Seedless raspberry jam is sandwiched between buttery brown sugar-oatmeal cookie crusts.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
292 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Step 2
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.
Step 3
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
