Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 1 cup | Brown sugar, packed |
| 1 teaspoon | Salt |
| 2 cups | Quick-cooking oatmeal |
| 1 cup | Butter |
| 1½ cup | Seedless raspberry jam,* |
| ½ cup | Chopped pecans |
* or preserves or conserve
Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting.
This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches! Preheat oven to 375ø.
In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press ½ of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans.
Bake at 375ø for 20-25 minutes. Let cool completely, then cut into rectangles.
Variation: Use other types of jam, such as apricot.
Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer