Published by Robert Rose
This was one of the first desserts I made on morning television. They were a hit with the hosts and producers of the show.
Make sure you use thick preserves or jam because jelly preserves will bleed too much and cookie bar won’t be firm.
You can use an array of preserves, such as strawberry or boysenberry, in place of raspberry.
Total Timeunder 1 hour
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbrunch, kid snack, tea
Taste and Texturechewy, sweet
Type of Dishdessert
- 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)
- 13-by 9-inch (3 L) metal baking pan, lined with foil, sprayed with nonstick spray, then lined with parchment paper
Preheat oven to 350°F (180°C)
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.
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.
2007 George Geary