RASPBERRY OATMEAL CRUMBLE BARS

RASPBERRY OATMEAL CRUMBLE BARS

I know I’ve posted recipes before and babbled on about “how in love” I am with a cookie or cake or whatever it might be.  So I apologize that I am about to do it again, buuuuut you guys!  These Raspberry Oatmeal Crumble Bars are out of this world!  I’m talking crazy good!  Like can’t stop eating them, hide the pan from me good. I am head over heels in love with them, really I am. I made them last week to take to a bridal shower and they got rave reviews.  None of my boys or my husband got to taste them so, duh, I had to make them again. My husband got home from work and tried one, and then another one, and another one . . .honestly, he couldn’t stop eating them.

Yield : 10 servings
Prep Time : 10 mins
Cook Time : 30 mins
Total Time : 40 mins

Ingredients
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar , packed
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant)
  • Pinch of salt
  • 1 heaping cup of raspberry preserves (Seeded or seedless will work)

Instructions
  • Preheat oven to 350F. Line an 8x8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  • In a large microwave-safe bowl add the butter and cook until melted, about 1 minute.
  • Whisk in the sugars and vanilla.
  • Add the flour, oats, optional salt, and stir to combine.
  • Set aside 1 heaping cup of the oatmeal mixture.
  • Press remaining mixture into prepared pan. Evenly spread the raspberry preserves over the crust making sure you cover the entire crust. ( jam should be about 1/8-inch to 1/4-inch thick).
  • Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. (For bigger chunks, squeeze some of the mixture in your hand).
  • Bake for about 30 minutes or until edges are set and center has just set and is lightly golden browned.
  • Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.


Recipe adapted from : @ http://www.5boysbaker.com

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