RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
RASPBERRY-FIG BARS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Divide the dough in half and shape into two 2-by-6-inch rectangles. Wrap each rectangle in plastic wrap and refrigerate until firm, at least 1 hour.
- Meanwhile, make the filling: Combine the dried figs, jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the juice is syrupy, about 25 minutes. Let cool slightly, then transfer to a food processor and puree until smooth. Set aside to cool completely.
- Line a baking sheet with parchment paper. Lightly flour 1 piece of dough and roll it out between 2 sheets of parchment paper into a 4-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate until firm, about 30 minutes.
- Remove the top pieces of parchment and trim the edges of the dough rectangles. Spread the filling lengthwise down the center of each dough rectangle in a 2-inch-wide strip. Brush the long edges lightly with the beaten egg. Fold 1 long side of dough over the filling, then fold over the other long side; press gently to seal. Place both logs seam-side down on the prepared baking sheet, a few inches apart, and refrigerate until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Bake the cookie logs until golden brown, rotating the pan halfway through, about 20 minutes. Let cool 15 minutes on the pan. Transfer the logs to a cutting board; slice into 1-inch pieces and transfer to racks to cool completely.
GRANDMA'S RASPBERRY BARS
Wonderful chewy Christmas cookie bars.
Provided by STACEY BILLER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
- Spread jam over mixture.
- Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g
RASPBERRY BARS
This is a favorite finger food for Valentine's Day parties because it looks so festive. Here in snowy Maine, these bars are also fun to make on a "snow day" when our normal routine shifts to a vacation day.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.
Nutrition Facts : Calories 118 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 42mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
More about "raspberry breakfast bars recipe 465"
RASPBERRY BREAKFAST BAR | THE MODERN PROPER
From themodernproper.com
5/5 (3)Total Time 50 minsCuisine AmericanCalories 435 per serving
- Preheat oven to 350° F. Line an 8 inch square baking dish with parchment paper and grease with coconut oil. In a large bowl, combine all dry ingredients
- Pour coconut oil over the dry mixture and stir with a wooden spoon until all of the mixture is coated
- Mix well. Using your hands, press ⅔ of the oat mixture into the bottom of the prepared baking dish
RASPBERRY CRUMBLE BARS RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (75)Calories 366 per servingCategory Dessert
- Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
RASPBERRY BARS (WITH OATMEAL CRUMBLE TOPPING!)
From cookingclassy.com
5/5 (7)Category DessertCuisine AmericanCalories 225 per serving
- Preheat oven to 350 degrees F. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
- In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps.
RASPBERRY BREAKFAST BARS – SMITTEN KITCHEN
From smittenkitchen.com
Servings 12Total Time 1 hrEstimated Reading Time 7 mins
EASY RASPBERRY OATMEAL BARS (WITH VIDEO) - SUBURBAN …
From suburbansimplicity.com
OLD-WORLD RASPBERRY BARS RECIPE | LAND O’LAKES
From landolakes.com
RASPBERRY BAR RECIPES
From allrecipes.com
RASPBERRY SHORTBREAD CRUMBLE BARS RECIPE - SHUGARY …
From shugarysweets.com
HOMEMADE RASPBERRY BREAKFAST BARS - JESSICA GAVIN
From jessicagavin.com
BACK-TO-SCHOOL RASPBERRY GRANOLA BARS RECIPE - KAREN …
From foodandwine.com
ALMOND RASPBERRY BREAKFAST BARS - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
FRESH RASPBERRY BARS | PAULA DEEN
From pauladeen.com
RASPBERRY BREAKFAST BARS WITH WHOLE GRAIN | DRISCOLL'S
From driscolls.com
4.6/5 (7)Calories 229Servings 12Category Breakfast & Brunch
RASPBERRY & OAT BREAKFAST BARS | MYPROTEIN™
From myprotein.com
HEALTHY RASPBERRY STREUSEL BREAKFAST BARS (NUTRIENT-DENSE, HIGH …
From nurturedhomes.com
RASPBERRY MERINGUE BARS RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
RASPBERRY AND BLUEBERRY OATY BREAKFAST BARS - EASY CHEESY …
From easycheesyvegetarian.com
RASPBERRY BREAKFAST BARS | ONE AMAZING START TO THE MORNING
From startwiththebed.com
10 BEST FRESH RASPBERRIES FOR BREAKFAST RECIPES | YUMMLY
From yummly.com
You'll also love