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Raspberry Bars

Pia Mileaf-Patel

Bake sales are tricky. You want to make something that's easy to eat while you're running to class, or something that teachers won't scream at you for spilling all over your desk. You also want it to taste good, obviously. And while brownies and chocolate chip cookies are easy, nut-free options, everybody's going to make that, so you want to come up with something different. And last but not least, you want something that's really not too hard to make. Or time consuming, because most likely, you'll be cooking on a school night. So I skimmed through my favorite cookbook from when I was in kindergarden, enscribed, "For sweet Pia- Recipes for playdates! Love, Mommie," to find a simple, delicious bake sale recipe for the one at my school. Here it is :)



Raspberry Bars:


2 cups flour

3/4 cup powdered sugar

1 stick butter, melted

1/2 teaspoon vanilla extract


2 cups fresh or frozen raspberries at room temperature (any type of berry works for this recipe, whatever is in season).

1/2 cup sugar

2 tablespoons cooking tapioca


2 cups rolled oats

1 cup packed light brown sugar

1 stick butter (melted)

A dash of cinnamon to taste


Butter a 9 by 13 inch pan and preheat the oven to 325 degrees F. Combine all of the dry ingredients for the bottom layer and mash the butter and vanilla in with a fork until it's even throughout the mixture. Pack it into the pan and bake for fifteen minutes. Mix all of the filling ingredients together and let sit while the bottom bakes and cools. Once the bottom is cool, spread the filling over it so it's even, and mix all of the dry ingredients of the top layer together. Pour the butter on top of the mixture and mash it all together until it's spread out evenly. Sprinkle the crumbly oat crust on top of the berry filling and bake for 25 to 30 minutes, until the crust is golden. Cut into squares and voila!

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