Reviewed: May 3, 2012

If someone feels the bars are too sweet they can use low-sugar jam or even sugar free. This recipe begs for experimenting because it's so easy. Try a spice cake mix with apple filling and a little cinnamon...yum.

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Reviewer:

snowygrl

Reviewed: Apr. 14, 2012

Will make again with the splash of milk, but I might only use a half tablespoon of lemonjuice - they were really lemony with a full tablespoon!

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Reviewer:

jenmas

Reviewed: Apr. 12, 2012

This recipe is a keeper! After reading the reviews and suggestions I decided to use Duncan Hines French Vanilla (white) cake mix. I've used the yellow cake mix in other recipes similar to this and didn't care for it at all. It's too sweet and has a flavor that reminds me of those store made sugar cookies. Anyhoo...I added 1 tsp. almond extract, used 1/2 cup applesauce and 1/4 cup vegetable oil instead of the margarine to cut down on the fat and calories, 1 1/2 Cups of Lingonberry Jam, 1 Tablespoon of lemon juice instead of the water as others suggested to cut down on the sweetness. Everything else I did the same way and baked it for 25 minutes. OMG! It's fabulous! Not too sweet, the crust stayed together nicely when I cut it and I had to arm wrestle my husband and son for the last piece. I'm really looking forward to getting creative with the cake and jam. Next I'm going to try it with Pineapple Cake and Orange Marmalade Jam. I'm going to sprinkle toasted almonds on the top. Can't wait.

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jeanlouise

Reviewed: Mar. 30, 2012

wonderful, easy recipe!!

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Reviewer:

staci

Reviewed: Mar. 22, 2012

Raspberry Oatmeal Bars Haiku: "Seriously good. Can't be any easier. (Great for a bake sale.)" I've been making these for years, and can't believe I'm just getting around to unloading my 5-stars on this so-excellent-so-easy recipe! The only things that I do different is swapping water for lemon juice, and adding a splash of milk and 1/4 tsp. vanilla to the cake/oats. I've experimented w/ different cake flavors/fillers (such as chocolate cake w/ nutella in the middle, or lemon cake w/ strawberry jelly), but I've found that as written, this recipe always wows people who taste it, and even more fun is their being unaware at just how crazy simple it is to do.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Feb. 8, 2012

Yum! I subbed the raspberry jam with strawberry preserves, but it still came out delicious.

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Reviewer:

Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Herndon, Virginia, USA

Reviewed: Jan. 29, 2012

I love the taste of this. I made the recipe as written for the rating. I've also made a variation of this which is adding 3/4 cup canola oil instead of the margarine and I added about 1/2 creamy peanut butter to the dry ingredient mix to give it a pb&j taste.

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Reviewer:

jillba02

Reviewed: Jan. 22, 2012

I ate these growing up on the bus to away volleyball games. I'm so happy to have the actual recipe! They're delicious, and everyone I make them for requests the recipe.

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Reviewer:

Katie E.

Reviewed: Jan. 18, 2012

I've made these often, and they are always a crowd pleaser, just as written. When I want to make them MORE amazing, I sprinkle about 1 cup of white chocolate chips over the raspberry layer, then add about a cup of chopped walnuts, and a tablespoon or two of shredded coconut to the reserved mixture for the topping. After cutting, I dust some powdered sugar on top for a pretty presentation.

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