| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bar cookies | 1 | Servings | |
INGREDIENTS
| 1 | pk | Blueberry muffin mix |
| 1/4 | c | Brown sugar |
| 1/4 | c | Butter or margarine; melted |
| 1/2 | c | Seedless raspberry jam |
| 1 | tb | Lemon juice |
| 1 | ts | Confectioners' sugar |
INSTRUCTIONS
Preheat oven to 375. grease an 8 x 8" pan. Drain blueberries from mix; rinse with cold water; drain again and spread on paper towels to drain. For base, empty muffin mix into a med. bowl. Break up any lumps. Stir in brown sugar; drizzle with butter. Toss with a fork until crumbs form. Reserve 3/4 c. of mixture; press remaining crumbs into bottom of pan. FOR FILLING: Combine jam and lemon juice. Fold in blueberries. Spread over base. Sprinkle with reserved crumbs. Bake for 25-30 min. or until golden brown and jam bubbles slightly. Loosen from edge of pan; cool. Cut into bars. Sift with confectioners' sugar. Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 12, 1998
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