½ c packed light brown sugar
1 c all purpose flour
¼ t baking sada
⅛ t salt
1 c rolled oats
½ c butter, softened
¾ c seedless raspberry jam
Preheat oven to 350 degrees.
Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
Press 2 c of the mixture into the bottom of the prepared pan.
Spread the jam to within ¼ in of the edge.
Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35-40 mins in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
*You can also use this raspberry sauce instead of the jam!
1 pkg frozen raspberries
2 T sugar
2 T cornstarch
¼ c cold water
Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly.
Mix cornstarch with cold water and add to raspberries.
Cook until thickened, stirring frequently. Let cool before using in bars!