Raspberry Bars

Some recipes bring back memories that are forever associated with the event at which the food was served.  While in transition during our move back to the US from Germany, I was asked to make these Raspberry Bars for a memorial service. We had already moved out of our home and were staying our final week in Europe with friends.  Our gracious host family provided the ingredients, baking supplies, and kitchen. So, I made two batches. The gentleman that we were honoring that day had been a caterer. I had tasted his cooking on many occasions. His food was always mouthwateringly delicious. He was a gracious and humble man with a heart to serve. I was honored to be asked to make this recipe for his family and friends.

This recipe has evolved over time. Years ago I made these bars with a cake mix. But, when we began the transition to real foods, I though You Can Make That from scratch! This is the final result. They are chewy, not crunchy, and have a melt in your mouth texture.  These bars will last several days as long as they are well wrapped, and they travel well, which makes them perfect for your holiday cookie trays.

Raspberry Bars

1 cup brown sugar (or raw sugar)

2 cups flour (I use 1 cup white and 1 cup white whole wheat)

½ tsp baking soda

¼ tsp. salt

2 cups oats (old fashioned or quick, both work)

1 cup butter, softened

1 ½ cups raspberry jam (12oz. jar)

In a large bowl, combine sugar, flour, soda, salt, oats and butter with a fork or pastry blender. (If the mixture is too difficult to combine, use your hands.) When you have formed a crumbly mixture, remove 1 ½ cups and set aside. Press the remaining mixture into a greased 9x13 pan.  Spread raspberry jam over the top of the mixture leaving ½ inch border along the outside edge. Sprinkle with the reserved 1 ½ cups of the mixture and lightly press it into the jam.  Bake at 350˚ for 30-35 minutes, or until golden brown. Cool completely before cutting into bars.