Remember those Caramel Snickers 7 Layer Bars I made for dessert at my grandparent’s house? This is the fruity dessert I made to balance out all the chocolatey goodness in those bars! Now as you know, I am not a big fan of fruity desserts. I didn’t really make these bars for myself, I made them more because I thought they added a nice balance. Little did I know I would fall in love!
So that night for dessert, I had Raspberry Streusel Bars in my belly!!
I think it definitely helped that there was not fresh fruit in the recipe. It was only raspberry jam! I love jams and have absolutely no problem with those, it’s the baked fresh fruit that I don’t like. There was supposed to be fresh raspberries in these bars, but I completely forgot and put the streusel on too soon. So instead I ate those raspberries fresh, the way they were meant to be enjoyed!
Another reason I fell in love with the recipe is because of the delicious crust! You just can’t go wrong with butter, sugar and flour!! It was nothing fancy, but man it was perfect! I also loved the crunchy streusel on top. I love picking off the little pieces! And you want to know the best thing about these bars? You can make so many different flavors!! I seriously cannot wait to try different jams and spreads in the bars! Maybe some blackberry, apricot, peach, cherry, or whatever else I can find in the fruit spread aisle!! Which is a wonderful aisle! You really should spend more time there!
Everyone had wonderful things to say about these bars! My older sister especially loved them! Everyone ate them for dessert after grilling at my grandparent’s house, and there were zero bars left!! Another successful recipe I would say! Because I only got to enjoy the one bar, I will definitely need to make these again soon! When I make them again though, I will be trying a new spread! I’m leaning toward peach or blackberry, but we’ll wait and see what happens! I am also playing around with the idea of swirling or striping two flavors together!! I am going to have so much fun with this base recipe!!
So my advice to you is to run to your nearest grocery store, spend lots of time in the fruit spread aisle examining each and every flavor, looking for the perfect spread for YOU! Chose wisely! Maybe grab a few flavors because you know you’ll want to experiment! After choosing, run home as fast as you can and start baking these bars! They’ll be ready before you know it!
Raspberry Streusel Bars
yield: 12-16 BARS
prep time: 20 MINUTES
total time: 3 HOURS, 30 MINUTES
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 3/4 cup raspberry preserves
- 12-16 fresh raspberries
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60g) unsalted butter, cold and cubed
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Remove the crust from the oven, and turn the oven up to 350°F (177°C).
- Spread preserves over warm crust. Dot the preserves with raspberries on top.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla glaze, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
- Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.