I was a senior in high school when I learned the true spelling of “raspberry.” I was shocked to learn about the “p” in that word. Just shocked. My boyfriend at the time told me about it. After that little revelation, he bet me I could not spell “sherbet.” And in fact he was right. I spelled it “sherbert.”
I broke up with him, and my spelling has been perfect ever since.
Today is just for a treat. I made sweets!
You go ahead and spell them however you want. I won’t mind. (I like “razzzzzberry.”)
My advice: If you have trouble waiting for these to cool enough to cut neatly, place the warm pan into the freezer for 30 minutes. The bars will stand up better to the knife.
- 1½ cups rolled oats (old fashioned)
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup softened coconut oil
- ⅓ cup peanut butter (room temperature)
- 1½ cups fresh raspberries
- 5 tablespoons raspberry jam
- ½ teaspoon vanilla
- ¾ cup vegan chocolate chips
- Preheat the oven to 375° and line an 8"x8" baking pan with parchment paper.
- In a large bowl, mix together the rolled oats, flour, sugar, baking powder and salt.
- Using your hands, and mix in the coconut oil and the peanut butter until the dough just comes together. The dough should not be crumbly and should stick together.
- Gently press two thirds of this mixture into the bottom of the baking pan.
- Bake for 10-13 minutes or until the edges just start to brown.
- Meanwhile, prepare the raspberry filling. In a medium bowl, mix together the raspberries, jam and vanilla. Lightly mash with a fork.
- Spread this mixture over the baked crust and then sprinkle about ½ cup (90 grams) chocolate chips over the raspberry layer.
- Sprinkle the remaining oat mixture over the chocolate chips.
- Bake for another 22-25 minutes or until the top has lightly browned and the filling is bubbly.
- Cool and refrigerate for two hours before cutting. Store in the refrigerator.
Now THAT spells delicious!!