Raspberry Jam Bars with Oatmeal Cookie Crust
Buttery oatmeal bars layered with raspberry jam and a crumbly oat topping, baked in one 8 inch pan.
Equipment
- 8 inch metal baking pan
- Parchment paper
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 9 tbsp unsalted butter melted
- ½ cup brown sugar packed
- 1 large egg
- 1 ½ cup all purpose flour
- 1 ½ cup old fashioned rolled oats not quick or instant
- ½ tsp baking powder
- 1 pinch kosher salt
- 1 cup raspberry jam or any other flavor
Instructions
Cooking
- Heat the oven and line the pan. Heat the oven to 400 degrees F. Grease an 8 inch metal pan, then line it with parchment paper with a little hanging over two sides. Mix the base. Melt 9 tablespoons butter in a large bowl, stir in the brown sugar until smooth, then mix in the egg.
- Add the dry ingredients. Stir in the flour, oats, baking powder, and salt until no dry flour shows. The mixture will look like damp, clumpy crumbs. Form the bottom layer. Press 1 1/2 cups of the mixture firmly and evenly into the pan with your hands.
- Spread the jam. Spoon the raspberry jam over the base. If it is very thick, warm it in the microwave for 10 seconds so it spreads easily.
- Add the topping. Crumble the remaining mixture over the jam in loose clumps.
- Bake. Bake for 30 to 35 minutes, until the top is deep golden brown and the jam bubbles at the edges.
- Cool and slice. Cool in the pan for 2 hours, lift out with the parchment, and cut into 16 squares.
Notes
Substitutions: Any flavor of jam works, and melted coconut oil can replace the butter.
Tips: Do not cut the bars while warm or the jam will run. Do not taste the base before baking because it contains raw egg.
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months.