Razzle Raspberry Oatmeal Cookie Bars
Indulge in the irresistible combination of sweet and tangy with these Razzle Raspberry Oatmeal Cookie Bars! Perfectly balancing soft, chewy oatmeal layers with a luscious raspberry jam filling and bursts of fresh raspberries, these bars are a symphony of textures and flavors. A sprinkle of sliced almonds on top adds the perfect nutty crunch, taking these cookie bars to the next level. With just 20 minutes of prep time, this recipe is an easy yet impressive dessert or snack option. Whether you're hosting a gathering or craving a fruity treat, these raspberry oatmeal cookie bars are guaranteed to dazzle your taste buds!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 200 grams rolled oats
- 1 cup raspberry jam
- 150 grams fresh raspberries
- 50 grams sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Stir in the rolled oats, making sure they are evenly distributed throughout the dough.
Press two-thirds of the oatmeal cookie dough evenly into the prepared pan, creating a flat base layer.
Spread the raspberry jam over the base layer, ensuring it is evenly distributed.
Scatter the fresh raspberries on top of the jam layer for bursts of fruity goodness.
Crumble the remaining cookie dough over the raspberry layer, leaving small gaps to let the jam peek through.
Sprinkle the sliced almonds over the top for added crunch and flavor.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
Remove the pan from the oven and let the bars cool completely in the pan before lifting them out using the parchment overhang.
Slice into 12 bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 534.0 g | 194% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 363.9 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1775 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
