Raspberry Bars

Craving a sweet and tart dessert that's both elegant and easy to make? These irresistible Raspberry Bars are your answer. Featuring a buttery, melt-in-your-mouth shortbread base, a vibrant layer of real raspberry jam, and a crunchy crumble topping, they're the perfect balance of textures and flavors. Whether you're a seasoned baker or just starting out, this recipe is a must-try. Get ready to impress everyone with these homemade delights!

Details

• Course: Dessert

• Cuisine: American

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Servings: 16 bars

Ingredients

Shortbread Base and Crumble Topping:

• 1 cup (226g) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 1/4 teaspoon salt

• 2 cups (240g) all-purpose flour

Raspberry Filling:

• 1 1/2 cups (450g) raspberry jam (use high quality for best flavor)

• 1 tablespoon cornstarch

• 1 teaspoon fresh lemon juice

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. Grease the pan lightly with butter or non-stick spray.

2. Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the salt and mix until combined. Gradually add the flour, mixing on low speed until the dough just comes together and is crumbly.

3. Press the Base: Reserve about 1 cup of the crumbly mixture for the topping. Transfer the remaining dough into the prepared baking pan. Using your fingers, firmly press the dough into an even layer on the bottom of the pan.

4. Bake the Base: Bake the shortbread base for 12-15 minutes, until it is just starting to set.

5. Prepare the Filling: While the base is baking, whisk together the raspberry jam, cornstarch, and lemon juice in a small bowl until smooth.

6. Assemble the Bars: Once the base is partially baked, remove it from the oven. Carefully spread the raspberry filling evenly over the warm base.

7. Add the Topping: Sprinkle the reserved 1 cup of crumbly dough over the raspberry filling, using your fingers to make sure the crumbs are somewhat clumpy.

8. Bake to Perfection: Return the pan to the oven and bake for another 25-30 minutes, or until the crumb topping is light golden brown and the raspberry filling is bubbly.

9. Cool and Slice: Remove from the oven and allow the bars to cool completely in the pan on a wire rack. This is crucial for clean slicing! Once cooled, use the parchment paper overhangs to lift the bars out of the pan. Place on a cutting board and cut into 16 squares.

Enjoy! Store these Raspberry Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are delightful on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream.