At the tearoom one cookie we tried to keep on hand was our Raspberry Bars. They look great on a tea tray of assorted cookies and sweets but beyond their look, they taste fantastic. At the Pickwick Tea Room, we lived by the mantra that “you eat with your eyes first”. That simply means the plate should look as lovely as it tastes and these raspberry bars are delightful to look at and add so much texture to the plate as well as adding a mighty big punch of flavor to your palate.
Makes: 20 bars
1 ½ cups flour
1 tsp. baking powder
1/4 tsp salt
1 ½ cups rolled oats
1 cup brown sugar
3/4 cup butter
3/4 cup raspberry preserves with seeds*
- Preheat oven to 375F. Spray the bottom and sides of a 9 1/2” by 13” pan with baking spray and set aside.
- In a large bowl, sift first three dry ingredients together then stir in oats and brown sugar.
- With a wire pastry cutter or 2 knives, cut butter into dry ingredients till crumbly, about the size of peas or smaller.
- Pat 2/3 of crumbs into 1/4 sheet pan (9 1/2” x 13”). Firmly and evenly press the crumbs to make the cookie base then carefully spread with raspberry jam.
- Lightly sprinkle the remaining crumbs over the jam. DO NOT pat crumbs onto top of bars.
- Bake at 375F for 35 minutes.
- Cool completely in the pan on wire rack, then cut into bars 5(short side) by 4(long side)
*NOTE: Smuckers makes the best raspberry preserves for this cookie bar.