Recipe: Chewy Red Raspberry Bars (Kitchen Aid recipe)
Misc.CHEWY RED RASPBERRY BARS
1 cup butter or margarine, at room temperature
2 cups light brown sugar, firmly packed
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
2 cups uncooked oats (quick-cooking or old-fashioned)
1 cup red raspberry preserves
Place butter, brown sugar and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat until smooth and fluffy, about 2 minutes. Stop and scrape bowl. Add flour, baking powder, and oats. Turn to Stir Speed and mix until well combined, about 1 minute. Mixture will be crumbly.
Reserve 1/2 cup mixture for topping; pat remaining mixture into bottom of greased 13x9x2-inch baking pan. Spread raspberry preserves on top of oat layer carefully. Sprinkle with reserved topping.
Bake at 350 degrees F for 30 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars about 2x1-inches.
Makes 32 servings
Source: Kitchen Aid Great Baking and Beyond
1 cup butter or margarine, at room temperature
2 cups light brown sugar, firmly packed
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
2 cups uncooked oats (quick-cooking or old-fashioned)
1 cup red raspberry preserves
Place butter, brown sugar and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat until smooth and fluffy, about 2 minutes. Stop and scrape bowl. Add flour, baking powder, and oats. Turn to Stir Speed and mix until well combined, about 1 minute. Mixture will be crumbly.
Reserve 1/2 cup mixture for topping; pat remaining mixture into bottom of greased 13x9x2-inch baking pan. Spread raspberry preserves on top of oat layer carefully. Sprinkle with reserved topping.
Bake at 350 degrees F for 30 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars about 2x1-inches.
Makes 32 servings
Source: Kitchen Aid Great Baking and Beyond
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