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.
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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
3/4 cup raspberry preserves
*Substitute 3/4 cup your favorite flavor preserves.
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.
- 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.
Explore reviews fromour online community
By far the best and the easiest thing I make. My friends and family like it a little more crunchy and thinner, so I utilize regular cookie sheet 15 x 10.375. That way no extra lining or greasing required. I only add extra flour to the part I grate on top. Tried it with pralines, walnuts, almonds, and different jams and preserves. Any preserve is good, just make sure there are no pieces of fruit sticking out when you spread it because it burns easily and becomes very chewy.
Very good, but definitely requires more flour than called for. I used 2 1/2 cups, and ended up with a regular dough; to make it dry enough to crumble, I needed between 3 and 3 1/4 cups. (Also, as a note, I used a 9x11 pan, and it worked pretty well.)
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