As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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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.
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.
*Substitute 3/4 cup your favorite flavor preserves.
Dietary Fiber: <1g
I made these yesterday, and they were awesome! I used cherry jam -- yes, the expensive Made-in-France kind with the checkerboard lid -- it was fabulous -- and because my family are chocoholics, I sprinkled chocolate chips on half the pan (over the jam, before the streusel) -- cherry+chocolate is a luscious combo and sure enough, folks said these were the best bar cookies EVER. Yes, I also used a larger pan -- I like chewy shortbread consistency... and note: I think they may even be better the next day! I am going to do more experimenting with this recipe. What will happen, I wonder, if I substitute 8 oz. of cream cheese for 8 oz. of butter? I was also thinking about: Almond paste... Thanks, Land O' Lakes
These are amazing. I've made them for several years and made a mistake tonight and used 2 1/2 cups of flour but it made it easier for the crumb topping on top. I also am trying the 13x9 pan as suggested by another reviewer.
My ingredients made dough rather than crumbs although I followed the recipe exactly. What happened? It was delicious although not as delicious as the crumb bars that a friend made.
My family absolutely loves this recipe. It is one of my "go to recipes" when asked to bring something. I decided to add frozen berries to experient and it came out superb. My jam was more like jelly and not like a preserve so I needed some texture. Quality preserves with chunky fruit seem to work the best for me. Enjoy, and this does freeze beautifully to make ahead. It's also great warmed up with vanilla ice cream!
I have been making this recipe for way longer than I care to admit. Absolutely a no fail go to recipe. I have yet to find a filling that did not go well with the base. I make mine in a 9 x 11 pan and the amounts are just right, there is too much base for the 8 x 8 . Our favorite is using blueberries in the middle. I use @3-4 cups of fresh berries(we like a generous filling) a scant 1/2 cup sugar, a tablespoon of lemon juice and 2 tbsp flour..blen the dry ingredients, coat the blueberries in the dry mix thenspoon into the pan, us the lemon juice to mix with the remaining coating mixture, stir till syrupy pour over berries then top as called for. I do quite a bit of baking for my clients and this is the most requested
The more I make this recipe the more I think I get a better and crisper result doing it in a food processor. I start by processing the nuts, if they're whole they will need to be chopped fine but not too fine, a little crunch adds texture. Then I add the rest of the ingredients together. I process everything except the egg. Then I crack the egg into a juice glass, muddle it with a fork till it was well mixed, then added it with the food processor running. Just enough of a mix to be still crumbly. I put aside my two cups of mix and press the rest of the mix into the bottom of a greased 10 inch pan, the 8 inch gives a thick base. So if you want that go ahead, but, I've been using a 10inch pan for years with success. Last week I used apricot jam for my filling, a 12oz jar of jam goes best in a 10inch pan. Look at the ingredients in your jam, use one without corn syrup. I use a French jam, the one with the red checkered top. I love the versatility of this recipe, it always gets raves at after church coffee hour and I love the fact that it is so easy.
My mother and I have made this recipe since 1981!!! It is a winner and a beloved recipe by family and company. Always love to try new recipes and incorporate new recipes into the mix every single week, but this is a favorite standby. Best things about it (1) QUICK (2) RELIABLE RECIPE (3) GORGEOUS PRESENTATION (4) TRAVELS WELL. Favorite substitutions include either black cherry jam or apricot preserves....Thank you Land O'Lakes for this recipe!! I still treasure the recipe book (although falling apart) and have warm memories of all the recipes I tried with my mom all those years ago....
LIke some other reviewer, I also thought there was too much dough for one 8x8" or 9x9" pan, so I used *two* (2) 8x8" pans, appropriately prepped, but I used parchment paper instead of foil. I also used home-made fig chunky fig preserves.My crumb mixture came out like dough; probably because I used dark brown sugar, dropped the sugar by 1/4 cup, upped the flour by 1/4 cup and used a duck egg (duck eggs are larger than chicken eggs). I lightly filled two cups with dough (I kind of placed chunks in the cup and tapped on the counter to get them to settle) for the topping. When I put the topping on the preserves I just tore off little pieces and dropped them evenly all over the dough then baked.The cookies came out just fine and were delicious, PLUS I got twice as many cookies. As I like shortbread style cookies that have some crisp to them I cooked the cookies 40 minutes a 350 F and then at 325 F for 10 minutes, then turned the oven off and let the cookies rest in the oven for another 10-15 minutes. I kept a VERY close eye on them. As a result the cookies were the texture I like, were lightly browned on top and all around the edges and bottom. I cut them in to narrow strips. Next time I will cook in a 9x13 pan and cut into long, narrow diamonds.These things were DELICIOUS! A good base for just about any jam you would like to use, but I am glad to have used the fig jam as I needed to use it up.
