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.
yum...those would be good from breakfast, too!
ReplyDeleteOh, yes! That looks so good. :)
ReplyDeleteThese sound so good, Mari. My niece, Brooke, and I love anything with raspberry!
ReplyDeleteI am a raspberry lover so these are right up my alley :) Thanks for sharing the tasty recipe! Hugs!
ReplyDeleteThey look fantastic! Thanks for sharing, Mari.
ReplyDeleteJust 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!
ReplyDeleteYes - it's 12-16 raspberries. Thanks for catching that!
ReplyDeleteI 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.
ReplyDeleteArlene - 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!
ReplyDeleteThose look fantastic! I might have to try them.
ReplyDeleteOh these look so yummy Mari! And perfect flavors for Spring. ;)
ReplyDeletexoxo
Oh my goodness, those look so good!!
ReplyDeleteYou always have such great recipes! xx
ReplyDeleteThank 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.
ReplyDeleteThose look really good!
ReplyDeleteMercy. Stop. xoxo
ReplyDelete