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 CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
DELICIOUS RASPBERRY OATMEAL COOKIE BARS
One of my favorite cookie bar recipes.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
- Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
- Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 47 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.6 g, Sodium 144.1 mg, Sugar 28.9 g
LEMON-RASPBERRY OATMEAL CRUMB BARS
These delicious, easy-to-make bars are sweet and tangy with an oatmeal crust and crumble. I prefer a thicker crust, using 3/4 of the oatmeal mixture for the crust and 1/4 for the crumbles. Feel free to make a thinner crust, using 1/2 of the oatmeal mixture for the crust and the other 1/2 for the crumble.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.
- Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.
- Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 62.1 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 143.9 mg, Sugar 41.9 g
RASPBERRY OATMEAL BARS
Easy flavorful Cookie recipe. Posted per request of a member who lost it and had fond memories of these cookies.
Provided by Steve P.
Categories Bar Cookie
Time 38m
Yield 4 dozen bars, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C).
- Grease a 13 x 9-inch baking pan; set aside.
- Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
- Measure half of crumb mixture (about 3 cups) into prepared baking pan.
- Press firmly to cover bottom.
- Combine preserves with water; stir until blended.
- Spread over crumb mixture in pan.
- Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
- Bake for 18 to 23 minutes or until top is very light brown.
- cool in pan on wire rack; cut into bars.
- Store in airtight container at room temperature.
Nutrition Facts : Calories 421.7, Fat 15.7, SaturatedFat 7, Cholesterol 26.3, Sodium 365.5, Carbohydrate 66.1, Fiber 2.5, Sugar 33.7, Protein 4.8
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- Preheat oven to 350 F. Line an 8×8 pan with foil. Make sure the foil extends over the edges for easier removal. Set aside.
- Make the crust: Mix melted butter, sugars and flour. It should come together and start forming a bowl. Press the mixture into prepared pan. Bake for 10 minutes. Set aside.
- Make the topping. Place oats, flour and brown sugar into a medium bowl. Cut the cold butter into the mixture using a fork, butter knife or pastry cutter. Keep on cutting the butter into the mixture until the mixture resembles medium sized crumbs.
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