Raspberry Crumble Bars

Filling Ingredients

24-28oz frozen raspberries (2-3 bags)

3/4 cup granulated sugar

2 tablespoons flour

1 tablespoon cornstarch

Juice of one medium lemon

3 cups rolled oats

3 cups All-purpose flour

2 1/4 cups brown sugar (loosely packed)

1 teaspoon baking powder

1 1/2 cups melted salted butter

1/2 teaspoon salt

White melting wafers

Dark chocolate chips (ghost eyes)

Leave frozen raspberries on the counter for a hour to soften.
Preheat oven to 350 degrees and line a 9x13 with parchment paper. Place frozen raspberries in a colander in the sink. Run warm water over them for about a minute, then let the liquid drain out for about 45 minutes until thoroughly drained. ** I have found that fresh raspberries are even more juicy and they make it difficult for the bars to set up.
In a large bowl mix raspberries with sugar, flour, cornstarch, and lemon juice.
In a separate bowl, mix the oats, flour, sugar, baking powder, butter, and salt until it forms a crumble-like mixture. Press half the mixture into your prepared dish and bake for 10 minutes.
Remove from oven and spread the raspberry layer on top of the baked crumble base. Sprinkle with remaining crumble and bake for another 25-30 minutes.
Remove from oven and let cool on the counter for a hour then place in fridge for 1-2 hours until firm.
To make the ghosts melt white melting wafers at 30 second intervals until completely melted. Using an angled icing spatula, spread a thin layer of the white chocolate on parchment paper, swiping to one side so you get the “ghost shape”. Let sit for five minutes and they will dry almost instantly. To make the eyes I used melted dark chocolate and a toothpick.
Remove your raspberry bars from the fridge and slice and top with wafer ghosts. Store in refrigerator.