Fresh Raspberry Bars Recipes

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RASPBERRY PATCH CRUMB BARS



Raspberry Patch Crumb Bars image

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. -Leanna M. Thorne, Lakewood, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, lightly beaten, room temperature
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

FRESH RASPBERRY BARS



Fresh Raspberry Bars image

These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.

Provided by Dahn Boquist

Categories     Desserts

Time 55m

Number Of Ingredients 11

1-1/2 cups all purpose flour
1 cup old fashioned oats
1 cup light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, melted
4 cups fresh raspberries
1/2 cup sugar
4 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
  • Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
  • Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
  • Bake for 12 to 14 minutes until it is slightly puffy.
  • While the crust is baking, prepare the filling.
  • Place the raspberries in a mixing bowl.
  • Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
  • Spread the raspberry filling over the baked crust.
  • Sprinkle the remaining oatmeal crumble over the raspberries.
  • Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
  • Let the raspberry crumble bars cool completely before slicing.

Nutrition Facts : Calories 388 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GRANDMA'S RASPBERRY BARS



Grandma's Raspberry Bars image

Wonderful chewy Christmas cookie bars.

Provided by STACEY BILLER

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 9

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raspberry jam
1 ½ cups rolled oats
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
  • Spread jam over mixture.
  • Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g

FRESH RASPBERRY BARS



Fresh Raspberry Bars image

Make and share this Fresh Raspberry Bars recipe from Food.com.

Provided by tammarie

Categories     Dessert

Time 1h10m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
  • Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
  • Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
  • Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
  • Sprinkle evenly with raspberries.
  • With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
  • Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
  • Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
  • Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
  • Sprinkle very lightly with powdered sugar.

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.

RASPBERRY BARS WITH FRESH RASPBERRIES RECIPE - (4.6/5)



Raspberry Bars with Fresh Raspberries Recipe - (4.6/5) image

Provided by á-48098

Number Of Ingredients 11

3 cups all-purpose flour
1/2 cup rolled oats
1 1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Steps:

  • In a large bowl, combine the flour, oats, 1 cup sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-inch x 9-inch baking dish. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375°F for 35 to 45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

BLACK RASPBERRY BARS



Black Raspberry Bars image

Black raspberries are a rare treat. Their flavor is sweeter than raspberries and more intense than blackberries. Black raspberries and black raspberry preserves can be hard to find if you don't live in a region where they're common. These bars also taste divine with apricot jam or fruit preserves of your choice. -Penny Carey, Oxford, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/2 cups flaked coconut
2/3 cup chopped walnuts
1 jar (10 ounces) seedless black raspberry preserves

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour and baking powder; gradually beat into creamed mixture. Stir in coconut and walnuts., Reserve 3/4 cup dough for topping. Press remaining dough onto bottom of a greased 13x9-in. pan. Spread with preserves. Crumble reserved dough over top., Bake until golden brown, 35-40 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts :

EASY RASPBERRY BARS



Easy Raspberry Bars image

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

2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped walnuts
1 cup butter, softened
1 large egg
1 (10 ounce) jar raspberry preserves

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

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