*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Deserves a 10. You're nuts if you do not stop searching and make a batch of these! I happened to use a combo of Apricot Preserves and a bit of Smucker's Pineapple Ice Cream Topping! The bars are thick and they just melt in your mouth one after another:)
Taste was good but I agree with the other reviewers that there was too much crumble. Perhaps reducing the amount of oats would help as 1 1/2 cups seems way too much for the amount of dough you save for the topping. You couldn't eat these like a bar because the crumble all fell off. Also they seemed too thin and I will try it with a 9x9 pan next time.
These came out great except I made a few changes. I added another 2 tablespoons of softened butter to the topping because it seemed dry. I substituted chopped almonds for walnuts. Also I realized I didn't have any plain oats so I used apple/cinnamon flavored oats instead...it turned out great! Would definitely make these again!
These really are great tasting bars. I was looking for a recipe that would come close to those sold in delis and bakeries and this comes very close. It's chewey and rich really yummy. I'd cut back a lil on the oats/nut mixture next time as there was too much topping. I also added almond flavoring to the butter flour mixture and that put it over the tope delicious.
These are really more like a raspberry crumble than a bar. I added about 2 tbsp extra butter to the dough because it looked way too crumbly to bake well and I didn't want a dry crumbly dessert. I also stopped adding oats after about 1 cup because it looked like enough to me. The first time I baked these they did not turn out. After 35 minutes in the oven the top looked golden brown and the dessert seemed done; I took it out of the oven let it cool a bit cut into it and found that the bottom layer was not done at all. You can't really do the toothpick test on these because the raspberry jam will stick to the toothpick regardless of whether or not the whole thing is done. I had to put these back in the oven and it's been about 15 more minutes now and they still weren't quite done. The second time I baked these I used a 9x9 dish and bit less jam and left them in the oven for 30 minutes exactly; they turned out perfectly cooked. I think the first time the jam may have been keeping the bottom layer too moist to cook properly but I'm really not sure.
Pretty good. I did however make some changes. I didn't have and raspberry jam so instead I used frozen. I also made a mixtire of cream cheese eggs sugar and vanilla and poured that over the berrys before topping it all with the streusl. Turned out very tasty:)
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