RASPBERRY RIBBON BARS
1/2 cup butter or margarine, softened
2/3 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1 1/2 cups rolled oats, uncooked
1 cup chopped walnuts
1 cup Sun-Maid Raisins*
1/2 cup raspberry jam
Heat oven to 375 degrees F.
Combine butter, brown sugar and vanilla; beat until well blended. Add flour and baking soda; mix well. Stir in oats and walnuts. Reserve 1 cup oat mixture for topping. Press remaining oat mixture into an 8-inch square baking pan.
Combine raisins and jam. Spread raisin mixture to within 1/2 inch of edges. Sprinkle with reserved oat mixture; press lightly.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool in pan; cut into bars.
*(Note: This recipe calls for Sun-Maid Baking Raisins. If your raisins aren't soft, you can plump them for a few minutes in warm water and drain well before using in the recipe.)
Makes 20 bars
From: Recipelink.com
Source: Magazine recipe clipping: Sun-Maid Growers of California ad, 1995 |