Recipes for "raspberry bars"

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.

Spread jam over mixture.

Combine remaining mixture with oats and walnuts; sprinkle over jam layer.

Bake in preheated oven for 30 minutes.

Grease the bottom and sides of an 8-inch square pan with butter or nonstick baking spray. Line the bottom and two sides of the pan with a piece of parchment paper, leaving a slight overhang.

Simply Recipes / Mark Beahm

Zest 4 of the limes with a fine grater, reserving 1 teaspoon for the crust and 1 tablespoon for the filling.

Juice the limes to yield 2/3 cup and reserve for the filling. I like to use a citrus reamer to get as much juice from each lime as possible. I don’t notice the pulp in the baked bars, but you can strain the juice through a fine-mesh sieve if you prefer.

Simply Recipes / Mark Beahm

To a medium mixing bowl, add 1/3 cup sugar, 1 teaspoon of the zest, and 1/4 teaspoon salt. With the tips of your fingers, rub the lime zest into the sugar, infusing the sugar and dispersing the zest to avoid clumps of zest in the finished bars. Add 1 cup flour and whisk to combine.

Add the diced butter and use your fingertips to work the butter into the flour, squishing and flaking the butter into pea-size pieces. It should look like the dough for a crumble or streusel.

Press the dough in an even layer into the prepared pan.

Bake the crust until lightly browned around the edges, about 25 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the crust is baking, make the filling. To a large mixing bowl, add 1 1/4 cups sugar, 1 tablespoon zest, and 1/4 teaspoon salt. With the tips of your fingers, rub the lime zest into the sugar. Add 1/4 cup flour and whisk to combine. Add the eggs and whisk until fully combined and smooth.

Pour in the lime juice, whisking to combine. Finally, stir in the raspberry jam.

Let the filling sit while the crust finishes baking.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

When the crust is done baking, remove it to a wire rack. Stir the raspberry lime filling a few times, as it may have settled, then pour it over the hot crust.

Bake until set—the top of the bars may have browned in spots and the filling will not jiggle when the pan is gently shaken—about 30 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Let the bars cool in the pan on a wire rack to room temperature, about 1 hour. Refrigerate for at least 1 hour before serving.

Simply Recipes / Mark Beahm

Run a butter knife along the two edges without parchment paper to loosen the bars from the pan. Use the parchment paper overhang to carefully lift the bars out of the pan and onto a cutting board.

Cut the bars into squares. Coat the tops with a generous dusting of powdered sugar. Garnish each bar with a raspberry and a sprinkle of finely grated lime zest.

Store leftover bars in an airtight container in the fridge for up to 1 week. To stack them, add a piece of parchment paper between layers to prevent sticking.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.

Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.

Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'

Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.

Prep Raspberries: Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.

Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.

Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.

Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square cake pan with cooking spray.

Beat flour, sugar, butter, and egg in a large bowl with an electric mixer until mixture resembles coarse crumbs. Set aside 2 cups crumb mixture; firmly press remaining mixture into bottom of the prepared pan.

Spread jam over crumb mixture to within ½-inch from edges; sprinkle reserved 2 cups crumb mixture over top.

Bake in the preheated oven until light golden brown, 40 to 50 minutes. Cool completely before cutting into 25 squares.

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C).

Lightly butter the bottom and sides of a 12-by-17-inch (30 by 43 cm) rimmed baking sheet, then line with parchment, leaving an overhang on two opposite sides of the pan.

In a large bowl, use your hands or a fork to combine the flour, brown sugar, and salt. Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.

Using your hands, press the dough evenly over the bottom and up the sides of the baking sheet. You can decorate the edges by crimping them with a fork or leaving them rustic. Refrigerate for 15 minutes to set the crust.

Line the crust with parchment and fill with dried beans, rice, or pie weights. Bake for 12 to 15 minutes, until the crust is just set and lightly browned. Remove the parchment and weights and set the crust on the wire rack to cool completely before filling.

Reduce the oven temperature to 325°F (165°C). Carefully position the rack in the lower third of the oven.

In a small bowl, whisk together the flour, cornmeal, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Beat in the vanilla. Add the eggs one (50g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.

Reduce the speed to low and add the flour mixture in thirds, beating until just well blended. Slowly add the buttermilk, beating until thoroughly combined, scraping down the sides and bottom of the bowl as necessary.

Pour the filling into the prepared crust. Arrange the berries on top of the filling, then sprinkle with the sugar.

Bake for 40 to 45 minutes, until the filling is golden and puffed up at the edges and the center no longer looks wet but still wobbles slightly when jiggled; it will continue to set as it cools.

Let cool completely on a wire rack before cutting into bars.

The bars can be stored in an airtight container in the refrigerator for up to 1 week.

Did you love the recipe? Let us know with a rating and review!

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks. Gradually mix in the flour to form a dough. With lightly floured hands, press half of the dough into the bottom of the prepared pan. Spread evenly with raspberry jam. Flatten pieces of the remaining dough and place them over the raspberry layer to cover the top.

Bake for 30 minutes in the preheated oven, until lightly golden. Cool slightly before cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to hang over on all sides.

Combine 1 ½ cups flour, confectioners' sugar, and ¼ teaspoon salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Reserve ½ cup crumb mixture; set aside for topping. Press remaining crumb mixture firmly and evenly into bottom of the prepared pan.

Bake crust in the preheated oven for 10 minutes.

Meanwhile, combine white sugar, eggs, lemon zest, lemon juice, 2 tablespoons flour, baking powder, and remaining ¼ teaspoon salt in a large bowl.

Scatter raspberries evenly over crust; evenly pour lemon filling over raspberries, then randomly sprinkle reserved ½ cup crumb mixture over top.

Bake in the preheated oven until bars are set, 20 to 25 minutes. Cool bars completely in the pan, 30 to 45 minutes, then remove from the pan using the parchment overhang and cut into 9 bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.

Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.

Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.

While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.

Cut bars into 9 pieces and drizzle with raspberry sauce.

In a medium saucepan, over medium heat, bring the sugar, water, and raspberries to a boil (about 5 minutes). Adjust the heat to low and allow the berries to simmer and cook for 3 minutes, or until the berries fall apart and the sugar is dissolved.

Set a fine mesh sieve over a glass container. Pour the syrup through the sieve. To make a syrup with no small seeds or pulp, let it drain for about 5 minutes without pressing too much on the raspberries to avoid adding too much pulp.

Chill the syrup in the refrigerator for 1 hour or until cool.

In a large pitcher, combine 1 cup of the raspberry syrup and the lime juice. Fill the pitcher with ice and pour the seltzer over the top. Stir to combine. Serve the raspberry lime rickeys in glasses garnished with lime wedges or rounds.

You will have leftover raspberry syrup. Just place the rest back in the fridge for future use.