While I will forever be a chocolate dessert person, these delicious raspberry bars give all my cookies and cookie bar preferences a run for their money.
Another staple on our cookie plates, or in the freezer to pop out if guests arrived unexpectedly, these raspberry bars are made in four easy steps. Mix, spread, top, crumble. They are buttery, with pecans (or walnuts!) and coconut adding a little texture, and the perfect amount of raspberry jam in-between.
In case you haven’t noticed, with five kids running around, our family was all about easy, crowd pleasing desserts. And this one nails that. Why take extra steps when you don’t need ’em for something to be life chantingly delicious?
My husband will eat the entire pan, if left alone with it. And I imagine you might too if you give them a try!
Raspberry Bar Ingredients
- 4 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 cup finely pecans or walnuts
- 2/3 cup shredded coconut
- 2 cups granulated sugar
- 1 1/2 cups butter, melted
- 2 eggs, whipped
- 2 tsp vanilla
- 1 cup raspberry jam
How To Make Raspberry Bars
- Beat flour, salt, nuts, coconut, sugar, butter, eggs and vanilla in a large bowl until combined.
- Spread half the mixture into the bottom of a greased 9×13 pan.
- Spread a thin, even layer of raspberry jam on top. You can use more or less than recommended, depending on personal preference.
- Crumble remaining mixture on top of jam.
- Bake for 30 minutes at 350 degrees, until the top is a light golden brown. If using a glass or ceramic pan, add 3-5 minutes to the bake time. Let cool completely before cutting.
Storing Raspberry Bars
Raspberry bars can be stored in an air tight container at room temperature for 3-5 days, even up to one week. They can also be stored in the fridge if you prefer them chilled.
Can I freeze raspberry bars?
Yes! You can freeze baked, cooled and cut raspberry bars in a freezer safe container. Remove and pop in the microwave for about 20-30 seconds and enjoy!
Raspberry Bars
Equipment
- 13×9 metal pan (see notes for alternatives)
Ingredients
- 4 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 cup finely chopped pecans OR walnuts
- 2/3 cup shredded coconut
- 1 1/2 cups granulated sugar
- 1 1/2 cups (three sticks) butter
- 2 eggs whipped
- 2 tsp vanilla
- 1 cup raspberry jam more if desired!
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 pan.
- Beat flour, salt, nuts, coconut, sugar, butter, eggs and vanilla in a large bowl until combined.
- Press half the mixture into the bottom of the pan.
- Spread raspberry jam on top in a thin, even layer.
- Crumble remaining dough mixture on top of jam.
- Bake for 30 minutes, until the top is a light golden brown. If using a glass or ceramic pan, add 3-5 minutes to your bake time. Let cool completely before cutting into squares.
Notes
- This recipe would be great with other flavors of jam, if you prefer another flavor, give it a try!
- You can add more or less jam depending on personal preference! We typically use close to a whole small (11oz) jar of jam.
- If using a glass or ceramic pan, add 3-5 minutes to your bake time as the center of the bars will bake slower in this type of pan.
- Don’t need 24 bars? Cut this recipe in half and bake in a 9×9 pan for the same amount of time!
Laura D. says
Absolutely delicious!!! To me, the flavor is reminiscent of Mexican wedding cookies with an added raspberry flavor. *drool* These are definitely going to be a staple in our house from now on!!!