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.
OLD-WORLD RASPBERRY BARS
Steps:
- Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
- Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
- Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.
Nutrition Facts : Calories 200 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber
GRANDMA'S RASPBERRY BARS
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
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
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY SQUARES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
- Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
RASPBERRY SQUARES FOR JUNIOR CHEFS
These yummy squares are fun and easy to make. Kids will enjoy using their hands to mix the ingredients!
Provided by Liana
Categories Raspberry Cookies
Time 1h
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
- Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
- Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
- Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 78.4 g, Cholesterol 54.2 mg, Fat 25.2 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 13.4 g, Sodium 146.7 mg, Sugar 45.2 g
RASPBERRY SQUARES
I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.
Provided by momaphet
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
- In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
- Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
- Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
- Cool on wire rack then remove from pan using foil handles, cut into squares.
- NOTE:.
- After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.
RASPBERRY APPLESAUCE SQUARES
A sweet raspberry filling surrounded by oats makes a good snack for tea time.
Provided by Cheerios
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
- Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
- Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
- Bake in the preheated oven until topping is lightly browned, about 20 more minutes.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 37.1 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 59.1 mg, Sugar 22.8 g
RASPBERRY SQUARES
I found this recipe in the Company's Coming cookbooks series and I have made it many times. If you like raspberry jam, you will love these.
Provided by bert2421
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom Layer: Combine first 3 ingredients in bowl.
- Mix together well until crumbly.
- Press in a greased 9x9 inch pan.
- Filling: Spread jam over bottom layer.
- Top Layer: Beat eggs until frothy.
- Add sugar, coconut, vanilla and baking powder.
- Stir to combine well.
- Spread over jam layer.
- Bake in 350 oven for 30 minutes or until set and lightly browned.
- Cool and cut into 36 squares.
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