Monday, August 9, 2010

Raspberry Chews

This recipe had gotten lost all of my other recipes until the other day. It tasted as good as I remember and boy, oh boy, am I glad to have been reunited with it!

Raspberry Chews

10 ounces frozen raspberries, thawed and drained, reserving liquid
4 teaspoons cornstarch

1 package yellow cake mix
1/3 cup oats
1/2 cup butter, softened
1 egg

1/4 cup oats
1 tablespoon butter, softened

Heat oven to 375 degrees. Grease bottom only of 9 x 13-inch baking pan. In small saucepan, dissolve cornstarch in reserved raspberry liquid; add raspberries. Cook and stir over medium heat until mixture comes to a boil and thickens, about 10 minutes. Remove from heat, set aside.

In large bowl, combine cake mix, 1/3 cup oats and 1/2 cup butter at low speed until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; beat until well mixed. Press in bottom of prepared pan. Bake for 10 minutes.

In same bowl, combine 1 cup reserved crumb mixture and topping ingredients at low speed until crumbly; set aside. Remove base from oven. Spoon raspberry mixture over base, spreading evenly, sprinkle with topping. Return to oven and bake 15-20 minutes or until golden brown. Cool completely, cut into bars.

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