Valentine’s is coming up, so all things pink is of course fitting. I don’t know who decided pink and red symbolized Valentine’s Day, but it works.
History digression: According to legend, Saint Valentine of Rome was imprisoned for performing weddings for soldiers (they were forbidden to marry since *gasp* women were distractions) and for other Christians. The night before Valentine was to be executed, he supposedly wrote the first “valentine” card to his jailer’s daughter, whom he miraculously cured from blindness, signing it as “Your Valentine.”
This sad tale somehow became associated with love, as the tradition of courtly love flourished during the Middle Ages. Starting in 18th-century England, it evolved into an occasion in which lovers professed their love with flowers, sweets, and greeting cards (known as “valentines”) (Wiki)
Well, I can’t offer everyone flowers and soul mates, but I can offer you sweets.
I was trying to use up my overly sweet jam I had bought, but it turned out I didn’t have enough jam to fill these bars. So I made my own in a pinch. It’s pretty easy; just mash fresh/frozen berries and cook over the stovetop with sugar and cornstarch to reduce it. And you get to control the sugar as bonus. Recipe adapted from The Pioneer Woman
from Food Network.
Raspberry Oatmeal Bars
1 1/2 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar raspberry preserves (or make your own, see below)
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the raspberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly.
Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares
1 cup raspberries
1/2 cup sugar (adjust to taste)
2 tablespoons cornstarch
Combine raspberry, sugar, and cornstarch in a small saucepan on stovetop on medium. Stir until thickened.
Why are these listed as raspberry bars, but the recipe says strawberry? I would recommend either changing the recipe title or the ingredient listed. I'm sure either way they taste delicious.
Oops, I goofed – nice catch Erin. Thanks for correcting me
Natalie, Thanks for this receipe. I am just making it now and if it is as good when it comes out as it was when it went in then we are all going to love it.
I'm glad it's a hit! It's a great easy recipe for a large group 🙂
Do these need to be regrigerated?
I didn't, but they were eaten within a day!
Loved these! Two hints to make it easier:
1) The jam can be hard to spread if coming from your fridge. I warmed the jam up in the microwave for ~20 secs, which made it warm and easier to spread. Put in dollops and connect.
2) I also softened the butter in the microwave, which shortened the mixing process.
great tips Jen thanks so much! I'm always looking for shortcuts in my busy schedule
Hi, can you just use jam instead of preserves? Thanks!
Yep you can use that too. They're very similar, it's just the preparation of fruit and sugar that's slightly different.
These look delicious! I have so many cool flavors of jam that I've picked up on my travels and I am always looking for good ways to use them.
Are you mixing the ingredients by hand or with a mixer?
What type of oats?
how many days ahead can these be made?