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
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup raspberry preserves
12-16 fresh raspberries
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.