RASPBERRY BARS
This is a favorite finger food for Valentine's Day parties because it looks so festive. Here in snowy Maine, these bars are also fun to make on a "snow day" when our normal routine shifts to a vacation day.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.
Nutrition Facts : Calories 118 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 42mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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
RASPBERRY BARS
My Dad LOVES raspberry bars and this is his favorite recipe. It is very easy to make and very tasty.
Provided by Michelle S.
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Mix all dry ingredients.
- Cut in butter until crumbly.
- Place half of crumb mixture in a 13x9 pan.
- Bake 10 minutes, let cool.
- Return oven to 325°.
- Mix jam and lemon juice well.
- Spread carefully over cooled crumbs.
- Sprinkle jam with remaining crumb mixture.
- Gently push crumbs into jam.
- Bake 15-20 minutes or until light golden brown.
Nutrition Facts : Calories 220.7, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 112, Carbohydrate 35.1, Fiber 1.1, Sugar 19.8, Protein 2.3
EASY RASPBERRY BARS
Make and share this Easy Raspberry Bars recipe from Food.com.
Provided by aloha808
Categories Bar Cookie
Time 1h5m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Set oven to 350°.
- Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
- Beat on low speed for 2 minutes, or until mixture is crumbly.
- Reserve 1-1/2 cups of Crumb Mixture for topping.
- Press remaining crumb mixture in botom of 11" x 7" baking pan.
- Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
- Crumble the 1-1/2 cups of reserved mixture over the top.
- Bake for 45 minutes, or until lightly browned.
- Cool completely and cut into small bars.
Nutrition Facts : Calories 212.3, Fat 11.2, SaturatedFat 5.2, Cholesterol 28.1, Sodium 74.9, Carbohydrate 26.6, Fiber 0.8, Sugar 14.5, Protein 2.3
RASPBERRY CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
RASPBERRY CRUMBLE BARS
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.
EASY RASPBERRY CRUMBLE BARS
These delightfully simple raspberry crumble bars have just the right amount of crumbly, buttery texture to complement the raspberry jam filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
- In medium bowl, mix bar mix and flour. Add softened butter and egg; mix well. Press 2 1/2 cups of the mixture in bottom of pan. Spread raspberry jam on top to within 1/2 inch from sides of pan. Crumble remaining mixture evenly over top of jam layer.
- Bake 35 to 40 minutes or until golden brown. Cool completely, about 2 hours.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 16 g, TransFat 0 g
RASPBERRY CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
- Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
- Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 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 BARS
A flavorful and simple dessert! The moist, chewy crust--made with Bisquick® mix, oats and brown sugar--surrounds your favorite raspberry spreadable fruit, jam or preserves.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly.
- Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press gently into fruit.
- Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 145, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
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