Raspberry Bars

• 2 1/4 cups quick-cooking rolled oats (550 mL)
• 2 1/4 cups all-purpose flour (550 mL)
• 1 1/2 cups packed brown sugar (375 mL)
• 1 1/2 tsp baking powder (7 mL)
• 1 1/3 cups cold unsalted butter, cut into small pieces (325 mL)
• 1 1/2 cups raspberry preserves (see Notes) (375 mL)
• 13-by 9-inch (3 L) metal baking pan, lined with foil, sprayed with nonstick spray, then lined with parchment paper

1. Preheat oven to 350F (180C)
2. In a mixer bowl fitted with paddle attachment, combine oats, flour, brown sugar and baking powder.
3. Stir on low speed for 30 seconds until blended.
4. With mixer running, add butter, a few pieces at a time, and mix until crumbly, about 3 minutes.
5. Press two-thirds of the crumb mixture into prepared baking pan.
6. Smooth preserves over crumb base.
7. Sprinkle with remaining crumb mixture.
8. Bake in preheated oven until light brown and preserves are bubbling, 18 to 24 minutes.
9. Let cool completely in baking pan before cutting into bars.

quickcooking, flour, brown sugar, baking powder, cold unsalted butter, raspberry preserves, baking pan

Taken from www.cookstr.com/recipes/raspberry-bars (may not work)