Wednesday, March 1, 2017


5 tbsp unsalted butter, softened

1/4 cup packed brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups flour
1/4 cup confectioners' sugar
2/3 cup reduced-sugar raspberry preserves
1/3 cup quick-cooking oats

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray.

With an electric mixer on medium speed, beat the butter until fluffy; beat in the brown sugar, vanilla, and salt. Gradually add the flour, beating until fully incorporated. Remove 1/3 cup of the mixture and reserve. Beat the confectioners' sugar in the remaining mixture in the bowl. Press the mixture into the bottom of the prepared pan. Bake until lightly golden, about 15 minutes; cool slightly. Gently spread the preserves over the warm crust. Combine the reserved flour mixture with the oats pinching with your fingers to form clumps. Sprinkle over the preserves and bake until golden, about 20 minutes. Transfer to a wire rack to cool slightly; cut into 24 bars and serve warm.

Notes: Be sure to use preserves, not jelly. May be stored in an airtight container up to 4 days or in the freezer for 1 month.

Per bar: 79 calories, 13 g carbs, 1 g protein, 2 Weight Watchers Points

Note: File Photo

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