I made this an I think the dough was way to much on the bottom. I used one can of rasberry fruit fill I could have used 1 1/2 or maybe even two. But it was good and will make it thinnernext ime.
easy and wonderful delicious
Today I doubled the recipe, it made one 9x13 inches pan and one 9x9 inches pan with plenty of mix to go around for the two pans and for the topping.(I put my 4 cups of mix aside for the topping). In addition to doing all of my prep except adding the beaten egg in a food processor, I turned the mix into a bowl and added the beaten eggs with a wooden spoon. Easy to do and a great result, the crumble for the topping was perfect. I love the versatility of this recipe.
It seems like the dough part is WAY too much for an 8 inch pan. I only used about half of the reserved dough on top or the raspberry layer would have been lost.
Easy and wonderful! Wonder what Kate put in her recipe. Was that the reason why it was horrible? People who don't know enough about baking to modify a recipe should probably leave well enough alone!
So easy and so yummy! Next time I have to double the recipe. They were gone within minutes! Thanks for sharing!
"Easy, no-fail recipe. Rich and buttery is perfect with any tangy fruit preserves.
This recipe is great at Christmas time, substituting mincemeat for the preserves. Toasted walnuts can stand up to the mincemeat filling. One of my favourites on the Christmas Cookie platter.
I have posted before, I love this recipe though I use almonds. Since I have made it so many times I have experimented a little with the method. This recipe is great in a food processor. I put in everything but the egg. Process till it resembles coarse crumbs then with the processor running add the egg,beaten . Don't over process, mixture should still be crumbly. I reserve the two cups of crumbs and refrigerate them for 30 minutes. This gives the reserved crumbs time to harden a little. I use a pastry blender to get the crumbs to a finer texture when I sprinkle them over the jam. I love making these bars with apricot jam but, as everyone says, almost any jam is good, just make sure the jam is not too runny. .
Fantastic - nothing else need be said except use whatever flavor jam you like best. Love these.
I have made these many times, with raspberry and with strawberry, and they're always a great hit! I'll be making them tonight, as well, for my boss' birthday tomorrow, and am trying to decide if I want to try a different flavor jam this time. :)
I made these this morning, they were very good. I added 1/4 tea of almond extract to dough, it went well with raspberry jelly. Next time I'll increase jelly to 1 1/2 cups :-)
I made this recepie for the 1st time today. It was amazingly easy. I used a low sugar jam that has a very true raspberry flavor . On top of the jam I put halved fresh raspberry. I tried a very lite drizzle of glaze on top of the cooked product as I wanted a sweeter crumb on top. With or without my tweeks, this is a keeper!!!!
Excellent. They were the first to go on the cookie tray. Easy recipe to follow. Anyone can do it.
I assume with 50 5-star rating reviews on this recipe that my #51 probably isn't necessary; however, I would like to rave not only about the recipe but about Land-O-Lakes. I found this recipe in a LOL cookbook that I had bought many many years ago. That cookbook was one of very few where I can actually say that I made dozens of the recipes because so many cookbooks that I've had over the years may have 5-6 things that I would even consider. Land-O-Lakes (company, website, cookbooks, recipes) are ALL amazing!!!
I have made this recipe several times and it always comes out amazing, the only change I make is I use ground almonds instead of chopped pecans. Even when I think the crumble isn't "crumbly" enough before putting it in the oven it always comes out looking and tasting wonderful. I do recommend using land o lakes or a quality butter because with so few ingredients it will make a difference.
really should specify "salted" butter; i only have unsalted and forgot to add 1/4 tsp salt.this recipe is more like a shortbread with a raspberry filling.
Does anyone have a similar recipe using fresh raspberries? Or can I substitute fresh fruit for the preserves! Any suggestions?
Love this recipe, I tasted it at a graduation party and after asking the person who made it for the recipe, I made it myself. It is very easy, lasts several days after making and all who have tried it in my circle of family and friends loved it as well.
I've made this recipe at least 3 times and it was always a hit. I would suggest however, reserving more than 2 cups of crumb mixture for the top as there seems to be too much for the bottom crust.
