These raspberry chocolate crumble bars are spectacular. I used a crust recipe from the adorable Kelsey Nixon, and adapted the filling. Which, after doing, just sent my mind spinning with different filling ideas. Unlike most treats we make in our house, these we kept at home. And we are 4 bars short of completing the entire batch. So undo the button on your jeans ladies and gentlemen. Have no shame, forget the new years weight loss resolutions, and just indulge! :0)
INGREDIENTS:
- 2 Cups Flour
- 1 3/4 Cup Quick-Cooking Oats
- 1 1/4 Cup Brown Sugar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 1/2 Sticks Unsalted Softened Butter
- 8 oz Chocolate Chips (whichever kind you like best)
- 1/4 Cup – 1/2 Cup Raspberry Jam (use what you desire)
DIRECTIONS:
Preheat oven to 350* Line a 9×9 baking dish with parchment paper
In a large bowl, pour in flour, oats, brown sugar, baking soda, and salt. Give it a good stir to incorporate all the dry ingredients. Then with a handheld mixer, add your softened butter and mix until the crust is crumbly. Resembling small clumps of sand. Press 1/2 of the batter into a 9×9 baking dish, and bake the crust for 10 minutes. Remove from oven, and smear the raspberry jam all over the crust, and add the chocolate chips in an even layer. Pour the remaining crust over the filling, and press down to seal the bars. Place the bars back into the oven for an additional 20-25 minutes, or until it is golden brown. Let cool for at least an hour, cut into squares and enjoy!