Raspberry Bars, adapted from The Pioneer Woman Cooks

This morning, I woke up to rain after a leisurely (and overdue) sleep-in kind of morning.  I had visions of baking the Pioneer Woman's Cinnamon Raisin Rolls, unpacking a box of Christmas decorations and making 5 dozen Christmas cookies for a lovely woman who asked me if she could pay me. "No problem!", I tell her. I refuse to accept payment for my time-- just supply me with the ingredients and it's a slam dunk.

But things went very wrong. The cookie recipe I've always used was nowhere to be found. It's in my former cookbook software, so I googled "Nanaimo Bars". I haven't made these in years, but they're very simple. Things slid downhill from there-- the recipe I found was so wrong. Don't even get me started! Suffice it to say, that I tossed out that version, and started winging it. In the end, they turned out delicious and I will post them. Just let my nerves settle a bit-- after making a huge batch of butter cream filling and melting oodles of chocolate, I don't want to taste chocolate or sugar for a very long time!

As a sneak preview, the Bird's Custard powder exploded all over me and the kitchen counter. The Dutch Cocoa... what a nightmare it is to work with!  The bars are three layers of graham cracker crumbs, chopped walnuts, butter and more butter, butter cream frosting and a layer of melted chocolate. I didn't add coconut to the bottom layer, which is more authentic. Insulin, anyone? I'll post these, soon.

So that leaves me with Plan B for posting a Breakfast or Brunch recipe from The Pioneer Woman Cooks food blog-- for Muneeba and my bi-weekly recipe roundup on our "other blog", "Foodie Fans of the Pioneer Woman Cooks".   Muneeba made the potato dish and posted it before I had to chance to upload my version.  Another person submitted Ree's famous Cinnamon Rolls. So, I scrolled and saw her Apricot Bars and realized that these would be super easy for me to post. You see, I made these with my homemade raspberry jam-- and never got around to uploading them.  Whew!  What perfect timing!

This is super fast to make (thank goodness) and you probably have these ingredients on hand-- flour, baking powder, salt, oats (regular, not quick cooking), brown sugar and butter... I just pulse everything, except for the oats. Those, I stir in to the rest of the ingredients...

With my hands, I combine everything and then pat half of the mixture into an 8x8 baking dish. I like to line mine with an aluminum foil "sling". That way, I can just lift the whole big "cookie" out of the dish...

I added a jar of raspberry jam, but apricot would be quite good, too! Then I added the rest of the mixture on top...

  I baked this for about 30 minutes at the usual 350F. It smells so good!

I let this cool for a little bit, and then cut them into squares. I got 20 squares, because I kinda cut them a little big.

Now, I'm not sure why Ree would categorize this recipe under "Breakfast & Brunches", because I think these are more of a snack or dessert. But, who am I to argue with one of the most popular food bloggers of the Year?

Maybe because there's oatmeal in there... and we put raspberry on toast, don't we? After the day that I've had, this recipe turned out to be my saving grace. I am making my own deadline of submitting a recipe to be included with Monday's recipe roundup!  Pssssssssssst, the deadline is Sunday by noon.

My family loved these. They disappeared in no time, flat. These are fast, easy and go great with a cup of coffee. Maybe that's why Ree ranks them as a breakfast or brunch!

To view the recipe, you need to JUMP to my blog, if you're reading this via email.  By the way-- I still don't have any house decorations up nor my Christmas tree. There's always tomorrow!



Come see what Foodie Fans of the Pioneer Woman Bloggers have made on Sunday, December 13th!