I was always excited to see this dessert when eating in Penland. I am sure this isn't the same recipe but I think I like this one even better. I am a huge chocolate fan but I LOVE these bars. The buttery crunch mixed with the tart raspberry preserves is a perfect combination.
Of course, I have to give credit where credit is due. I found this recipe in The Ultimate Southern Living Cookbook.
3/4 cup butter,softened
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups quick cooking oats, uncooked
1 (10 oz) jar raspberry preserves
Beat butter at medium speed until creamy - gradually adding sugar, beating well. Combine flour and next 3 ingredients and add to butter mixture, mixing well. Press half of crumb mixture into a greased 9 x 13 pan. Spread raspberry preserves over crumb mixture. Sprinkle remaining half of crumb mixture over preserves. Bake at 400 for 15-20 minutes or until lightly golden. Yield - 32 bars.
Per bar - calories 120, fat 4.6 g, cholesterol 12 mg, sodium 115 mg
These look delicious, I love raspberry bars. These look great.
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