- 1 cup brown sugar
- 1 cup butter
- 1 3/4 cups flour
- 1 1/2 cups oats (rolled or quick)
- 1/2 salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 8 oz. cream cheese
- 1 teaspoon vanilla
- 1/2 white granulated sugar
- 2-3 cups raspberries
These bar cookies can be made with many different kinds of fruit, as well as jam. I have raspberries growing like weeds in my backyard, so naturally I used raspberries in this dessert. It was a BIG hit with everyone who tasted it. So I can highly recommend this to you, if you are looking for a new recipe to try with your fruit or jam.
Preheat your oven to 400 degrees F. Use a glass 13″X 9″ pan or for a thicker bar, use a 10.5″ X 7″ pan. I use the smaller one. Line the pan, or spray the pan, or grease the pan, whatever your method of choice is for non stick; do it.
Get your cream cheese out to warm up to room temperature.
In a bowl or mixer, combine brown sugar and butter until well mixed. Stir in flour, oats, salt, cinnamon, and baking soda until crumbly. Press half of this mixture into the bottom of the pan. (You can also add things to this such as chopped nuts, oat bran, wheat bran, wheat germ, flax, etc.)
In a bowl add cream cheese, vanilla, and white granulated sugar. Stir with a fork or mixer until smooth and well combined, no chunks.
Spread this mixture over the pressed oat mixture.
Sprinkle heavily with raspberries (or whatever fruit you are using, such as peach chunks, cherries, blueberries, blackberries or spread with jam). Press lightly into cream cheese.
Sprinkle the other half of the crumb mixture evenly over everything and press gently into berries.
Bake uncovered for 25-30 minutes.
Allow to cool.
Cut into bars.