Applesauce replaces a lot of the fat in these moist Butterscotch Raspberry Bars. To reduce sugar, use unsweetened preserves.
3/4 cup quick-cooking rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon butter or margarine
3 tablespoons applesauce
2 tablespoons vegetable oil
1/2 teaspoon grated lemon peel
1/3 cup raspberry preserves
Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray. In a medium bowl, toss together the oats, flour, brown sugar, baking soda and salt. With your fingertips, rub the butter into the mixture until crumbly. Add the applesauce, oil and lemon peel and mix with a fork until just incorporated.
With moistened hands, press two thirds of the oat mixture evenly over the bottom of the prepared pan.
Spread the preserves over the top just to 1/8 inch from the edge. Crumble the remaining dough over the preserves.
Bake for about 25 minutes, until the dough is set and golden brown. Cool in the pan on a wire rack.
Recipe makes 12 bars.
Did You Know?
Raspberry syrup dissolves the tartar of the teeth.
You may also enjoy...
- Raspberry Chocolate Crunch Cookies
- Raspberry-Filled White Chocolate Bars
- Butterscotch Brownies in a Jar
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