I have made these bars many times as part of my Christmas repetoire with seedless rasberry jam & other jam/preserve flavors. Just recently, I made them for a co-worker's birthday using lemon curd .... they were AMAZING! I think they came out better than the usual lemon bar recipes out there. For the person who thought the crumb topping wasn't crumbly -- I reserved about 1 cup of the butter /flour /sugar /nut mixture BEFORE I added the egg (the recipe instructions don't specify to do it that way, but it worked out fine)
First time I tried this recipe it was a hit. Its simple, easy and quick. Looks just like the professional bakery's. You can't go wrong.
Easy and delicious. My co-workers raved about them. I used a whole jar of raspberry preserves. (10 0z)
Outstanding bars-they will be eaten up in no time-may want to double the recipe. Good tip from Michelle about spooning the topping on as it isn't crumbly but more doughy. But it is entertaining to read a bad review from someone who thinks that adding "crap" will make it work. Too bad because others may read her review and think it's the norm.
This recipe is wonderful! I haven't made it in years and I forgot how good it is. My husband had never had them and was "mad" at me for "holding out on him". I used homemade strawberry jam, but I agree that a fruit that is more tart would probably be better because these bars are VERY sweet. For the person who was so angry about it being doughy rather than crumbly, there is a very easy solution to your "problem". Just use a small spoon to scoop bits of the dough onto the top of the preserves. That's what I do and it turns out perfectly.
this recipe is absolutely HORRIBLE!!!!!!!!!!!!!!!!!! I have made raspberry bars many times before and they always turn out perfect!! I made this recipe and the "crumbles" came out into a dough!!! didnt matter what or how much extra crap i added. it never crumbled. A waste of money & time. I will NEVER use this recipe again!!! So mad!
It's not Christmas without these!! Excellent.
Awesome treat! My son always requests them.
I've made these bars more times than I can count and they are a hit everytime. They are delicious!!
I used a strawberry filling. A buttery, scrumptious bar with a strawberry filling and a sprinkling of cinnamon sugar, when put in the oven and dusted with powdered sugar results in becoming....A delicious strawberry bar!
I have made this recipe not once, but twice. I had made it with a strawberry filling, but omitting the pecans. It was good, as the other reviewers said. However, I thought that it would have been a parking lot better if it was made with care. Very simple, though, and delicious. I found absolutely no flaw in it.
I followed the recipe exactly and used the square pan. There needs to be a giant WARNING on the recipe-I've eaten about half the pan myself. These have now earned a spot not only on my home cookie platters but will debut in the small bakery I run. Thank you!!
I found this recipe!! Had this raspberry bar at a party and the baker would not give up the recipe. Land o Lakes saved the day....now I can make them anytime I want. I will share this recipe with friends. :)
Super easy super yummy
Excellent! Made with blackberry jam in a 9x13 pan, reserving only 1 cup of crumb mixture for topping. Also added some extra chopped pecans on top because I prepared the crumb mixture in the food processor and the pecans ended up “disappearing” (too finely chopped), so I wouldn’t use the food processor again, or at least would add the chopped pecans to the crumb mixture by hand, at the end. Baked until lightly browned, as recipe specifies, which in my oven was about 35 minutes.
I made this recipe using a larger pan and Grapefruit Marmalade. The bars are thinner but oh so flavorable. This is for those who like a more tart fruit. I have also used Apricot jam.
I make this recipe all the time for co-workers and for bake sales at work. It is a big hit with everyone however, last week I used sour cherry preserve instead of raspberry and it was a huge sucess! (I've been using my Landolakes cookbook since I moved back to Ireland from Oklahoma over twenty years ago. I love it)
Just what I was looking for... Delicious. Though I think they'd be better in a bigger pan (and make more) :)
These bars were simple to make. I love the fact that there were only a few ingredients. They turned out beautiful exactly as pictured; however, I prefer more of a tart fruit & will consider trying it with a homemade fresh tart raspberry type of sauce or jam or even with some other tart fruit.
I have been making these for years - yummy and super good! I sprinkle with a bit of powdered sugar before serving ... perfect with a hot cup of tea!
Wonderful! I made these at Christmas and my family agreed, they are our new favorite! They are very buttery--yumm! They remind me a little of a pecan shortbread cookie, being buttery, soft and chewy, with a little pecan crunch, and a sweet raspberry filling. Just a delightful cookie! Try them!
I've made this recipe for years. Saw it originally in a booklet from Land O Lakes. It is a family favorite, easy to do and absolutely delicious. I get family requests, well really demands, for this one all the time! Try it, you won't regret making these.
