RASPBERRY STREUSEL BARS
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
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 SHORTBREAD BARS
Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!
Provided by www.shugarysweets.com
Categories Cookies
Time 48m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
- In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
- Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
- Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
- Spread raspberry preserves, gently, over the bottom layer of cookie.
- Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
- Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
- For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
- Store in air tight container in refrigerator or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 bar, Sodium 6 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DELICIOUS RASPBERRY OATMEAL COOKIE BARS
One of my favorite cookie bar recipes.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 9
Number Of Ingredients 7
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
OATMEAL RASPBERRY BAR COOKIES
I could NOT keep these on the plate once cut and served. Can't remember where I got the recipe but my "JOSHUA" loves these bars.
Provided by Shirl J 831
Categories Bar Cookie
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Butter a 8" sq pan and set aside.
- Mix all the ingredients together except the Jam.
- Press 2 cups of the mixture into the bottom of the prepared pan.
- Spread jam to within 1/4" of the edge.
- Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
- Bake 35 to 40 minutes and allow to cool on rack before cutting into 2x1-1/2" bars.
Nutrition Facts : Calories 123.4, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 63.7, Carbohydrate 19.7, Fiber 0.9, Sugar 9.3, Protein 1.7
RASPBERRY BAR COOKIES
I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor.
Provided by PianoCook
Categories Bar Cookie
Time 35m
Yield 24-30 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
- For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
- For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
Nutrition Facts : Calories 249.8, Fat 14.7, SaturatedFat 2.3, Sodium 139.4, Carbohydrate 28, Fiber 0.9, Sugar 13.5, Protein 2.4
RASPBERRY BAR COOKIES, BARB
A layered bar cookie with raspberry in the middle.
Provided by Megan Stewart
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Mix all but preserves from layer 1. Press into bottom of 9x13 sprayed with PAM. Spread preserves on top. Mix all for layer 2 together. Spread on top of the preserves. Bake at 275 degrees 25-30 min.
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