Raspberry Bars Recipes

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RASPBERRY BARS



Raspberry Bars image

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

1/3 cup plus 1/2 cup sugar, divided
1-1/2 cups all-purpose flour
3/4 cup butter, cubed
2 large eggs, separated
1 cup raspberry jam
1 cup broken walnuts

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.

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

OLD-WORLD RASPBERRY BARS



Old-World Raspberry Bars image

Raspberry bars combine tart flavors with a buttery base. It takes very little time and only a few ingredients to make these rich buttery raspberry-filled bars.

Provided by Land O'Lakes

Categories     Bar     Raspberry     Sweet     Baking     Fruit     Dessert

Yield 25 bars

Number Of Ingredients 8

Crumb Mixture
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
Filling
3/4 cup raspberry preserves *

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



Raspberry Bars image

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

2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup raspberry jam
1 tablespoon lemon juice

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

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 CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves, recipe follows
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar

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 CRUMB BARS



Raspberry Crumb Bars image

Looking for a flavorful dessert? Then enjoy these crumb bars baked using oats, hazelnuts and raspberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 8

2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 cup finely chopped hazelnuts (filberts) or pecans
1/4 teaspoon baking soda
1 1/2 cups butter or margarine, melted
1 can (21 oz) raspberry pie filling
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
  • In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
  • Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
  • Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 9 g, TransFat 0 g

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.

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

RASPBERRY BARS



Raspberry Bars image

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

2 cups Original Bisquick™ mix
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup raspberry spreadable fruit, jam or preserves

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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