30 seconds until blended. With mixer running, add butter, a few pieces at a time, and mix until crumbly, about 3 minutes. Press two-thirds of the crumb mixture into prepared baking pan.

2. Smooth preserves over crumb base. Sprinkle with remaining crumb mixture. Bake in preheated oven until light brown and preserves are bubbling, 18 to 24 minutes. Let cool completely in baking pan before cutting into bars.

Notes

Make sure you use thick preserves or jam because jelly preserves will bleed too much and cookie bar won’t be firm.

Variation:

You can use an array of preserves, such as strawberry or boysenberry, in place of raspberry.


© 2007 George Geary
 

Nutritional Information

Nutrients per serving (% daily value)

291kcal (15%)
45mg (4%)
2mg (3%)
89mcg RAE (3%)
112mg
31mg
4g
22g
27mg (9%)
7g (33%)
11g (18%)
2g
45g
44mg (2%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
west-coast-cooking West Coast Cooking
by Greg Atkinson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
nigella-express Nigella Express
by Nigella Lawson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?