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.
Loaf Pan Raspberry Bars
Need a smaller batch? You can halve the recipe and bake the bars in a 9×5 inch loaf pan. Just line the 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.
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 3/4 cup packed brown sugar (150 grams)
- 5 tablespoons butter — softened (70 grams)
- 1/2 cup semisweet chocolate chips
- 1 jar seedless raspberry jam (280 grams)
- 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 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.