Reviewed: Jul. 17, 2009

Simple, quick dessert to make for a potluck

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jm6158

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 22, 2009

These were pretty good. A bit too sweet though. I decreased the b. sugar to 3/4 cups and still too sweet. Maybe add a pinch of salt? All in all though we liked them.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

These were good! Very easy too! They certainly are chewy. I did think they could use something else. Maybe cinnamon or something. Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 18, 2009

I think this is a great recipe to hold on to when you need to fix a treat with ingredients on hand. I thought they were good--- a little too sweet for me and I would have liked to have tasted the oats a bit more. I may play with some variations of the "doses" of the ingredients in this recipe next time.

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SacramentoSaucy

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Reviewed: Feb. 8, 2009

I used 1/2 Barley flour, and 1/2 WWflour, and used more jam. They turned out great, but REALLY sweet, next time i'll cut the brown sugar in half.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Jan. 31, 2009

Super easy and deliciouus and sweet!!!

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Nicole McGovern

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Reviewed: Jan. 29, 2009

Turned out great! I added 1/2 cup sliced almonds. Also used 1/2 cup white sugar & 1/2 cup brown sugar. Wonderful red color, I gave these out for Christmas goodies!

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SouthernComfort

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Jan. 27, 2009

Delicious!!! Very easy to make and very easy to eat the whole thing. :) I also used sugar-free raspberry jelly.

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CHEFBOYOBROWN

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jan. 24, 2009

these were very tasty! I wanted to try something a little different and this was perfect. I followed the directions to a "T" and they were perfect. I let mine cook for only 30 minutes and that was plenty enough-will definitely use again. thanks!!!

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MS 2 REE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jan. 23, 2009

I made two batches of these, first one i followed the recipe to the T, and my husband and I found that the second batch was better, I added a Tbsp of Molasses, it made the bottom crust much more tender and chewier, there was nothing crunchy about it, I poured some whipping cream on top of it and ate it with a spoon.. boy was it yumm-o!

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V8ellison

Cooking Level: Expert

Home Town: Chicoutimi, Quebec, Canada

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Reviewed: Jan. 21, 2009

This was very easy and fun to do with the kids. It tasted great and didn't take long at all

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colsmom

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Reviewed: Jan. 19, 2009

Pretty darn good, although mine were slightly overcooked and hard on the edges. The center pieces were soft and chewy. Just make sure that you watch the cook time. Will definitely make again and probably try different preserve flavors. Oh and I subbed vanilla for the almond extract, because I didn't have any.

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Mama to JRG

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

Love how easy it was to whip up a dessert! These are really good. Subbed Red Plum Jam instead since out of raspberry preserves. A bit too sweet (not because of the jam)so next time I will cut back on the sugar a bit by maybe a tablespoon or so. Will make again! Mine are still too hot to eat but I keep picking at it anyway. So yummy! ***Update 3 days later: I just had to make some more! I love these. I subtracted 1 tablespoon of brown sugar and it was perfect for me. ***Update 4 days later: Used vanilla extract instead of almond. Love it this way the best!

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handbanana

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Reviewed: Jan. 17, 2009

I didnt have almond extract, but i did add vanilla extract still turned out great.

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Libby

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Reviewed: Jan. 17, 2009

These are awesome! Don't know if I like these or Delicious Raspberry Oatmeal Cookie Bars better. These have the almond flavoring a 1/2 cup more sugar. I think I remember the others being more crumbly but these ones held together beautifully.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2009

These were very good, just not sublimely delicous enough for me to make them again. Very, very easy to make. And I was able to make them with ingredients I had on hand. I used strawberry jam instead of raspberry.

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

I made this exactly as written, except I didn't measure the jam, I just spooned it over the mixture until it covered most of it. Maybe it was because of that, but I found these a tad on the sweet side. I think when I make these again I'll use less sugar. Other than that, these were great.

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

Excellent!! These are chewy inside, a bit crunchy on the ends, and the almond flavor is so yummy, even the aroma through the house smells like almond. But!! I am betting these are great just as is, but I drizzled some white chocolate over the top(just a bit) and these are heaven. they probably dont need the chocolate but they look pretty and taste great. Love them!

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