¾cup(12 Tablespoons or 170 g) unsalted butter,, softened, but still cool, cut into 1/2-inch pieces
¼teaspoonalmond extract, (optional)
¾cup(225 g) raspberry preserves
Preheat oven to 350 F. Line a 8x8 baking dish with parchment paper and set aside.
In the bowl of a stand mixer (or using a hand mixer), combine flour, oats, chopped almonds, brown sugar, granulated sugar, baking powder and salt. Mix for 30 seconds until thoroughly combined. With the mixer on low, add the butter and almond extract (if using). Mix until the mixture resembles coarse sand (about 2 minutes).
Transfer half the mixture to prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Bake crust for 20 minutes or until golden (keep the oven on).
Spread preserves over baked crust using an offset spatula. Add a few fresh raspberries on top. Sprinkle remaining oat mixture evenly over the raspberry layer.
Bake raspberry bars for 30 to 35 minutes or until the raspberries bubble and the top is golden brown. Allow bars to cool completely before removing from pan and cutting into 16 squares.
Storing raspberry oatmeal bars: Keep bars in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.Freezing instructions: Let bars cool completely, then remove from the pan (uncut). Wrap the entire bar in plastic wrap, then aluminum foil. Freeze for up to 3 months. Defrost in the refrigerator before cutting and serving.Can you use different flavor preserves/jam? Yes, you can swap out different kinds of jam for this recipe. If you don't have any fresh fruit, increase jam/preserves amount to 1 cup.Recommended tools: