This recipe for Raspberry Bars is adapted from Cooking Light, but don’t think that because they’re “light” they’re not as good. A smaller amount of butter, the addition of oats and the fact that raspberry jam is naturally fat free all come together to form of a bar cookie that won’t leave you wanting for a richer dessert. The overall textures and flavors make it a winner. You can find the original on www.myrecipes.com. And yes, this post desperately needs a new photo. Don’t judge the recipe by the photo. Just try it!
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
5 tablespoons butter — softened
1/2 cup semisweet chocolate chips
1 jar seedless raspberry jam — (10-ounce)
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.
Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.
Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 bar)