Fresh Raspberry Bars Recipes

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RASPBERRY STREUSEL BARS



Raspberry Streusel Bars image

Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.

Provided by Sally

Categories     Bars

Time 3h20m

Number Of Ingredients 13

1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spoon & leveled)
3/4 cup (240g) raspberry preserves*
12-16 fresh raspberries*
1/2 cup (40g) old-fashioned oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, cold and cubed
optional (but encouraged!): vanilla icing for topping

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.

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

These dessert squares with raspberries and oat crumble are sweet, tangy and totally delicious. Raspberries, oats, brown sugar, butter, flour and more

Provided by Steve Cylka

Categories     Dessert

Time 45m

Number Of Ingredients 9

2 cups flour
2 cups oats
1½ cups brown sugar
1 tsp baking powder
1 cup melted butter
2 pints (4 cups) fresh raspberries
1/2 cup white sugar
2 tbsp flour
2 tbsp lemon juice

Steps:

  • Preheat oven to 350F.
  • Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
  • Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
  • Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
  • Spread the raspberry mixture evenly across the crumble base.
  • Sprinkle the remaining crumble mixture evenly on top.
  • Place in the oven and bake for 30-40 minutes.
  • Cool on a wire rack and then cut into squares.

RASPBERRY PATCH CRUMB BARS



Raspberry Patch Crumb Bars image

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. -Leanna M. Thorne, Lakewood, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, lightly beaten, room temperature
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

FRESH RASPBERRY BARS



Fresh Raspberry Bars image

These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.

Provided by Dahn Boquist

Categories     Desserts

Time 55m

Number Of Ingredients 11

1-1/2 cups all purpose flour
1 cup old fashioned oats
1 cup light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, melted
4 cups fresh raspberries
1/2 cup sugar
4 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
  • Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
  • Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
  • Bake for 12 to 14 minutes until it is slightly puffy.
  • While the crust is baking, prepare the filling.
  • Place the raspberries in a mixing bowl.
  • Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
  • Spread the raspberry filling over the baked crust.
  • Sprinkle the remaining oatmeal crumble over the raspberries.
  • Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
  • Let the raspberry crumble bars cool completely before slicing.

Nutrition Facts : Calories 388 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GRANDMA'S RASPBERRY BARS



Grandma's Raspberry Bars image

Wonderful chewy Christmas cookie bars.

Provided by STACEY BILLER

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 9

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raspberry jam
1 ½ cups rolled oats
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
  • Spread jam over mixture.
  • Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g

DELICIOUS RASPBERRY OATMEAL COOKIE BARS



Delicious Raspberry Oatmeal Cookie Bars image

One of my favorite cookie bar recipes.

Provided by MARBALET

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 9

Number Of Ingredients 7

½ cup packed light brown sugar
1 cup all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup rolled oats
½ cup butter, softened
¾ cup seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
  • Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  • Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 47 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.6 g, Sodium 144.1 mg, Sugar 28.9 g

FRESH RASPBERRY BARS



Fresh Raspberry Bars image

Make and share this Fresh Raspberry Bars recipe from Food.com.

Provided by tammarie

Categories     Dessert

Time 1h10m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
  • Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
  • Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
  • Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
  • Sprinkle evenly with raspberries.
  • With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
  • Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
  • Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
  • Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
  • Sprinkle very lightly with powdered sugar.

FRESH RASPBERRY CHEESECAKE BARS



Fresh Raspberry Cheesecake Bars image

These are easy and delicious. The only drawback is having to use the oven in the middle of summer, but they're worth it.

Provided by Felix4067

Categories     Cheesecake

Time 35m

Yield 20 serving(s)

Number Of Ingredients 13

3 1/2 tablespoons butter, melted
1 cup brown sugar, packed
1 1/2 teaspoons vanilla extract, divided
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups fresh red raspberries
1/4 cup confectioners' sugar

Steps:

  • Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
  • Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
  • Combine flour and salt; add to butter mixture and stir until moist.
  • In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
  • Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
  • Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
  • Sprinkle with confectioners' sugar, let cool, and cut into bars.

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