Raspberry Walnut Crumble Bars Recipes

RASPBERRY-FILLED WALNUT SHORTBREAD BARS

Steps:

• Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.

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.

RASPBERRY WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.

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.

WALNUT CRUMB BARS

Steps:

• Preheat oven to 350 degrees.
• Beat butter until creamy (hand or stand mixer).
• Mix in flour, sugar and salt until crumbly.
• With floured fingers, press 2 cups of the crumb mixture in bottom of a greased and floured 9x13 inch pan.
• Bake 10-12 minutes.
• Reserve remaining mixture.
• Melt 1 ½ cups chocolate chips and condensed sweetened milk over medium heat.
• Stir in vanilla.
• Spread mixture over hot crust.
• Stir walnuts and remaining ½ cup chocolate chips into reserved crumb mixture.
• Sprinkle crumb mixture over chocolate filling.
• Bake for 25-30 minutes or until center is set.
• Cool and cut into bars.
• Makes 24-36 bars depending on desired size.
• Store at room temperature.

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/WALNUT SHORTBREAD BARS

Steps:

• Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
• Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
• Remove from oven and spread the raspberry jam over top.
• Beat eggs, sugar and vanilla until well blended.
• Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
• Return to oven and bake another 25-30 minutes or until top is set.
• Cool in pan, cut into bars.