Raspberry Crumb Bars

This is the time of year that I think “RASPBERRIES!”  Right now, our raspberry plants are producing like crazy!  Whenever our kids and grand-kids are here, it’s like an adventure to go out to the berry patch with an empty cool whip tub and load it up with fresh berries.  I think more berries make it into their stomachs than their containers!  With whatever berries make it into the house, I like to make jam or freeze them for smoothies!

These layered bars are made using my homemade raspberry jam, but can be made with any flavor of jam (homemade or store bought.) They are delicious made with peach or strawberry jam too! And since they’re made with a dry yellow cake mix, they are a simple & quick dessert.   Bar cookies are always a good choice  to take to a picnic or pot luck because, like a cookie, they can be held in your hand. When you make these, there are no such thing as a leftover!  And you know the kids will love them.

Let’s get started!

1 box yellow cake mix
1 1/2 cups rolled oats
3/4 cup butter, melted
1 – 12 oz. jar raspberry jam (or other flavor)

Preheat oven to 375°.

In a bowl, combine the dry cake mix and the oats.  (Add 1 T. flour to the dry ingredients if you live in a high altitude.)  Stir in the melted butter and stir just until the mixture is crumbly. Press about 2/3 of the mixture into a 9 x 13-inch pan and press down firmly.  (I have found that it bakes more evenly in my Quarter Sheet Pan, rather than my glass 9 x 13. This is a commercial quality pan! I use this all the time for brownies and bars, things like that.)

Stir the jam well to help make it spread-able, If necessary, you can add a teaspoon or so of water to the jam, but don’t make it too runny. It should still be thick enough to be “spoon-able.” Spread onto crumb mixture.  (I like to spread the jam to within about 1/2″ of the edge of the pan.  This way, they don’t stick to the pan.)

With the remaining crumb mixture, use your fingers to make crumbles on top of the jam layer. Pat it gently.  Bake at 375° for 25 minutes.  Cool before cutting into bars.

Makes 12-15 bars. These are delicious with a scoop of vanilla ice cream!

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