Raspberry oat bars are one of my favorite homey bake-sale type desserts. What's not to love about oats, flour, brown sugar, and butter? This version is a "kitchen sink" sort of recipe. I've been having the urge to bake these lately, and rather than find a recipe I just decided to use what I already had - oats, whole wheat flour, butter, brown sugar, raspberry jam, and peanut butter. I really like the addition of the peanut butter since it just goes right along with the oats and whole wheat flour so easily. I know a lot of baking enthusiasts or professionals are not into bar-type desserts, but just face the facts - these are reallllly good.
Peanut Butter and Jelly Bars
1 cup whole wheat flour
1 cup old-fashioned oats (not the quick cooking kind)
1/2 cup packed light brown sugar
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/8 tsp almond extract
1/2 cup (1 stick) butter, softened
1 cup raspberry jam
1/3 cup chunky peanut butter
1 ounce cream cheese
1 tbl granulated sugar
1/4 tsp pure vanilla extract
Preheat the oven to 350 degrees. Grease an 8x8" baking dish, line with two pieces of aluminum foil leaving a few inches to hang over the edge, and grease the foil.
In a medium bowl mix together the flour, oats, brown sugar, baking powder, cinnamon, and salt. Add the almond extract and butter. Using your fingers combine the softened butter into the dry ingredients until the entire mixture is moistened and crumbly. Measure out about 2 cups of the mixture into the prepared pan. Press down firmly in an even layer. Bake for 10 minutes.
In a separate bowl mix the raspberry jam until it is softened slightly. In another bowl cream together the peanut butter, cream cheese, granulated sugar, and vanilla until smooth. Drop the peanut butter mixture and jelly onto the prepared crust in dollops. Cover with the remaining oat mixture and press down lightly to cover. Bake for another 30 minutes. Let cool for about 20 minutes before removing from the pan, using the foil to lift the bars out. Cut into 16 pieces.
Source: Sarah Cupcake original.