Fudge and Oatmeal Raspberry Bar

From Honeylioness

Oatmeal Raspberry Bar Cookies

1/2 C room-temperature butter
1/2 C light-brown sugar
1 C flour
1/4 tsp. baking soda
1/8 tsp salt
1 C rolled oats
3/4-1 C raspberry jam (the original recipe calls for seedless - but I use homemade with seeds and it is just as good)

Heat oven to 350 degrees F. Butter an 8" square pan, line with foil, then butter the foil.

Mix together all ingredients except for the jam.

Press 2 cups of the mixture into the bottom of the pan.

Spread jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.

Bake 35-40 minutes and allow to cool on a wire rack before cutting.

**NOTE: I usually make a double batch and use a 9 X 13 pan since these tend to go quickly***


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Fantasy Fudge

6 C sugar
1 1/2 C margarine or butter
1 1/3 C evaporated milk
2 tsp vanilla extract
24 oz semi-sweet chocolate chips
13 oz of marshmallow creme (aka Fluff)
2 C chopped nuts (optional)

Combine sugar, margarine & milk in a heavy 5 quart pan. Bring to a full rolling boil, stirring constantly.

Boil for 5 minutes over medium heat (or until a candy thermometer reads 234) stirring constantly to prevent scorching.

Remove from heat and stir in the vanilla and chocolate chips - beating until the chips are all melted.

Add the marshmallow creme and nuts until well blended. Pour into two greased 9" X 13" pans. Cool at room temperature before cutting into pieces. Yields about six pounds.