Распечатать
E-mail
 |
Ингредиенты
- 1 pkg. 2-layer-size lemon cake mix
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup butter, melted
- 1- 14 oz jar blueberry jam*
- 1 T lemon juice
- 1/2 cup white chocolate chips
- Lemon Glaze (optional) recipe follows~
- Grease a 13 x 9 x 2 inch baking dish; set aside
- In a very large bowl, stir together the dry cake mix and rolled oats
- Stir in the melted butter until mixture is crumbly
- Press 1/2 of the crumb mixture evenly into the prepared dish
- In a small bowl, combine the jam and the lemon juice
- Spread the jam mixture over the crumb crust to within 1/2 inch of the edges
- Add 1/2 cup white chocolate chips to remaining crumb mixture, combine
- Sprinkle the remaining crumb/white chocolate chip mixture evenly over the top
- Bake in a 375 oven for 20 to 25 minutes or until golden brown
- Cool in baking dish on a wire rack
- Drizzle with Lemon Glaze (optional)
- Lemon Glaze~
- 1-1/2 cups powdered sugar
- 2-4 T lemon juice
- Whisk together until desired consistency
- Drizzle over bars
- Blueberry Preserves~ IKEA
View Full Recipe at Turnips 2 Tangerines
