Ingredients for Raspberry Chews
- Yellow Cake Mix
- 1/3 cup rolled oats + 1/4 cup rolled oats
- 1/2 cup (1 stick) softened butter + 1 tablespoon softened butter or margarine
- 1 large egg
- Frozen Raspberries
- 2 tablespoons cornstarch
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How to Make Raspberry Chews
- Preheat oven to 350°F (175°C).
- Spray a 13x9 inch baking pan with cooking spray.
- In a small saucepan over low heat, dissolve 2 tablespoons of cornstarch in 1/2 cup of reserved raspberry liquid (from a 12-ounce package of frozen raspberries, thawed and drained).
- Add the thawed and drained raspberries to the saucepan.
- Stir constantly and bring to a boil until the mixture thickens (about 2-3 minutes).
- Remove from heat and set aside to cool slightly.
- In a large bowl, combine 1 box (15.25 ounces) of Pillsbury plus cake mix, 1/3 cup of rolled oats, and 1/2 cup (1 stick) of softened butter. Mix on low speed until crumbly.
- Reserve 1 cup of the crumb mixture.
- Add 1 large egg to the remaining crumb mixture in the large bowl.
- Beat until well mixed.
- Press the crumb mixture into the bottom of the prepared 13x9 inch pan to create a crust.
- Bake for 10 minutes.
- In the same bowl, combine the reserved 1 cup of crumbs, 1/4 cup of rolled oats, and 1 tablespoon of softened butter or margarine.
- Mix until crumbly.
- Remove the crust from the oven.
- Spread the cooled raspberry mixture evenly over the crust.
- Sprinkle the remaining crumb mixture over the raspberry filling.
- Return to the oven and bake for 15-20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
113g
Fat
38g
Carbs
17g
