Description
A buttery shortbread base layered with sweet raspberry jam and a crumbly oat topping, these bars offer a nostalgic, crowd-pleasing treat in a hassle-free format. Made with pantry staples, they balance rich texture and bright fruit flavor perfectly.
Ingredients
2 cups all-purpose flour
1 cup cold butter
1/2 cup granulated sugar
1/2 cup raspberry jam
3/4 cup rolled oats (Old Fashioned Oats)
Instructions
Preheat oven to 350°F (180°C)
In a bowl, combine flour and 1/2 cup sugar
Add cold butter and mix until crumbly and evenly moistened
Press crust into a parchment-lined 9×13-inch baking pan and refrigerate for 15 minutes
Spread raspberry jam over crust, leaving 1/2-inch border around edges
Mix remaining 1/4 cup flour with 1/2 cup sugar and oats
Sprinkle topping over jam layer
Bake for 30 minutes until golden and center is set
Cool completely before cutting into 24 squares
Notes
Use frozen raspberries if fresh are unavailable (50g sugar per 1 cup mashed fruit)
Store in an airtight container at room temperature for up to 4 days
For gluten-free version, substitute flour with gluten-free baking flour
Jam border prevents sweet crust from bleeding into filling
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg