Raspberry Nut Bars Recipes

Steps:

• In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
• Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

Steps:

• Preheat oven to 325°.
• Mix all dry ingredients.
• Cut in butter until crumbly.
• Place half of crumb mixture in a 13x9 pan.
• Bake 10 minutes, let cool.
• Return oven to 325°.
• Mix jam and lemon juice well.
• Spread carefully over cooled crumbs.
• Sprinkle jam with remaining crumb mixture.
• Gently push crumbs into jam.
• Bake 15-20 minutes or until light golden brown.

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.

Steps:

• Preheat oven to 350 degrees.
• Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
• Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
• Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl, beat butter until creamy.
• Beat in flour, sugar, and salt until well mixed.
• With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
• Melt over low heat until smooth.
• Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture.
• Sprinkle with remaining semi-sweet chocolate morsels.
• Continue baking for 25 to 30 minutes or until center is set.
• Cool completely on wire rack.

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.
• Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly - don't pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.
• Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.