Cran Raspberry Streusel Bars Recipes

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RASPBERRY STREUSEL BARS



Raspberry Streusel Bars image

Fruit jam that you probably have on hand makes the tasty filling in this easy-to-make layered bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 25

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon almond extract
1 egg
1/2 cup seedless raspberry jam

Steps:

  • Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
  • In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.
  • Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 0 g

RASPBERRY STREUSEL BARS



Raspberry Streusel Bars image

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

1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spoon & leveled)
3/4 cup (240g) raspberry preserves*
12-16 fresh raspberries*
1/2 cup (40g) old-fashioned oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, cold and cubed
optional (but encouraged!): vanilla icing for topping

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 STREUSEL BARS



Raspberry Streusel Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 4 dozen

Number Of Ingredients 11

3 cups flour
2 cups powdered sugar
1 cup finely chopped, blanched hazelnuts
1/4 teaspoon salt
1 pound unsalted butter, cold and cubed
2 (12 ounce) jars raspberry jam
20 ounces flour
20 ounces unsalted butter
16 ounces sugar
4 ounces white chocolate
4 ounces semisweet chocolate

Steps:

  • Preheat oven to 350 degrees.
  • Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
  • Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
  • Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 bars

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

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.

KETO CRANBERRY STREUSEL BARS



Keto Cranberry Streusel Bars image

Low-carb bars with a good balance of sweet-tart for breakfast, dessert, or a snack. The kids will love them too!

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 12

cooking spray
2 cups almond flour
⅓ cup low-calorie natural sweetener (such as Swerve®), or more to taste
6 tablespoons butter, melted
1 teaspoon almond extract
2 cups fresh cranberries
⅓ cup low-calorie natural sweetener (such as Swerve®), or more to taste
¼ cup orange juice
1 teaspoon grated orange zest
¼ teaspoon arrowroot powder
⅓ cup chopped pecans
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
  • Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
  • Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
  • Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
  • Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
  • Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 14 g, Cholesterol 11.4 mg, Fat 13.9 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 31 mg, Sugar 1.5 g

CHOCOLATE CRAN-RASPBERRY CHEESECAKE BARS



Chocolate Cran-Raspberry Cheesecake Bars image

Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 14

1-3/4 cups sugar, divided
3 tablespoons cornstarch
3 cups fresh or frozen cranberries, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup cranberry juice
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, melted
3 tablespoons baking cocoa
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3/4 cup egg substitute
3/4 cup semisweet chocolate chips, melted
1-1/2 teaspoons vanilla extract
Additional melted semisweet chocolate and fresh raspberries, optional

Steps:

  • In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly., Meanwhile, in a large bowl, combine the wafer crumbs, butter and cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Pour berry mixture over crust., In another bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top., Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired.

Nutrition Facts : Calories 283 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 150mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY STREUSEL PIE



Cranberry Streusel Pie image

A delightfully tart cranberry pie with a yummy walnut streusel topping.

Provided by Nils

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 pound fresh cranberries
¾ cup white sugar
¼ cup all-purpose flour
½ cup packed brown sugar
½ cup walnuts
¼ cup all-purpose flour
1 teaspoon shortening
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
  • Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
  • Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g

CRAN-RASPBERRY BUTTER BARS



Cran-Raspberry Butter Bars image

This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".

Provided by Muffin Goddess

Categories     Bar Cookie

Time 1h

Yield 1 8inch square pan

Number Of Ingredients 11

1/2 cup toasted sliced blanched almond
2 tablespoons confectioners' sugar
10 tablespoons butter, softened
2 tablespoons sugar
1 cup all-purpose flour
4 egg yolks
1 tablespoon sugar
1/2 cup raspberry-cranberry frozen juice concentrate (thawed, if frozen)
1/4 cup butter
1 dash salt
10 drops red food coloring (optional)

Steps:

  • Preheat oven to 325°F.
  • CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
  • Cream butter in small mixer bowl.
  • Add sugar; mix until light and fluffy.
  • Stir in nut mixture and flour.
  • Pat dough evenly into greased 8-inch square pan; prick with fork.
  • Bake 30-35 minutes, or until edges are light brown and top is still pale.
  • TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
  • Stir in juice concentrate, butter and salt.
  • Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
  • When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
  • Stir in food coloring if using, and spread mixture over baked crust.
  • Return to oven and bake for 5 minutes.
  • Remove from oven and cool completely in pan on a wire rack.
  • Cut into bars or diamonds to serve.

Nutrition Facts : Calories 3510.8, Fat 215.4, SaturatedFat 111, Cholesterol 1182.5, Sodium 1368.2, Carbohydrate 371.7, Fiber 11.7, Sugar 227.8, Protein 40.4

RASPBERRY STREUSEL BARS



Raspberry Streusel Bars image

Published in Cooks Illustrated May 2008. 'Sandy,' 'crumbly,' and 'bland' shouldn't be words used to describe a raspberry bar. 'Tender', 'fruity,' and 'crunchy' -- that's more like it.

Provided by Marz7215

Categories     Dessert

Time 50m

Yield 24 2 inch bars, 24 serving(s)

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
16 tablespoons unsalted butter, plus
2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed brown sugar
1/2 cup old fashioned oats
1/2 cup pecans, chopped fine
3/4 cup raspberry preserves
3/4 cup fresh raspberry
1 tablespoon lemon juice

Steps:

  • Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
  • In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.).
  • Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
  • While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
  • Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
  • Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.

Nutrition Facts : Calories 206, Fat 10.5, SaturatedFat 5.7, Cholesterol 22.9, Sodium 54.1, Carbohydrate 26.6, Fiber 1.1, Sugar 12.9, Protein 2

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From thatskinnychickcanbake.com


LEMON RASPBERRY CRUMB BARS - DESSERT NOW DINNER LATER
2021-09-17 In a separate bowl, mix together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Spread onto the bottom layer of the crumb mixture. Toss raspberries with the flour and granulated sugar. Mash lightly with a fork, keeping some fruit intact, and dollop berries into the lemon filling. Crumble the remaining crust mixture over ...
From dessertnowdinnerlater.com


CRANBERRY STREUSEL BARS RECIPE BY THE DAILY COOKIE COOKBOOK
2012-12-19 Directions. Preheat the oven to 350 degrees and place a rack in the center. Line an 8-inch metal baking pan with nonstick foil. In a large mixing bowl, thoroughly stir together the flour, oats, brown sugar, baking soda, and salt. Pour the butter over the flour mixture and stir with a wooden spoon until moist and crumbly.
From thedailymeal.com


RASPBERRY WHITE CHOCOLATE STREUSEL BARS {WHOLE WHEAT}
2019-04-30 Preheat oven to 375. Spray a 9×9 inch baking dish with non-stick cooking spray. In a large bowl, whisk together flour, oats, sugars, baking powder, and salt. Cut in softened butter until mixture resembles coarse crumbs. Stir in milk. Press half of the mixture into the bottom of prepared baking dish.
From a-kitchen-addiction.com


CRANBERRY CREAM CHEESE STREUSEL BARS - THE SUBURBAN SOAPBOX
Instructions. Preheat oven to 350 degrees. In a large bowl of an electric mixer, beat together the butter and flour until crumbly and combined thoroughly. Transfer the mixture to an ungreased 13x9 inch baking dish and pat the crust firmly and evenly into the dish using your hands.
From thesuburbansoapbox.com


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