Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Makes 16
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup old-fashioned rolled oats, not instant oatmeal
- 1/2 cup finely chopped walnuts
- 1 cup seedless raspberry jam
2. In a medium bowl and using an electric mixer, beat the butter on medium speed, scraping down the sides of bowl often, until creamy, about 1 minute. Reduce the mixer speed to low and beat in the flour, brown and granulated sugars and salt. Continue beating, scraping down the sides of bowl often, until well blended, about 1 to 2 minutes.
3. Press about 2/3 of the mixture into the bottom of the prepared pan with lightly floured hands. Put the remaining mixture into a medium bowl, and set aside.
4. Bake the crust in the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack to cool.
5. Add the oats and nuts to the reserved dough in the bowl and using your hands, pinch the ingredients together so that the mixture becomes crumbly.
6. Spread the raspberry preserves evenly over the cooled crust, leaving about a 1/2-inch border. Crumble the rest of the crust mixture over the preserves. Bake until lightly browned, 20 to 25 minutes. Set the pan on a wire rack and let cool completely before cutting into bars.
Recipe Notes• Store the bars layered between sheets of waxed paper in an airtight container at cool room temperature for up to 5 days, or freeze up to 2 months.
• These bars are wonderful with raspberry jam, but for something a little different, try using another flavored jam, such as blackberry or blueberry. Try to buy seedless if you can.
• You can also change the nuts for a different variation. Instead of walnuts, try using finely chopped pecans or almonds instead.
• Make a double batch of these bars and use a 9 x 13-inch baking pan. Increase the baking time by about 10 minutes.