Raspberry Jam Bars

I love bar cookies. They are the simple no fuss cousins of regular cookies. Mix, dump in pan and bake. So easy. I was so excited to find myself with 2 flats of raspberries last week. I almost never indulge in reaspberries - the short growng season makes them a little too pricey for my budget. But this year our longer than usual sunny streak meant that I got a great deal on these little gems. 

I knew that jam would be in my near future. I followed the same reciped I used for my Strawberry Jam just substituting these berries. It turned out so great - sweet and the color of rubies. I had some left that would not quite fill a jar so I decided to make a batch of Jam Bars. You can use any jam on hand - I love them with apricot also. 

These are really easy to prepare and have a great butttery crust that pairs well with the sweet jam center. These are sure to disappear quickly. 

Raspberry Jam Bars

• 1 1/2 cups all purpose flour
• 1 1/4 cups oats
• 1/3 cup sugar
• 1/3 cup dark brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup walnuts chopped finely
• 12 tablespoons butter cool room temperature cut into pieces
• 1 cup raspberry jam

Adjust the oven rack to middle position; heat oven to 350 degrees. Line a 9x9 pan with foil allowing edges to hang over for easy removal. Spray foil-lined pan with nonstick cooking spray. 

In a mixer fitted with a paddle attachment, mix flour through nuts on low speed until combined, about 30 seconds. With machine on low, add the butter and mix until fully combined - about 2 minutes. 

Press 2/3 of the crust into the bottom of the pan with your hand until even. Bake for about 20 minutes until crust is brown. Take out of the oven and spread the jam over the warm crust with the back of a spoon. Take remainder of crust and sprinkle it over the jam. Place back in oven and bake for about 30 minutes and golden brown. 

Cool on a wire rack before removing from pan. Cut 1/4 inch of edge off on each side for a neater presentation. Then cut into squares. 

7 Layer Bars

There are a few items in the bakery category that are sure to give you a cavity upon consumption. These 7 Layer Bars are one of them. Using bittersweet chocolate and natural unsweetened cocoonut in place of semi-sweet chocolate and sweetened flake coconut makes my version a a little more grown up and a little less 3rd grade. These are really easy to make and you are sure to make some new friends with these gooey bars.

 7 Layer Bars

• 1 cup natural unsweeteded coconut
• 1 stick of butter melted 
• 9 graham crackers crushed
• 1 cup walnuts chopped fine
• 1 cup bittersweet chocolate chips 
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 1 14oz can sweetened condensed milk

Preheat oven to 350 degrees and place your rack in the lower middle. 

Spray a 13x9 inch pan with cooking spray then line pan with foil or parchment leaving an overhang on all sides. Spray the foil/parchment with cooking spray. 

Spread your coconut on a baking sheet and toast in oven until it just started to turn light brown. About 8 minutes. Let cool.

Pour your melted butter into the bottom of the 13x9 pan then sprinkle your graham cracker crumbs over it. Toss the crumbs lightly in the butter until they are all coated. 

Sprinkle the next items over the graham cracker mixture:

• walnuts
• chocolate chips
• white chocolate chips
• butterscotch chips
• coconut 

Pour the sweetened condensed milk evenly across the entire pan. 

Bake for 25 minutes and top is golden brown. 

Cool on rack for 2 hours then remove from pan using parchment/foil overhang and cut into bars using a sharp knife.