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A Land O’Lakes Favorite – Old-World Raspberry Bars
Once in a while, along comes a recipe that is so good it becomes a favorite. Old-World Raspberry Bars is one of those recipes.  This recipe has been a part of the Land O’Lakes recipe files for over 30 years.  It is one of those “most requested” recipes that our Consumer Affairs respondents know immediately – even if the caller can’t remember the name.  All the caller has to do is start describing the bar and they know exactly what recipe to provide.  I made it recently for a friend who emailed me the very next day asking for the recipe. This is a typical response, once you try these delicious bars, you want more! 

Old-World Raspberry Bars is also a versatile recipe.  I have made them for many different occasions and at many different times of the year.  These bars make a great gift and, served with a dish of ice cream, they do a fine job as a dessert.  If raspberries aren’t your first choice, no problem, just substitute your preferred flavor of preserves.  If you prefer walnuts over pecans, that’s just fine, use them instead.  The bars are quick to mix up, only have 6 ingredients and freeze well.  So, have I convinced you to give them a try?

The first step is to make a crumb mixture that will become both the crust and the topping for the bars.  Heat the oven to 350°F.  Combine all the crumb mixture ingredients (flour, sugar, pecans, butter and egg) in a large bowl.  

Beat at low speed, scraping the bowl often, until the mixture resembles coarse crumbs.  It will not look like a dough, so don’t think you have done something wrong.  Here’s what the mixture will look like:

 

Remove 2 cups of the mixture and set aside.  This will be used for the topping.

 

Press the remaining crumbs on the bottom of a greased 8-inch square baking pan.  As you press, the crumbs will hold together and form the crust.

 

Spread the raspberry (or whatever flavor you choose) preserves to within ½-inch of the edge of the crust.  Don’t worry if they flow a little closer to the edge like mine did.

 

If you are wondering what the difference is between preserves and jam I did a little research to find out.  Preserves have the fruit left in medium to large chunks while jam is made from pureed fruit.  I decided that it really doesn’t matter which you use, especially with raspberries since they pretty much get smashed up in both.  Back to the recipe, take the 2 cups of mixture you reserved and crumble it over the preserves.  It works best to use your fingers to do the crumbling.  (Crumbling is kind of a funny word, but you know what I mean.)

 

Once the topping is crumbled over the preserves your bars should look like this and are ready to go into the oven:

 

Bake for 40 to 50 minutes or until the top crumbles are lightly browned.  As this was baking in the Test Kitchens everyone commented on the wonderful aroma.

 

Let cool completely and then cut into bars.  Here is a close-up of my bars.  Because it’s a close-up photo they look pretty large.  The bars are actually cut into fairly small squares (about 1 ½ x 1 ½ inches).  I love how these bars have layers.

 

So, are Old-World Raspberry Bars now one of your favorites?  Let me know by rating and reviewing the recipe.  I’d enjoy hearing about any variations you tried too, so please leave a comment.

Come back in a few days when Liz will be sharing a breakfast recipe perfect for overnight guests.

Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz® Blog.

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• Comments •

I substitute sliced almonds for the pecans and add 2 tsps almond extract to the dough and they turn out delicious!

Posted Apr 10 2014 by Vicky

Have used many tims, but have used almonds in dough and apricot jam and also walnuts with strawberry jams. No matter which way they are always good.

Posted May 15 2013 by Nancy
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Test Kitchen Comment
From:

Cindy

These are great ideas! Thanks for sharing!
Posted May 21, 2013

Hia! This looks fab!
What can you use instead of pecans?

Posted Jul 16 2012 by rimshah
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Test Kitchen Comment
From:

Cindy

You could use chopped almonds or walnuts.
Posted July 17, 2012

I am on sugar free foods, what can use instead of sugar if any thing, How much is equal to sugar

Posted Apr 16 2012 by Bill
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Test Kitchen Comment
From:

Cindy

My suggestion is for you to contact the American Dietetics Association or a dietician in your community for specific help about sweeteners.
Posted April 20, 2012

I have been away from this website . So glad to be back and cooking for the Christmas holiday. Always can count on LOL for great reciipes and ideas.

Posted Dec 10 2011 by Mary W.

I've been making these for years. Years ago, Land O Lakes sent me a batch of recipe cards in the mail with the Old World Raspberry Bars recipe printed on one side with a glossy color photo on the other side. I couldn't resist the photo and had to try the recipe. They became an instant family favorite. I make them every Thanksgiving and I end up with an empty pan within a matter of minutes!! They are so easy and impressive - even a novice baker can make a delicious batch of these! Thank you Land o Lakes for a fabulous recipe!!

Posted Sep 23 2011 by Ranjini Malhotra
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Test Kitchen Comment
From:

Cindy

Thanks so much for your comment! This has been a "go-to" recipe for me for a number of years too. It is a real favorite!
Posted September 23, 2011

Can I give it 10 stars? This recipe is so good that it's become a favorite of even people who don't like raspberries or pecans. One of my most requested recipes and I bake a lot.

Posted Jul 03 2011 by Daisy
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Test Kitchen Comment
From:

Becky

I’m so glad you like this recipe. It is definitely a favorite and one of our most requested too.
Posted July 13, 2011

How much of each ingredient do you put in the mixture????????
I really want to make this but I can't because i'm afraid I'll get the measurements wrong.

Posted May 20 2011 by Lydia
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Test Kitchen Comment
From:

Cindy

Lydia - This recipe is an excellent one! You will find the recipe if you click on the name of the recipe in the blog. The name is underlined and is a link to the actual recipe. Let me know if you cannot find it.
Posted May 21, 2011

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    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


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