I saw these Apricot Bars over at The Pioneer Woman Cooks and immediately thought to make them with raspberry. Neither one of us really cares for apricot, but Nate loves all things raspberry, so I whipped up a batch for him to take to work. The bars are very similar to the Oatmeal Carmelitas I made a few months ago, except that instead of chocolate and caramel, they are filled with fruit preserves. I would imagine any preserves would be good in these, I might try them with strawberry next time.
This bars would be a perfect work treat, after school snack or a hit at any potluck. If you haven’t checked out any of The Pioneer Woman’s pages yet, I would highly recommend it. She is hilarious and has a lot of great recipes on her cooking page.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups oats
- 1 cup packed brown sugar
- 1 3/4 sticks (regular, salted) butter, cut into pieces
- 1 10-12 ounce jar Raspberry Preserves (or any fruit preserve)
Mix all ingredients except Raspberry Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of the preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 – 40 minutes or until light brown. Let cool completely, then cut into squares.