Three things make me happy about this recipe:
1. You can switch out the cake mix and the jam a dozen different ways to create a variety of bars using this one method.
2. If I eat anything with oatmeal in it, I consider it “healthy” and therefore can have a bigger piece (girl math).
3. This recipe reminds me that Fall is coming. These bars would be great with hot cocoa.
1 box yellow cake mix
3/4 cup butter, melted
2 1/2 cups quick-cooking oats, uncooked
1 (12 oz) jar raspberry preserves
2 cups powdered sugar
2-3 splashes milk
Preheat oven to 350 degrees
In a mixing bowl combine cake mix, butter, and oats tossing until crumbly. Spread half of oats mixture across the bottom of a lightly greased 13×9 inch baking dish. Pat oats mixture down to form a “crust” layer. Spread your jam over the crust mixture with a spoon (don’t worry if the jam doesn’t completely cover the crust, it will melt when baking and spread out). Crumble the remaining half of your oats mixture over the top of the jam and lightly press it down.
Bake 20 minutes. While baking, combine your powdered sugar with your milk in a small bowl to create a glaze. When your bars are finished baking, drizzle the glaze on top of the warm bars and finish cooling on the counter at least 20 minutes before slicing.
Do you see the Mix and Match Mama in this method? Use a chocolate cake mix instead of yellow and strawberry jam instead of raspberry and you have a chocolate-strawberry bar. Use a white cake mix and peach preserves and you have yummy peach bars. Use a spice cake mix and apple butter and you have heavenly apple bars. This is so simple and easy to Mix and Match that you can make any bar your heart desires.