Reviewed: Jan. 30, 2010

Megan, I tried these for the first time a while back and everyone LOVED them! I should have rated them back then and I apologize for not doing so. This recipe is so adaptable as others have said and so good! What I did was: I added a bag of frozen raspberries to the jam (didn't have raspberry so I used blackberry) and left out the water. I am telling you, my husband and daughter, who are food snobs, went crazy!!!! The cake mix makes these easy and delicious~!! I don't know how anyone couldn't like these! Thank you for sharing!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Anna Marie

Cooking Level: Expert

Reviewed: Jan. 28, 2010

The other Oatmeal Raspberry Bar on here is much better. This does not deserve such high ratings. Too much...too cakey, I love sweet but this is not to my liking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RHRTX1

Reviewed: Jan. 26, 2010

This is a great easy recipe. I will agree with others that it can be too sweet. I use a white cake mix, but take out 1/2 cup of mix and replace that with 1/2 cup more of oats. I also used blueberry preserves and it turned out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maria Watson

Cooking Level: Intermediate

Living In: Valparaiso, Indiana, USA

Reviewed: Jan. 23, 2010

These are wonderful. I didn't have quite enough raspberry jam so I added some strawberry too. I also substituted the lemon cake mix instead of the yellow. Everyone loved them! I will also add more jam next time as some of you suggested. DELICIOUS!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BettyBoop

Cooking Level: Intermediate

Reviewed: Dec. 19, 2009

Not the best recipe for raspberry bars, I used two different pans, one glass, one metal, the bars in the glass pan were overdone. I think the recipe needed a clearer test for doneness than just checking for a brown topping.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GAILYGIRL

Cooking Level: Intermediate

Home Town: Beachwood, New Jersey, USA

Living In: Clarksburg, New Jersey, USA

Reviewed: Dec. 12, 2009

YUM! I did change two things though. 1) Substitute the water for Lemon Juice 2) After you put the Raspberry Jam mixture onto the crust sprinkle it with either milk or dark chocolate chips, then sprinkle the rest of the crust on. It is SO good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

macsenviehweg

Reviewed: Dec. 12, 2009

One of the easiest (and tastiest) recipes you could make- fool proof. I used strawberry instead of raspberry; tasted GREAT. I will be making this over and over again. :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ashbow

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Reviewed: Dec. 10, 2009

Super yummy!!!! very easy!! I used fresh lemon juice in place of the water as others suggested. Just really perks up the berry flavor. Will be making these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Meg R.

Reviewed: Dec. 5, 2009

Its so easy not much to critique. I used almost a whole jar 18 oz of seedless raspberry jam. (about 2 cups) I also included the lemon juice as directed by other reviewers and that change seriously makes this dish great, because it really needs the acid to combat the butter. I also drizzed cream cheese frosting (from this site) on the top. Very good, very easy.

Was this review helpful? [ YES ]
3 users found this review helpful