Raspberry Filled Walnut Shortbread Bars Recipes
RASPBERRY-FILLED WALNUT SHORTBREAD BARS
A sweet raspberry filling is sandwiched between a crispy crust and a crunchy brown sugar topping in these satisfying snack bars, submitted by field editor Pat Habiger of Spearville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 222 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 79mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY/WALNUT SHORTBREAD BARS
Make and share this Raspberry/Walnut Shortbread Bars recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
- Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
- Remove from oven and spread the raspberry jam over top.
- Beat eggs, sugar and vanilla until well blended.
- Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
- Return to oven and bake another 25-30 minutes or until top is set.
- Cool in pan, cut into bars.
Nutrition Facts : Calories 145.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 27.8, Sodium 55.2, Carbohydrate 17.9, Fiber 0.6, Sugar 10.9, Protein 2.1
RASPBERRY WALNUT SHORTBREAD BARS
This is a great bar cookie. I have been making this since I was in high school (can you say that 70's show) and it always comes out great. I know my mom gave me the recipe but I have no idea where it came from. To be honest it probably came from the newspaper she was always clipping recipes. You are gonna love these & the nice thing is you can change the flavor by changing the jam, we also use apricot.
Provided by Carb Lover
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
- Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
- 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
- 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
- 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
- 5. Cool Completely and cut into bars.
- The cooking time will vary as oven do so watch until the top turns golden brown.
Nutrition Facts : Calories 388.9, Fat 20, SaturatedFat 7.7, Cholesterol 74.1, Sodium 130.1, Carbohydrate 48.4, Fiber 1.6, Sugar 28.1, Protein 5.6
RASPBERRY WALNUT BARS
Many of my treasured recipes have come from a group of moms I used to meet with for tea and coffee when our children were small. I adapted this recipe from a friend who made it with strawberry jam. I use raspberry jam and fresh berries from my big raspberry patch.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 bars.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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