Snow season is here.
As I write this, my school system is on a 2-hour delay and I’m sitting in a very quiet office with a cup of tea at my side and a blanket wrapped around me. Oh, the things I do when students aren’t here. It’s beautiful.
What’s not so beautiful is waking up at the crack of dawn, driving to work on time because you want to beat the awful snow traffic, and then realizing that they haven’t salted or sanded. Oh, the joy of sliding into work along with your other early bird commuters. It’s not okay. And it’s so cold and dark outside.
Happily, I always allow myself a decadent breakfast after drives like that, something sweet to go with my tea. And these chocolate raspberry crumb bars are just the ticket on a day like today.
If you haven’t tried my strawberry crumb bars, this recipe is very similar. Both are addictive. Both are riddled with crumbs, which is one of my dessert downfalls. And both have a delicious jam and chocolate-packed filling!
These bars could not be easier. You start with devil’s food cake mix, add quick oats and melted butter, and then use that as your base and topping. The middle is made up of raspberry jam and chocolate chunks. We’re talking seriously addictive here, so be warned!
If you’re a crumb fiend, you will not be able to keep your hands off these bars. Believe me. I’m a crumb fiend, and I tried to resist. It was futile. There’s always another crumb to nibble on.
Stay warm and dry. It’s going to be a long winter, and I for one get more and more intent on moving to a warm climate. Someday…
Chocolate Raspberry Crumb Bars
1 package Devil's Food cake mix
1 and 1/2 cups quick oats
1/2 cup butter, melted
1 cup raspberry jam
1 cup chocolate chunks
- Preheat the oven to 350. Line a 9 x 13 pan with foil (use enough to hang over the sides) and coat with cooking spray. Set aside.
- In a bowl, combine the cake mix and quick oats. Mix in the melted butter until crumbs form.
- Press half of the crumb mixture evenly into the bottom of the pan. Gently spread on the jam, and then sprinkle the chocolate chunks over the jam. Scatter the remaining crumb mixture over the top.
- Bake for 25 minutes. Cool completely. Cut into triangles (or squares, if you prefer) and store in an airtight container.