Rah Rah Raspberry Chocolate Layered Oat Bars
Tugboat man and I stopped at a Boudin Bakery located in South Coast Plaza ‘cos he was famished — he doesn’t have the same kind of stamina that I’m blessed with — to keep going until that holy grail has been attained.
Of course I’m speaking of shopping.
We took a five minute break so the whingy one could have some sustenance – a little snack, a boost of energy — just enough to walk around the mall one more time.
Christian Louboutin, Jimmy Choo, Hermes, Chanel.
(Poor guy. He’s so sweet, He suffers for me, he really does.)
We shared a Raspberry Chocolate Bar that was SO unexpectedly mouthwatering I couldn’t wait to attempt a recreation.
It’s in the oven now. Tugboat man and I’ll have a taste comparison to see if it measures up.
OK, we patiently waited and enjoyed a square of my version of their Raspberry Chocolate Bar along with a cup of ginger tea.
The verdict? DELICIOUS, but not EXACTLY the same, yet so good, it doesn’t really matter.
In every bite there’s creamy rich chocolate along with the crunch of oats and zesty raspberry. SO GOOD.
(Next time I’ll use fresh raspberries or pure unsweetened jam to control the amount of sugar. We felt this recipe was a bit TOO sweet but that only meant we couldn’t have as large a piece as we wanted.)
After firmly pressing bottom dough, spread with jam.
Chocolate Raspberry Layered Oat Bars
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
4 tablespoons butter, softened
2 tablespoons vegetable oil
1/3 to 1/2 cup semisweet chocolate chips
3/4 cup seedless raspberry jam
Preheat oven to 375°
In a medium bowl, combine sugar, butter, oil. Beat with a mixer at medium speed until smooth. Add flour, oats, salt, baking powder and stir until well blended (mixture will be slightly crumbly.).
Remove 3/4 cup of dough; toss with chocolate chips. Set aside.
Press the remaining dough firmly into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture and again press firmly.
Bake at 375° for thirty minutes or until golden brown. Cool completely on a wire rack before cutting into squares.