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Wednesday, April 6, 2016

Cooking Thursday

I made a new bar recipe last week for a family gathering.  They turned out really good - yummy tasting and so good!


Raspberry Streusel Bars
 Crust
1/2 cup  unsalted butter, melted
1/4 cup  granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup  all-purpose flour

Filling
3/4 cup raspberry preserves
12-16 fresh raspberries

Streusel
 1/2 cup  old-fashioned oats
1/3 cup  packed light or dark brown sugar
 1/4 teaspoon ground cinnamon
1/4 cup  all-purpose flour
1/4 cup unsalted butter, cold and cubed

Optional (but encouraged!): Vanilla glaze for topping:
1/2 cup  confectioners' sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons milk

Make the crust: 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,
Spread preserves over warm crust. Dot the preserves with raspberries on top. 
Make the streusel: 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. Drizzle the bars with vanilla glaze, if using. These raspberry bars can be enjoyed at room temperature or cold.
Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

16 comments:

Betsy Brock said...

yum...those would be good from breakfast, too!

Sally said...

Oh, yes! That looks so good. :)

Mildred said...

These sound so good, Mari. My niece, Brooke, and I love anything with raspberry!

Stephanie said...

I am a raspberry lover so these are right up my alley :) Thanks for sharing the tasty recipe! Hugs!

Jennifer Hays said...

They look fantastic! Thanks for sharing, Mari.

Anonymous said...

Just wanted to be sure as I want to give this raspberry bar recipe a try, it says 2-16 fresh raspberries, is that right or was it a typo and you meant 12-16? Thanks!

Mari said...

Yes - it's 12-16 raspberries. Thanks for catching that!

Arlene Grimm said...

I am not a raspberry lover...we do not have them much here in the Sunny South, so do you think you could switch it up with Peaches or would they be too juicy? I have to say that when we lived in Louavul, Ky, I became familiar with black raspberries and I liked those. Of course blackberries are plentiful here in the summer but I do not like them because of all the seeds. Can you tell I am a picky eater?? I do have a pan of your two timin Pasta in my freezer that will be dinner one night next week. I LOVE that.

Mari said...

Arlene - I think peaches would be too juicy, but I bet you could do it with peach jam, just add a little extra jam and skip the peaches. Or you could make it with blueberries or strawberries!

Heather said...

Those look fantastic! I might have to try them.

Carrie B. said...

Oh these look so yummy Mari! And perfect flavors for Spring. ;)
xoxo

Terri D said...

Oh my goodness, those look so good!!

Amy at love made my home said...

You always have such great recipes! xx

Anonymous said...

Thank you for the response, Mari, my kids love raspberry squares and I'm always open to a new way of making them. I will bake them Friday after I get home.

Cherdecor said...

Those look really good!

Jenny said...

Mercy. Stop. xoxo