Bursting with fresh raspberries, these buttery, crumbly Raspberry Bars are sure to brighten anyone’s day!
These Raspberry Bars are a bright, buttery dessert that perfectly blends sweet and tangy flavors in every bite. A soft, golden crust doubles as a crumbly topping, sandwiching a layer of vibrant fresh raspberry filling that adds a burst of fruity goodness.
There is nothing quite so tasty as fresh fruit, especially when it’s in season. When it’s berry time, I make as many fruit treats as possible! For other tasty berry dishes, try my Classic Strawberry Shortcakes, Mini Berry Cobbler Skillets, and Berry Coconut Cheesecake Fools.
Table of Contents
Why We Love These Raspberry Bars
- The sweet and tart combo in raspberry bars is just perfect, making them so satisfying to enjoy.
- Kids absolutely love them, so they’re perfect for family get-togethers or just a special treat.
- They’re so easy to slice and share, making them a hit at parties and potlucks.
Recipe Ingredients
- Raspberry Jam: Intensifies the raspberry goodness with a smooth, sweet layer.
- Fresh Raspberries: Offer a burst of fresh, tart flavor to your dessert bars.
- Pecans: Add a nutty crunch to the topping, giving the bars an extra layer of texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Oat Variation: For the streusel topping, it’s best to use rolled oats or old-fashioned oats, as they provide the right texture—hearty and slightly chewy. Quick oats or steel-cut oats wouldn’t give the same result, affecting the overall consistency of the bars.
- Mix-Ins: Consider adding chopped nuts like almonds or pecans to the crust or streusel for extra crunch. White chocolate chips can be sprinkled over the raspberry layer for a sweet, creamy contrast. You can also mix shredded coconut into the batter for a tropical twist.
How to Make Raspberry Bars
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ baking pan with foil or parchment paper.
Step 2: In a medium mixing bowl, whisk together the flour, ⅓ cup granulated sugar, and salt. With a pastry blender, cut in 8 tablespoons of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping.
Step 3: Sprinkle half of the mixture into the prepared pan and press into an even layer. Bake the crust until the edges begin to brown, about 15-17 minutes. Remove and allow to cool for 10 minutes.
Step 4: Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl. Add the remaining 2 tablespoons of butter and mix until small clumps begin to form. Set aside.
Step 5: In a small bowl, using a rubber spatula, combine the jam, raspberries, sugar, cornstarch, vanilla, lemon juice, and zest.
Step 6: Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping. Place in the oven and bake until the filling is bubbling and the topping is golden brown, about 24 to 26 minutes, rotating the pan halfway through baking.
Step 7: Remove from the oven and let the bars cool completely in the pan on a wire rack for about 1 hour. Remove the bars from the pan using the foil, cut into squares, and serve.
Expert Tips
- Press the Crust Firmly: When pressing the crust into the pan, use the back of a measuring cup to ensure an even and compact layer. This prevents the crust from crumbling when you cut the bars.
- Chill Before Cutting: For cleaner cuts and a neater presentation, chill the bars in the refrigerator for 20-30 minutes before slicing.
FAQs
Absolutely! You can prepare raspberry bars 1-2 days ahead of time and keep them covered. They have a great shelf life, making them ideal for events or gatherings. The flavors remain delicious, and the texture holds up well, so they’ll still taste fresh and satisfying even after a couple of days.
Yes, you can use raspberry preserves instead of raspberry jam in this recipe. Raspberry preserves typically have a thicker, chunkier texture with pieces of fruit, which can add a more robust raspberry flavor to your bars. Just make sure to spread it evenly for consistent flavor throughout.
Storage Info
STORE the Raspberry Bars in an airtight container, such as Tupperware, at room temperature for up to 5 days. For a firmer texture, keep them in the fridge, which helps the crust hold together better.
To FREEZE, place them in the freezer, bake the bars, let them cool completely, and place them in an airtight container or bag. Store them in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, and enjoy!
More Fruit Dessert Recipes to Try
Raspberry Bars Recipe
Ingredients
- 1 1/4 cup all purpose flour
- 1/3 cup granulated sugar - + 1 tbsp
- 1/4 tsp salt
- 10 Tbsp unsalted butter - cubed and divided
- 1/3 cup old-fashioned rolled oats
- 4 Tbsp pecans - chopped
- 2 Tbsp light brown sugar
- 1 tsp cornstarch
- 1/4 cup raspberry jam
- 1 1/2 cup fresh raspberries - (12 oz.), washed
- 1/4 tsp vanilla extract
- 2 tsp lemon juice - fresh
- 1 tsp lemon zest
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ baking pan with foil or parchment paper.
- In a medium mixing bowl, whisk together the flour, ⅓ cup granulated sugar, and salt. With a pastry blender, cut in 8 tablespoons of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping.
- Sprinkle half of the mixture into the prepared pan and press into an even layer. Bake the crust until the edges begin to brown, about 15-17 minutes. Remove and allow to cool for 10 minutes.
- Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl. Add the remaining 2 tablespoons of butter and mix until small clumps begin to form. Set aside.
- In a small bowl, using a rubber spatula, combine the jam, raspberries, sugar, cornstarch, vanilla, lemon juice, and zest.
- Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping. Place in the oven and bake until the filling is bubbling and the topping is golden brown, about 24 to 26 minutes, rotating the pan halfway through baking.
- Remove from the oven and let the bars cool completely in the pan on a wire rack for about 1 hour. Remove the bars from the pan using the foil, cut into squares, and serve.
These raspberry bars were cozy and fruity, just what I wanted for dessert.
The recipe says 10 T butter which are used in step 2. Then in step 4 it calls for the remaining 2T of butter??? I really want to make these but I want to be sure about the procedure!
Hi Patti,
Thanks for this, the recipe has been updated. It is 8 T in step 2 and then the other 2 in step 4.
I just tried this recipe today, there absolutely delicious! I made some for a barbecue for tomorrow, so I can’t wait for everyone else to try them as well! I could smell the raspberries after I pulled the pan from the oven, so yummy will definitely make these again!
Mmmm that raspberry smell… I can imagine it right now! I’m so glad you enjoyed the recipe. Hope they were enjoyed at the BBQ as well!