This buttery shortbread is topped with raspberry jam mixed with fresh raspberries and then a little shortbread streusel sprinkled on top. They are divine.
Author: Lucy Brewer
2sticks unsalted butter
¼cuplight brown sugar
1teaspoonpure vanilla extract
2 ⅓cupsall-purpose flour
Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
Mix fresh raspberries into the jam, mashing them with a fork. Some lumps will remain. Spread raspberry jam mixture over warm crust.
Sprinkle remaining one-third of dough over the raspberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
Cool completely then gently lift the foil or parchment from the pan and cut into bars.
Tips for Raspberry Bars:
Spray and flour the pan, then line the pan with foil, overlapping the sides, and lightly spray the foil. This will allow you to simply lift the foil out of the pan after the raspberry bars have completely cooled.
The shortbread doesn't crumble like regular streusel so I roll pieces with my fingers to get it to drop.
These raspberry crumble bars can be made a day or two ahead of time.
You can freeze the raspberry bars before or after baking.
You can lightly sprinkle with confectioner's sugar if you want a tad more sweetness.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.