Old-World Raspberry Bars

Raspberry Bars Recipe
754
75 Reviews
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.
15 min
Prep Time
1:25
Total Time
25 bars

Ingredients

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*
 
*Substitute 3/4 cup your favorite flavor preserves.

Directions

  1. Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
  2. 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.
  3. 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.
  4. Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.

Recipe Tips

- If using a dark or nonstick baking pan, reduce oven temperature to 325°F. Bake 45-55 minutes.

- Cover and store in pan up to 5 days or freeze up to 1 month.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 bar)

Calories
200
Cholesterol
30mg
Carbohydrates
26g
Protein
2g
Fat
11g
Sodium
80mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

Easy and delicious. I add 1 tsp vanilla to the batter and sprinkle course raw sugar over the top. Excellent recipe.

Rating

I've been buying packaged streusel bars for my husband and he loves them, but I knew I could make better homemade ones. Found this recipe and surprised him...I think he fell in love with me all over again. Delish, easy, pretty, and it seems any fruit filling would be great. I didn't use nuts as he's not crazy about them, but for myself I think the added nuts would be great. This will definitely be a go-to recipe from now on.

Rating

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

Rating

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.

Rating

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.

Rating

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!

Rating

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

Rating

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.

Rating

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....

Rating

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.

Rating

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.

Rating

easy and wonderful delicious

Rating

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.

Rating

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.

Rating

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!

Rating

So easy and so yummy! Next time I have to double the recipe. They were gone within minutes! Thanks for sharing!

Rating

"Easy, no-fail recipe. Rich and buttery is perfect with any tangy fruit preserves.

Rating

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.

Rating

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. .

Rating

Fantastic - nothing else need be said except use whatever flavor jam you like best. Love these.

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