Raspberry Bars
Easy raspberry crumble bar recipe that's always a crowd pleaser!
Servings: 24 bars
Equipment
- 13x9 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 9x13 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 9x9 pan for the same amount of time!
Tried this recipe?Mention @studiodiy or tag #studiodiy!