It was crisp, sweet, and filled with gooey raspberry goodness.
Wait- what did you think I was talking about?
The coffee shop in my college library serves up the most delicious raspberry bar cookies. They were always such a nice treat during those long nights of
Based on Allrecipes
1 pkg yellow cake mix
2 1/2 cups quick cooking oats, divided
1 stick of butter, melted
1/2 cup applesauce
1/2 tsp vanilla
1 10 oz container seedless black raspberry preserves
1 tsp water
1 tsp lemon juice
1. Preheat the oven to 375 and grease a 9X13 pan.
2. In a large bowl, mix the cake mix, 2 cups of the oats, butter, applesauce, and vanilla. Add the remaining oats a little at a time until the mixture just starts to form big clumps. (Discard the rest.)
3. In a separate bowl, mix the preserves, water, and lemon juice. Press 1/2 the crust dough in the pan. Slather on the preserve mixture, keeping away from the very edges so the fruit doesn't burn. Sprinkle remaining crust mixture on top.
4. Bake for 18-20 minutes, until the top crust is lightly browned.