Raspberry Nutter Butter Bars Recipes

RASPBERRY NUTTER BUTTER BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
• Make the crust: In a medium bowl, combine cookie crumbs, butter, brown sugar and salt. Spread mixture evenly over bottom of prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 10 to 12 minutes.
• Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
• Spread jam over top of baked crust. Sprinkle topping evenly over top of jam. Bake until topping is deep golden brown and jam is bubbling, 25 to 30 minutes. Transfer to rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 or 20 squares.

RASPBERRY CRUMBLE BARS

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.

GRANDMA'S RASPBERRY BARS

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.

RASPBERRY NUT BARS

Steps:

• In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.

CRAN-RASPBERRY BUTTER BARS

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.