24 Days Of Cookies - Day 2

Chewy Raspberry Almond Bars by Betty Crocker

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Prep Time 20 min

Total Time 2 hr

Servings 16

Ingredients

1 1/2 cups quick-cooking oats

1 1/2  cups all-purpose flour

3/4 cup paked light brown sugar

1/2 teaspoon salt

3/4 cup cold butter or margarine

1 egg, beaten

3/4 cup seedless red raspberries

1/2 cup sliced almonds

Directions

Step 1
Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

Step 2

In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.

Step 3
Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.

Step 4
Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows