Title: Raspberry Bars
Categories: Cookie
Yield: 1 Servings

1 1/2	c	Flour
1	c	Brown sugar, packed
1	ts	Salt
2	c	Quick-cooking oatmeal
1	c	Butter
1 1/2	c	Seedless raspberry jam,*
1/2	c	Chopped pecans

* or preserves or conserve

Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting.

This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches!

Preheat oven to 375ø.

In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans.

Bake at 375ø for 20-25 minutes. Let cool completely, then cut into rectangles.

Variation: Use other types of jam, such as apricot.

Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ

Randy Shearer

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