Chewy Raspberry Streusel Bars Recipes

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

CHEWY RED RASPBERRY BARS

Steps:

• HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350°F.
• Combine oats, flour brown sugar, baking powder and salt in large bowl.
• Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8" square pan). Bake 10 minutes.
• Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
• Sprinkle with 1/2 cup white chocolate chips.
• Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.
• Sprinkle over fruit mixture, pressing lightly into fruit.
• Bake 30 to 35 minutes or until golden brown.
• Cool completely on wire rack.
• Cut into squares and serve.

CHEWY RASPBERRY STREUSEL BARS

Steps:

• 1. In large mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, flour, sugar, margarine and corn syrup. Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.2. Bake at 350°F about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture. Return to oven and bake 20 minutes longer. Cool completely in pan on wire rack before cutting into 3 x 1 1/2-inch bars. FOOD PROCESSOR METHOD: Place all ingredients except raspberry filling in food processor bowl. Using metal blade, process about 30 seconds or until mixture is crumbly and cereal is crushed into crumbs. Remove 1 cup of mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Continue according to step 2 above.

RASPBERRY STREUSEL BARS

Steps:

• Heat oven to 350 degrees. Combine all crumb-mixture ingredients in a large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture into a greased 8-inch square baking pan.
• Spread preserves to within 1/2 inch of edge. Crumble reserved mixture over preserves.
• Bake for 40 to 50 minutes, or until lightly browned. Cool completely; cut into bars.