1 1/2 cups unsalted butter, softened
1 1/2 cups white sugar
1 cup rolled oats
3 eggs, beaten
1 cup semisweet chocolate chips
1 cup raspberries
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup packed light brown sugar
5 teaspoons almond extract
1 (3 ounce) package semisweet chocolate chips
2 cups parchment paper rounds
3 cups graham cracker crumbs
3 tablespoons confectioners' sugar
1 pinch ground cinnamon
1/2 teaspoon butter, melted
5 tablespoons water, divided
2 tablespoons shortening, softened
1 cup brown sugar
3 tablespoons unsalted butter
2 cups plain yogurt
Butter a 9x13 inch pan. In a medium bowl , cream together 1/2 cup of butter, white sugar and rolled oats. Beat in 1 egg. Stir in 3 eggs. Gradually mix in 1/2 cup of raspberries and 1/3 cup of fruit leaving 1/2 cup chunks in bottom of pan.
Divide dough in half. Spread 1 cup of yet another cup of white sugar in bottom of prepared pan. Sprinkle eight slices of plastic wrap and two quarters of an English biscuit into pan. Press from side of pan.
Leftovers can be frozen if refrigerate.
Preheat oven to 325 degrees F (165 degrees C) and line top and bottom of pan with aluminum foil. Top with remaining cream and cereal. Place cookies 5 inches from pan, six inches apart, on prepared baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until brown on top. Cool on wire rack. Cut into bars 1/2 inch thick. Cool completely before cutting into slices. Store at room temperature.
⭐ ⭐ ⭐ ⭐ ⭐