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Home » Bar Cookies

Raspberry Bars

Modified: Apr 7, 2025 · Published: Sep 11, 2005 by Anna · This post may contain affiliate links · Leave a Comment

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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 wishing you'd had a richer dessert.  The overall texture and flavors make it a winner.  

Raspberry Bars

Texture and Flavor

The bottom layer of the raspberry bars is made with flour, baking soda, salt, butter, brown sugar and oats. Before patting it in the pan you reserve ¾ cup of the mixture to use as a topping. On top of the oat crust you layer some raspberry preserves, then you add chocolate chips to the reserved oat mixture to make a crumbly oat and chocolate chip topping.

Loaf Pan Raspberry Bars

The recipe in the card makes an 8-inch square pan. That's generally considered a pretty small batch, but if you need an even smaller one you can make half the recipe and bake the bars in a loaf pan. Just line a loaf pan with foil, grease foil, and follow the same method as with the square pan. Bake time should be somewhere between 25 and 28 minutes. Here's a picture of my loaf pan version cooling down.

Raspberry Bars

Storing Raspberry Bars

The bars get softer and even tastier stored in a tin overnight, but for anything longer than a day I recommend freezing the bars. If you are making them a week or two ahead of time, freeze without slicing. Just wrap tightly with plastic wrap and store in a freezer bag.

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Recipe

raspberry bars

Raspberry Bars

A lightened up version of raspberry preserves filled oat bars.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Course Desserts
Cuisine American
Servings 8

Ingredients
 

  • 1 cup all-purpose flour (125 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup quick-cooking oats
  • ¾ cup packed brown sugar (150 grams)
  • 5 tablespoons butter -- softened (70 grams)
  • ½ cup semisweet chocolate chips
  • 1 jar seedless raspberry jam (280 grams)

Instructions
 

  • Preheat oven to 375°. Line an 8 inch square pan with parchment paper or foil. If using foil, spray with cooking spray.
  • Combine flour, baking soda, and salt in a small bowl and stir well. Stir in the oats.
  • 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 ¾ 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.
Keyword Bar Cookies, Raspberry
Tried this recipe?Let us know how it was!

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Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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