Better Homes & Gardens - Best of Summer Recipes - - Picnic Bars -

prep 15 min­utes bake 35 min­utes at 350°F

Non­stick cook­ing spray

1 lemon

11/3 cups all- pur­pose flour

1/4 tsp. bak­ing soda

1/4 tsp. salt

3/4 cup quick- cook­ing rolled oats

1/3 cup packed brown sugar

6 oz. cream cheese, soft­ened

1/4 cup but­ter, soft­ened

3/4 cup seed­less black­berry or red or

black raspberry jam

1. Pre­heat oven to 350° F. Line a 9- inch-square bak­ing pan with foil, ex­tend­ing foil over the edges of the pan. Lightly coat foil with cook­ing spray. Re­move 1 tsp. zest and squeeze 1 tsp. juice from the lemon. In a medium bowl stir to­gether flour, bak­ing soda, and salt. Stir in oats, brown sugar, and the lemon zest.

2. In a large bowl beat cream cheese and but­ter with a mixer on medium 30 sec­onds. Add flour mix­ture; beat on low un­til crumbly. Re­move 1 cup of the crumb mix­ture for top­ping. Press the re­main­ing crumb mix­ture into the bot­tom of the pre­pared bak­ing pan. Bake 20 min­utes.

3. Mean­while, in a small bowl com­bine jam and the lemon juice. Care­fully spread jam mix­ture over hot crust. Sprin­kle with the re­served 1 cup crumb mix­ture.

4. Bake about 15 min­utes more or un­til top is golden brown. Cool in pan on a wire rack. Use edges of foil to lift un­cut bars out of pan. Trans­fer to a cut­ting board. Cut into bars. Makes 16 bars.

per bar 173 cal, 7 g fat (5 g sat. fat), 20 mg chol, 121 mg sodium, 25 g carb, 1 g fiber, 11 g sug­ars, 2 g pro.

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