These bars aren’t beautiful, but I’ve brought them to multiple friends’ houses and they’ve been really popular!

The raspberry is in there somewhere and it’s delicious!

Ingredients:

Base:

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks unsalted butter, room temperature
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs

Toppings:

• 2 cup raspberry jam
• 3/4 cup brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup oats
• 5 tablespoons butter, melted

Preheat your oven to 350 degrees. Grease a 9×13″ pan and set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream the butter and sugars until light and fluffy.

Beat in the eggs.

Gradually add the flour mixture, beating on low speed until completely mixed, then press evenly into the bottom of the prepared pan.

It’s still exciting that I have a Kitchenaid!

Stir the cup of jam and then spread over the base.

In a small bowl, combine the brown sugar, flour, salt, and oats of the topping. Stir in the melted butter until clumpy, then spread over the raspberry jam.

Press down lightly. Bake 30-35 minutes, until golden brown.

In theory the center should be sent, so I baked mine the extra 5 minutes, but it was extremely jiggly at that point still. I’m not actually sure that waiting for something with so much jelly and butter to be firm makes sense – by the time it cools out of the oven it may be rock hard!

Remove from the oven and let cool. Slice, and serve.

Raspberry Bars

From Mashed.com.

Base:

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks unsalted butter, room temperature
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs

Toppings:

• 2 cup raspberry jam
• 3/4 cup brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup oats
• 5 tablespoons butter, melted

Preheat your oven to 350 degrees. Grease a 9×13″ pan and set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs. Gradually add the flour mixture, beating on low speed until completely mixed, then press evenly into the bottom of the prepared pan.

Stir the cup of jam and then spread over the base.

In a small bowl, combine the brown sugar, flour, salt, and oats of the topping. Stir in the melted butter until clumpy, then spread over the raspberry jam. Press down lightly. Bake 30-35 minutes, until golden brown. Remove from the oven and let cool. Slice, and serve.