Raspberry Filled Walnut Shortbread Bars Recipes

RASPBERRY SHORTBREAD BARS

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.

RASPBERRY WALNUT BARS

Steps:

• Mix together the flour and sugar and cut in the butter with two forks until crumbly. Press into a greased 8-inch square pan lined with parchment paper. Bake at 350 for 20 - 25 minutes. The edges should be light brown.
• Remove from the oven and spread the jam over the hot crust.
• In a bowl, beat the eggs, brown sugar, and vanilla until smooth. Mix in the flour and baking soda until combined. Add in the walnuts. Spoon over the jam.
• Bake for 17 - 20 minutes until golden and set. Cool completely.
• Cut into 2-inch squares and sprinkle with powdered sugar.

RASPBERRY/WALNUT SHORTBREAD BARS

Steps:

• Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
• Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
• Remove from oven and spread the raspberry jam over top.
• Beat eggs, sugar and vanilla until well blended.
• Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
• Return to oven and bake another 25-30 minutes or until top is set.
• Cool in pan, cut into bars.

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.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY WALNUT SHORTBREAD BARS

Steps:

• 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
• Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
• 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
• 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
• 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
• 5. Cool Completely and cut into bars.
• The cooking time will vary as oven do so watch until the top turns golden brown.