Raspberry bars with snow white chips and red raspberry preserves create a fairy tale of a bar.
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1 1/2 cups sugar
1 1/2 cups Land O Lakes® Butter softened
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
2 large Land O Lakes® Eggs
1 (18-ounce) jar red raspberry preserves
1 cup white baking chips
Heat oven to 350°F.
Combine sugar, butter, salt and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Beat at low speed, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.
Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake 30 minutes or until lightly browned.
Spread preserves over hot, partially baked bars. Sprinkle white baking chips over preserves. Sprinkle with reserved crumb mixture.
Continue baking 20-25 minutes or until topping is lightly browned. Cool completely. Cut into bars.
Explore reviews fromour online community
These were wonderful, but a little too much of the dough relative to all the good things on top. I made 3/4 of the dough recipe, still holding back the full one cup for the topping. These go on my Christmas gift trays every year.
I used a whole bag of white baking chips because 1 cup was just not enough for me.
I also added 1/4 cup of oats to the crumble topping.
Instead of using jarred preserves, I made my own with fresh raspberries. I added two containers of raspberries to a pot with 1 cup of sugar, 3/4 cup of water, 1 tsp salt, 2 tsp of vanilla extract and the juice of one lemon and simmered over medium heat until the berries broke down. I took some of the berry mixture and put in a small bowl and mixed with cornstarch and made a slurry and added back to the pan and repeated this process until it was to the consistency I desired. (Add more sugar if you want sweeter or less if you want more tart). Let cool.
These bars are absolutely delicious and so easy to make.