Double Raspberry Bars
Fresh raspberries are the key here.
nonstick cooking spray
2 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, softened and cut up
1/2 cup regular rolled oats
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons unsalted butter, softened
3/4 cup raspberry preserves
3/4 cup fresh raspberries
2 teaspoons lemon juice
Line a 13 x 9x 2-inch baking pan with a double thickness of foil. Coat with nonstick cooking spray, set aside.
In a large mixing bowl, combine flour, granulated sugar, and salt. Using an electric mixer, beat in 1 cup butter, 1 piece at a time, until mixture is well combined (will look dry).
Transfer 1 1/4 cups of the flour mixture to a medium bowl. Evenly press remaining flour mixture onto bottom of the prepared pan. Bake 20 minutes or until top is lightly browned.
Stir oats, pecans, and brown sugar into reserved flour mixture. Add 2 tablespoons butter; work mixture with your fingers (or use a pastry blender) until mixture is combined and starts to cling together; set aside.
In a small bowl combine preserves, berries, and lemon juice. Mash lightly with a fork until combined but some berry pieces remain. Spread berry mixture evenly over hot crust. Sprinkle with flour mixture (do not press flour mixture into berry mixture). Bake in a 375 degree oven for 22 to 25 minutes or until top is golden and filling is bubbly. Cool bars in a pan on a wire rack. Remove bars from pan by lifting up on foil. Cut into bars.
As prepared, each serving contains 150 calories, 8g total fat, 15mg cholesterol, 40mg sodium, 19g total carbohydrate and 1g protein.