My Grandmother Addie made these bars for family picnics and enjoyed watching her grandchildren try to resist them. But all it took was just one bite...then one bar didn't seem to satisfy. They disappeared in a flash.—Mary Nickerson, Ellington, Connecticut
From Fort Collins, Colorado, Barb Bovberg shares, "I’ve been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect."
Pauline Murray relies on rhubarb and frozen raspberries for these yummy, crimson treats. "I replaced the fresh raspberries that were originally called for with the frozen variety so that I could decrease the sugar in the fruit mixture," explains the Cleveland, Ohio baker. "The squares are perfect any time of year."
“I found this quick dessert in a cookbook for children,” writes Faye Mayberry of St. David, Arizona. “I lightened it and increased the amount of oats for more fiber. My family couldn’t even tell that I had changed the recipe!”
Many of my treasured recipes have come from a group of moms I used to meet with for tea and coffee when our children were small. I adapted this recipe from a friend who made it with strawberry jam. I use raspberry jam and fresh berries from my big raspberry patch.
My two young sons are crazy about these simple, fast cookie bars. And as a busy mom, easy preparation makes this one scrumptious dessert I can rely on—even at the last minute. You might want to vary the jam or jelly to suit your own family’s tastes. —Carolyn Mulloy, Davison, Michigan
Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin