SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oatmeal Jam Bars

Makes: 36 servings
Serving size: 1 bar Yield: 36 bars
Prep 15 mins Bake 350°F 35 mins
Oatmeal Jam Bars
  • 1 1/3  cups  all-purpose flour
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 3/4  cup  quick-cooking rolled oats
  • 1/3  cup  packed brown sugar
  • 1  teaspoon  finely shredded lemon peel
  • 2 3  ounce package  cream cheese, softened
  • 1/4  cup  butter, softened
  • 3/4  cup  seedless raspberry preserves
  • 1  teaspoon  lemon juice

1. Preheat oven to 350 degrees F. Grease a 9x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, baking soda, and salt. Stir in oats, brown sugar, and lemon peel; set aside.

2. In a large bowl, combine cream cheese and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat on low speed until mixture is crumbly. Measure 1 cup of the crumb mixture; set aside.

3. Press the remaining crumb mixture onto the bottom of the prepared baking pan. Bake for 20 minutes.

4. Meanwhile, in a small bowl, combine preserves and lemon juice. Carefully spread preserves mixture over hot crust. Sprinkle with the reserved 1 cup crumb mixture. Bake about 15 minutes more or until top is golden brown. Cool in pan on wire rack. Cut into bars. Makes 36 bars.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe