Razzle Raspberry Oatmeal Cookie Bars Recipes

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• 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.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RAZZLE RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
• Combine all ingredients except for the preserves.
• Press most- but not all of the oat mixture into the pan.
• Spread the preserves almost to the edge of the oat mixture.
• Sprinkle the remainder of the oat mixture on top of the preserves.
• Bake for 35 to 40 minutes.

RASPBERRY OATMEAL BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
• Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

RASPBERRY OATMEAL BARS

Steps:

• Preheat oven to 375°F (190°C).
• Grease a 13 x 9-inch baking pan; set aside.
• Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
• Measure half of crumb mixture (about 3 cups) into prepared baking pan.
• Press firmly to cover bottom.
• Combine preserves with water; stir until blended.
• Spread over crumb mixture in pan.
• Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
• Bake for 18 to 23 minutes or until top is very light brown.
• cool in pan on wire rack; cut into bars.
• Store in airtight container at room temperature.