Ingredients
Crust:
1 1/3 cups flour
2 sticks unsalted butter
1 1/3 cups oatmeal
1/3 cup brown sugar
Pinch salt
Ganache Layer:
12oz pkg chocolate chips
¾ cup heavy cream
Raspberry Layer:
2 12 oz pkg frozen raspberries
1/2 cup sugar
2 Tablespoons Cornstarch
Preparation
Crust: Process all ingredients in food processor til similar to a cornmeal texture. Reserve 1 cup for topping. Press remaining into 9 x 13 pan. Bake at 325 for 10 minutes. Cool. Ganache: Heat cream but do not boil. Process chocolate in processor to small pieces, pour in hot cream and pulse til smooth. Spread over cool crust. Raspberry Layer: Heat 2 packages of berries wi sugar til syrupy. Sieve out seeds or not depending on your preference. Heat rasp/sugar mixture with cornstarch to boil. Cook 2 minutes. Cool slightly and spread over chocolate layer. Bake 22-25 minutes at 325. Cool. Cut into 1" squares more or less.
