Darby Field Inn’s Raspberry Thumbprint Bars
By Yankee Magazine|Nov 29 2007|
Created by Chef/ Baker Waneeta Marquis
Yield:
Makes 32 barsIngredients
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 teaspoon baking powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup coconut, shredded (optional)
1 cup chopped walnuts, toasted
1 jar (12 ounce) raspberry jam (seedless)
Instructions
Preheat oven to 350 degrees F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted. Let cool. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and walnuts; mix well. Press half of the crumb mixture firmly onto bottom of greased 13×9-inch baking pan. Spoon jam over top; sprinkle with remaining crumb mixture. Do not worry about spreading the jam evenly as it will distribute as it cooks. Bake 25 to 30 minutes or until lightly browned. Cool completely on wire rack. (Decorating option: drizzle with melted milk chocolate!)
