Raspberry Amaretto Oatmeal and Frosting Bars
by Olive the Best | Oct 17, 2023 |
Terrapin Ridge's Raspberry Amaretto Jam is used in these easy to make dessert.
Bright, tangy raspberries and the subtle flavor of almonds and vanilla combine to make a delightful and tasty jam for oatmeal & frosting bars.
This jam is also a perfect spread over bagels and cream cheese, pancakes and waffles. Excellent for chocolate layer cake or thumbprint cookies. Add to sauteed chicken breast to make a savory sauce or to grilled cheese panini's.
Gluten-Free
Vegan
Dairy-Free
Prep Time15 minsCook Time17 minsTotal Time32 mins
2 cups all-purpose flour
1 ½ cups old fashioned oats
½ cup granulated sugar
½ tsp baking powder
½ tsp salt
8 tbsp unsalted butter, melted and cooled slightly
1 ½ tsp vanilla extract
12 oz Terrapin Ridge Raspberry Amaretto Jam
1Preheat oven to 350 degrees.
2Fill a regular sized 12 cup muffin tin with paper liners. Set aside.
3In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended.
4Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
5Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won't stick together.
6Scoop out 1 rounded tbsp. Drop balls into one of the mini tin wells. Using your fingers lightly press the dough into the bottom of the muffin tin making sure it is level. Repeat until the muffin tin is full.
7Dollop one small amount of preserves into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the preserves. Press very lightly if needed to hold it together.
8Bake for 13-17 minutes, rotating the pan halfway through baking until the preserves are bubbling and the cookie is lightly browned on the edges. Do not over-bake!
9Allow the cookies to cool in the muffin tin for at least 5 minutes, Remove from pan and carefully remove paper from cookie. If it starts to crumble, let it cool a little longer.
10Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.
Ingredients
2 cups all-purpose flour
1 ½ cups old fashioned oats
½ cup granulated sugar
½ tsp baking powder
½ tsp salt
8 tbsp unsalted butter, melted and cooled slightly
1 ½ tsp vanilla extract
12 oz Terrapin Ridge Raspberry Amaretto Jam
Directions
1Preheat oven to 350 degrees.
2Fill a regular sized 12 cup muffin tin with paper liners. Set aside.
3In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended.
4Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
5Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won't stick together.
6Scoop out 1 rounded tbsp. Drop balls into one of the mini tin wells. Using your fingers lightly press the dough into the bottom of the muffin tin making sure it is level. Repeat until the muffin tin is full.
7Dollop one small amount of preserves into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the preserves. Press very lightly if needed to hold it together.
8Bake for 13-17 minutes, rotating the pan halfway through baking until the preserves are bubbling and the cookie is lightly browned on the edges. Do not over-bake!
9Allow the cookies to cool in the muffin tin for at least 5 minutes, Remove from pan and carefully remove paper from cookie. If it starts to crumble, let it cool a little longer.
10Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.
Raspberry Amaretto Oatmeal and Frosting Bars
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