This blog contains links that may, at no extra cost to you, provide commission or compensation to this blog.

Callie Domingues is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to




My husband loves me.

He loves, he loves me not. He loves me, he loves me not.

Here is another great recipe that weakens my husband’s will, just like this one.

If I make this he says he hates me, all the while he is batting away our little people to get to the pan!


Fantastic recipe and so super easy to make.

Luckily for this one, I had everything on hand and it only took a few minutes to throw the ingredients together and get it in the oven.

This is the perfect recipe for last minute dinner guests!


  • 1 cup of all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of quick rolled oats
  • 1/2 cup of packed brown sugar
  • 1/2 butter, softened to room temperature
  • 1 cup of seedless raspberry jam (I used an entire jar of Polaner All Fruit Raspberry 10 oz)
  • 1/2 – 3/4 cups of semi-sweet chocolate chips


Preheat your oven to 350 degrees F. Line an 8 x 8 baking pan with foil, then grease the foil and set aside.

In a large bowl whisk the flour, baking soda and salt. stir in the oats and brown sugar, breaking up the chunks of brown sugar as needed. Add the butter to the mix. Using your fingers work the butter into the mixture until evenly distributed.

Put just over half of the mixture into your prepared pan. Pressing lightly with your hands, make the mixture as even as possible along the pan.

Spread the raspberry jam evenly over the top of the mixture, while leaving about 1/4 inch space from the edge of the pan.

Add the rest of the mixture to the top of your raspberry jam, trying to cover the jam the best that you can. Sprinkle the chocolate chips on top of the mixture and press down slightly so the chips will stay in place.

Bake for 35-37 minutes or until golden brown. Remove from oven and allow to cool completely before cutting and serving.

Makes about 12 bars.

Store them in an airtight container. Should last a few days (if that long…ours were gone before the night was through!).


I hope you enjoyed this recipe and I would love to hear from you, so leave a comment!

In His Grace.

Would you like to have all posts sent to you via email? 

Subscribe to Mama’s Coffee Shop Blog by Email


E-junkie Shopping Cart and Digital Delivery

Subscribe To Our Emails

Never miss a new article or review again!

  • - Book Reviews
  • - Homeschool Product Reviews
  • - Encouragement
  • - Recipes
  • - and much more


Sign Up NOW - I promise you won't regret it!

You have Successfully Subscribed!