CHEWY RASPBERRY ALMOND BARS
Looking for a dessert made with Gold Medal® flour? Then check out these great raspberry almond bars - a chewy treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
- In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
- Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
- Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 18 g, TransFat 0 g
RASPBERRY ALMOND BARS
A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 224 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 118mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY ALMOND JAM BARS
This is a childhood recipe from my aunt, a wonderful desert for showers can be cut into large squares of little squares
Provided by Pumpkie
Categories Bar Cookie
Time 45m
Yield 12 bars or more
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
- Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
- You can use any type of jam you prefer.
Nutrition Facts : Calories 391.5, Fat 17.4, SaturatedFat 7.3, Cholesterol 55.6, Sodium 103.5, Carbohydrate 54.5, Fiber 1.1, Sugar 26.6, Protein 4.4
ALMOND-RASPBERRY MERINGUE BARS
These chewy, delicious bars also have a touch of coconut.
Provided by Dinah
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
- To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
- Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
- In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g
SWEDISH RASPBERRY ALMOND BARS
When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter's 36 now, and I still make these wonderful cookies. - Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 165 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY ALMOND BARS
This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!
Provided by BestTeenChef
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
- Spread with raspberry jam.
- Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
- Divide batter in half. Colour half pink and half green.
- First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
- Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
- Frosting:.
- Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
- Let set and then cut into bars.
Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 4, Cholesterol 31.7, Sodium 104.7, Carbohydrate 21.5, Fiber 0.4, Sugar 14.6, Protein 1.4
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RASPBERRY ALMOND BARS - THE VIEW FROM GREAT ISLAND
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5/5 (3)Total Time 1 hrCategory DessertCalories 248 per serving
- Add the cold butter (cut in pieces) egg, and almond extract to the bowl. Pulse until the mixture becomes crumbly, then pulse/process until the dough just starts coming together, but it will still be crumbly.
- Put 2/3 of the dough in the bottom of the prepared pan. I like to scatter it all over the surface and then gently pat down with the back of a measureing cup, finishing with an offset spatula to smooth. Get it even, but don't compact it down super hard.
RASPBERRY-ALMOND BARS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Calories 149 per servingTotal Time 42 mins
- Preheat oven to 375ºF. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.
- Place almonds and sugar in a food processor and process until nuts are finely ground, about 20 seconds. Add flour, butter and almond extract and process until mixture is crumbly and begins to form small clumps, 15 to 20 seconds longer.
- Transfer 3 1/2 cups of almond mixture to baking pan and press into a compact, even layer. Spread jam lightly but evenly on top, taking care not to disturb almond layer. Press remaining almond mixture into loose, large crumbs and scatter evenly over jam. Sprinkle with sliced almonds.
- Bake until jam is bubbling and topping is golden, 25 to 30 minutes. Let cool completely on a wire rack. Grasping overhanging foil on either side of pan, lift pastry out of pan and place on a cutting board. Cut into 36 squares. Dust with confectioners' sugar before serving, if desired.
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- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking pan. In a standing mixer, beat the softened butter with the margarine until smooth. Add the flour and confectioners' sugar and beat on low speed until combined. Pat the dough evenly into the bottom of the pan and bake in the middle of the oven for about 30 minutes, or until golden. Let cool slightly, then spread with the jam. Leave the oven on.
- In a medium bowl, whisk the brown and granulated sugars with the melted butter, eggs and vanilla and almond extracts until smooth; fold in the almonds. Spread the topping over the jam in an even layer. Bake for about 25 minutes, or until set and golden. Let cool completely in the pan. Using a sharp knife, cut into 48 bars and serve.
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