How to Use Raspberries in Bar Cookies - Raspberry Cobbler Bars and Raspberry-Almond Bars

Raspberries are one of my popular things so I enjoy using them in lots of ways. Two of my favorites are these bar cookies; Raspberry Cobbler Bars and Raspberry-Almond Bars. If you like raspberries, I warrant you will enjoy this yummy bars.

Raspberry Cobbler Bars

Easy Cookie

5 tbsp unsalted butter, softened
1/4 cup packed brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups flour
1/4 cup confectioners' sugar
2/3 cup reduced-sugar raspberry preserves
1/3 cup quick-cooking oats

Preheat oven to 350 degrees. Spray an 8-inch quadrilateral baking pan with non-stick cooking spray.

With an electric mixer on medium speed, beat the butter until fluffy; beat in the brown sugar, vanilla, and salt. Gradually add the flour, beating until fully incorporated. Take off 1/3 cup of the compound and reserve. Beat the confectioners' sugar in the remaining compound in the bowl. Press the compound into the bottom of the ready pan. Bake until lightly golden, about 15 minutes; cool slightly. Gradually spread the preserves over the warm crust. Couple the reserved flour compound with the oats pinching with your fingers to form clumps. Sprinkle over the preserves and bake until golden, about 20 minutes. Replacement to a wire rack to cool slightly; cut into 24 bars and serve warm.

Notes: Be sure to use preserves, not jelly. May be stored in an airtight holder up to 4 days or in the freezer for 1 month.

Per bar: 79 calories, 13 g carbs, 1 g protein, 2 Weight Watchers Points

Raspberry-Almond Bars

1 cup Touch of Butter Spread (by Kraft Foods)
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp almond extract
1 1/2 cups quick-cook oats, uncooked
1 cup seedless red raspberry preserves
1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread out in a particular layer on a baking sheet and heat in the oven until toasted.

Beat butter spread and sugar together until well blended. Add baking soda to the flour and stir to blend. Add the flour to the sugar mixture, mixing well. Blend in the almond extract. Stir in the oats until mixed well. Spread the compound onto the bottom of a greased 13 x 9-inch baking pan. Spread the preserves over the top of the compound to within 1/2-inch of the edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into 20 bars.

Enjoy!

How to Use Raspberries in Bar Cookies - Raspberry Cobbler Bars and Raspberry-Almond Bars