Raspberry Chocolate Oat Bars

These little gems of goodness would be a perfect addition to your Memorial Day weekend picnic. Chock full of oats and chocolate chips with a yummy raspberry jam layer, they are the perfect ending to any meal, or just a wonderful snack.

I assembled the crust in my food processor - you can just use a mixer if you like. Combine the flour, sugar, egg and vanilla



and mix until well blended. Then add in the cold butter



and process until you have fine crumbs. (Alternatively, you can cream the butter, sugar and flour together, then add in the egg and vanilla.)

Reserve 1 cup of this mixture for the topping,



and press the rest into a 9x13 pan lined with foil (be sure to leave an overhang for your "handles.")



Lightly warm the jam on the stove



so it will be easier to spread. Spread the jam evenly over the crust. For the topping, add the oatmeal



and the mini chocolate chips (more chocolate in every bite!)



to the reserved crumb mixture and sprinkle it over the raspberry layer.



Bake for 40 to 45 minutes or until golden.



Cool completely, then use the foil handles to lift the bars out to a cutting board to cut.



One year ago: Coconut Macadamia Triangles
Two years ago: Fruited Pork and Veggie Kebabs, Garlic Mashed Potatoes

Find more great ideas at What's Cooking Wednesday, What's on the Menu, Recipes I can't wait to try, What's on your plate?, Made it on Monday, Full Plate Thursday, It's a Keeper, Recipe Swap, Sweet Treats, Bake with Bizzy, Sweet Treats Thursday.

Raspberry Chocolate Oat Bars

2 cup flour
3/4 cup sugar
3/4 cup butter
1 egg
2 tsp. vanilla
1 1/4 cups raspberry jam
1 cup mini chocolate chips
1/2 cup oatmeal

Cream the butter, sugar, and flour together. Add in the vanilla and egg and mix well. Reserve one cup of this dough for the topping and press the rest into a 9x13 pan lined with aluminum foil.

In a small saucepan over low heat, warm the jam to a spreading consistency. Spready over the crust layer. Add the oatmeal and chocolate chips to the reserved crumb mixture and stir to combine. Gently crumble the topping over the jam layer.

Bake at 350 degrees for 40-45 minutes or until golden. Cool in the pan on a wire rack, then use the foil handles to remove the bars from the pan and cut into serving pieces.