These bars have been a family tradition every holiday season. They're rich and buttery; the crisp, crunchy topping is amazing! I don't like a lot of ooey, gooey fruiting fillings, and this recipe has just the right proprotions - enough fruitiness to make the raspberry flavor stand out, with the buttery goodness of a cookie. I would highly recommend this recipe to anyone!
I always make this dessert for fancy occasions. They are delicious and easy to make yet fancy. They never last long wherever I take them.
easy and easy lol very good
my children and i made this except with some huckleberry jam we had gotten in a specialty store...absolutly delicious!
My family enjoyed this quick and easy to make bars. We love raspberry flavor, and these were a very good dessert.
I loved this recipe. Rich and crispy, but personally don't like pecans. Will try again taking out pecans and decreasing butter.
These are the best! Easy to make, crunchy yet moist. I reduced the amount of jam and think you could easily use 1/2 cup or slightly less and still taste plenty of raspberry.
Served this delight twice. Very easy to prepare and it got raves from my dinner guests. Also great topped with some good quality vanilla ice cream.
This is awesome to take to family gatherings. I have been making this for several years. It is a favorite of my family!
This is the same recipe as streusel topped raspberry bars. It is easy and delicious. A professional pastry chef I know asked me for the recipe. I use different jams for the filling, depending on what I have. Apricot preserves are good, too.
I added a few swirls of cream cheese frosting to the top after they cooled.
I doubled the recipe and baked them in a 10 x 15 pan. I used a mixture of seedless raspberry jam and peach preserves. I usually make a similar jam bar with oatmeal and this was a nice change - a little more... elegant for the Christmas party tray.
Super easy, super good. We used homemade peach jam because that is what we had on hand. They were great.
I made these for my husband and his coworkers they all loved them I will make them again
I thought this was very good. My mother used to make a similar thing in the microwave when I was a kid, but I don't know how to convert her recipe from her oven from the 70s! to either a modern microwave or regular oven, so I tried this one instead. I used 1 1/4 cups of flour and 1 cup of oatmeal since hers was an oatmeal bar that I was trying to recreate. I too added coconut to the crumble and it was very nice. I also added some lemon zest to it. Instead of jam, I had fresh raspberries and blueberries, so I pureed and seeded the raspberries and added some lemon juice, cornstarch and sugar and thickened it slightly on the stove and put that on top of the dough in the pan. Then I put the whole blueberries on that, and then the leftover crumbs on the top. It was yummy! And pretty too!
I made this recipe with blueberry preserves and it was great.
this recipe is awesome, i made this with apricot jam, and everybody loved them, this recipe is a keeper
I have been baking Old World Raspberry Bars since I first found them in a Land O Lakes specialty Christmas Cookie book about ten years ago. They always get raves and a request for the recipe. My variation is to use almonds in place of pecans and I have used apricot jam in place of raspberry jam, both are really good.
I have made this recipe twice going on the 3rd time, and I think its a simple recipe. I can get enough of it!!!!!!
I used half white sugar and half brown sugar in this recipe and added 1/2 to 1 teaspoon vanilla extract to the crumb mixture along with 1/3 cup finely chopped coconut. I used apricot preserves and the bars were awesome. I will make these often. They're delicious!
I've made these bars several times and they never seem to last. My family loves these little bars so much that when we get together it's always my job to bring them.
This has become my new favorite raspberry bar. Extremely easy, fast and abundant in flavor with a perfect texture. You can't go wrong with this one. In one batch I added 1 1/2 tsps. coconut extract and about 1/2 cup shredded coconut to the crust/crumble for a nice variation. I think I'll try apricot and almond next time!
These are the best! A huge crowd pleaser - I make these all the time for meetings, gifts, or just because. Easy to make and delicious.
When I first saw this recipe I thought it looked yummy. I was not disappointed-it was even better than I thought it would be. I tried mine with strawberry jam. It's so fast and easy to prepare. The family and friends I shared it with loved it too.
I made this for two parties and they were a huge hit at both! I suggest adding fresh (or frozen) raspberries to the jam to make it a little better. :)
These were easy to prepare and delicious. I've made them with peach preserves and my husband called them *peach pie in a bar". I've also made them with low sugar preserves with great success. They have become a family favorite.
We had these bars at a catered company function. People fought over the last bars! We got the recipe from the caterer and this has been a favorite staple recipe ever since. I have used apricot and fig jam as well. Turns out great every time!
This was a simple and easy recipe and great as a breakfast treat or light desert with coffee. Everyone raved about it. I found cooking it a little under the time stated was better. Have made this recipe twice. Also bought seedless raspberry preserve - that was great!
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Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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