Rasberry Bars #2

This beautiful looking and delicious tasting square combines the flavor of an oatmeal cookie with raspberry jam. Although you can use a good quality store bought raspberry jam, I prefer making my own using frozen unsweetened raspberries. It is easy to make and the flavor of homemade jam is not only superior to store bought but also less expensive. I recommend making the jam at least the day before you plan to make these squares. To make the raspberry jam: Place 2 cups (225 grams) (8 ounces) frozen unsweetened raspberries and 1/4 cup (50 grams) granulated white sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 - 25 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have about 1 cup of preserves. Stir in a drop or two of lemon juice. Cover and place in the refrigerator overnight. (Yeah, I don't see myself making jam but I love the idea)

SOURCE :http://joyofbaking.com/RaspberryOatmealSquares.html

Oatmeal Base:
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups (175 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (180 grams) old fashioned rolled oats, divided
Filling:
1 cup raspberry jam or preserves (homemade or store bought)

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan. Set aside.
Oatmeal Base: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 3/4 cups (155 grams) of the rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.
Spread the raspberry jam (preserves) over the oatmeal base. To the remaining dough add the remaining 1/4 cup (25 grams) of rolled oats. Crumble this mixture evenly over the top of the raspberry jam. Bake for about 25 - 30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares.
Makes about 16 - 2 inch squares.
These are best if made the day before serving. Store leftovers in the refrigerator.
Source:
Peery, Susan Mahnke. 'The Wellesley Cookie Exchange Cookbook'. A Fireside Book. New York: 1986.
Walters, Carole. 'Great Pies & Tarts'. Clarkson Potter/Publishers. New York: 1998.