Just sayin’ – best bars ever!
Ingredients
- 1/2 cups flour
- 2/3 cup granulated sugar
- 1/2 tsp salt
- 18 T unsalted butter, cut into 18 pieces and softened
- 1/2 cup old fashioned rolled oats
- 1/4 cup light brown sugar
- 3/4 cup raspberry jam
- 3/4 cup raspberries
- 1 T lemon juice
Directions
- Preheat oven to 375 degrees; make a foil “sling” for a 13×9 pan by placing 1 piece of foil length-wise and 1 piece width-wise. Each piece should be long enough to have some overhang on each end but should fit within the width/length. Press into corners and up sides of pan.
- Whisk flour, sugar and salt in the bowl of a mixer. Beat in 16 T of butter, 1 piece at a time until sandy mixture, 60 to 90 seconds. Put 1 1/4 cup in a medium bowl and set aside.
- Press the remaining mixture into the prepared pan and bake until edges begin to brown, 14-18 minutes.
- Meanwhile, stir oats and brown sugar into reserved topping mixture. Cut in remaining 2 T butter with either 2 knives or your fingers.
- In a separate bowl, mash jam, raspberries, and lemon juice until just a few pieces of raspberry remain.
- Spread the berry mixture over the hot crust, then sprinkle the topping.
- Bake until bubbling and golden brown, about 22 to 25 minutes.
- Let cool in pan at least 2 hours, then, using foil sling, lift from pan.
- Cut into squares and enjoy.
