About this recipe: Quick and easy, great for breakfast, Sunday brunch or a snack!!
The reviewer from Texas that gave this a one star was not basing her opinion on the recipe the way it was written. You put applesauce and whole wheat flour into a dessert recipe, it's going to change how it tastes, and you really shouldn't be one-starring recipes here if you didn't follow directions. With that said, I followed the recipe as directed (go figure!) and ended up with deliciously crunchy sweet berry bars that were un-put-down-able. The vote was unanimous - this recipe's a winner, and it's been requested for Thanksgiving. And again, people, please don't rate recipes poorly if you took artistic license with them, just don't say anything and chalk it up to a bad idea, ok? - 21 Nov 2010 (Review from Allrecipes US | Canada)
I made these yesterday and they were deemed a 'keeper' by the family immediately. I followed the recipe as written except that I used a raspbery, blueberry, blackberry perserve combination instead or straight raspberry. There is plenty of oatmeal/flour mixture to cover both the top and bottom of the bars, so no worries. I would recommend stirring up your preserves in a small bowl before adding them to the crust; this will allow for easier spreading. Also, do not spread the preserves all the way to the edge, but rather leave a little space so there is no burning. I would also reccomend keeping an eye on them during baking time; mine were done at about 18 minutes...25 minutes would've been too long in my oven. A yummy recipe we all enjoyed....thank you!! - 18 Aug 2007 (Review from Allrecipes US | Canada)
These were so easy to make, and tasted great! Since my three year old is allergic to peanuts I have a hard time finding granola bars for him. I cut these bars into rectangles so that they resembled granola bars. They were a huge hit! My only problem was that I couldn't use the outer 1/4 inch of the bars, since the jelly burned onto the pan, so I just cut around that. Next time, I'll be sure to spread the jelly so that it doesn't quite go to the edges. - 10 Sep 2006 (Review from Allrecipes US | Canada)