Raspberry Oatmeal Bars
From the kitchen of Jessica Vailencour
(with help from the Taste of Home Brownie and Bars cookbook)
Cake mix makes the prep work a snap for these bars. Jessica loves the simplicity and the ease of keeping the ingredients on hand in the pantry. It’s a perfect last-minute dessert!
Cake mix makes the prep work a snap for these bars. Jessica loves the simplicity and the ease of keeping the ingredients on hand in the pantry. It’s a perfect last-minute dessert!
INGREDIENTS
- 1 package yellow cake mix (regular size)
- 2 ½ cups quick-cooking oats
- ¾ cup butter, melted
- 1 jar (12 ounces) seedless raspberry preserves or jam (Jessica uses seeded jams also)
- 1 T water
DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl, combine the cake mix, oats and butter until crumbly
- Press 3 cups of crumb mixture into a greased 13x9-in. baking pan
- Bake 10 minutes. Cool on a wire rack for 5 minutes
- In a small bowl, stir preserves and water until blended. Spread over the crust.
- Sprinkle with remaining crumb mixture.
- Bake for 25-28 minutes or until lightly browned.
- Cool on a wire rack. Cut into bars.