I decided today that it was the right sort of day for doing some fiddling around in the kitchen. Since I had all the necessary items, I decided to make “fruit bars”. More specifically this time around – Triple Berry Bars. Now, you might be asking yourself what I mean by this. Well, I mean this:
I have a recipe I found quite some time ago, for raspberry bars. I made it & it instantly became a favorite. After a few times having made it, I began to wonder what would happen if I altered the recipe… just a little. So rather than using the raspberry jam called for in the recipe, I went with a raspberry peach. Wow!! It seemed as though I had struck gold! The bars came out just as nice and even tastier. This was one for the books.
Last weekend I decided to make yet another batch of fruit bars. Only this time, I couldn’t find the exact ingredients I needed for the main recipe. So, shuffling through the store asking myself if I felt like trying a second store (which I did not) or could I get away with using a substitute? I opted to buy a slightly smaller box of cake mix this time around, preserves in place of jam and I also grabbed a container of regular whole oats – feeling like if I was going to experiment with this, why not try lots of things. As it had turned out, I didn’t get around to making them last weekend… but today was the day. I gathered my ingredients, pulled up the recipe on my computer & started my experiment. I used a 15.25 ounce box of cake mix, reduced the quick oats to 1 cup & added the extra ½ cup using regular (not the quick type) whole oats. I liked the idea of getting a little more texture with the oats & chunks of fruit in the preserves. Let me tell you – I think I have made the best batch of fruit bars to date!!
So it just goes to show – there’s nothing to say you can’t get absolutely fine results (or sometimes even better results) when you make simple modifications! Now I know there are defiantly exceptions to that…. But don’t be afraid to try! Here is the original recipe I first used. Feel free to use it, change it & love it!
1 package (18 ounce size) yellow cake mix
1 1/2 cup quick-cooking oats
3/4 cup melted butter
1 jar (12 ounce size) raspberry jam
1 tablespoon water
Heat oven to 375 degrees F.
– Combine cake mix and oats. Stir in melted butter until mixture is crumbly. Put about 3 cups of mixture in a 9×13 pan and press firmly.
– Combine jam and water. Spoon over crumb mixture. Spread evenly. Cover with remaining crumb mixture. Make top even by patting gently.
– Bake for 25 minutes. Cool before cutting into bars.