A quick and easy shortcut take on the classicoat-crumb cookie bar using a yellow cake mix.
Recipe: Raspberry OatmealBars
1 (18.25-ounce) package yellow cake mix2 1/2 cups quick-cooking oats, uncooked3/4 cup butter or margarine, melted1 cup (12-ounce jar) raspberry preservesor jam*1 tablespoon water
Preheat oven to 375°F (190°C).Grease a 13 x 9 x 2-inch baking pan; set aside.
Combine dry cake mix and oats in largebow; add melted butter and stir until crumbly. Measure half ofcrumb mixture (about 3 cups) into prepared baking pan. Pressfirmly to cover bottom.
Combine preserves with water; stir untilblended. Spread over crumb mixture in pan. Sprinkle with remainingcrumb mixture over preserves; pat firmly to make top even.
Bake for 18 to 23 minutes or until topis very light brown. cool in pan on wire rack; cut into bars.Store in airtight container at room temperature.
Makes about 4 dozen bars.
*Apricot, blackberry or strawberry canbe substituted.
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