Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Raspberry Bars

Scott Phillips

Yield: Yields about 48 bars.

The better the preserves you use, the better these bars will be. I like to use raspberry because it gives the bars lots of color as well as flavor, but you could use apricot preserves or even a bitter-orange marmalade.

Ingredients

  • 13 oz. (26 Tbs.) unsalted butter, room temperature
  • 1-2/3 cup granulated sugar
  • 2 eggs
  • 1 lb. (3-3/4 cups) all-purpose flour
  • 7-1/2 oz. (1-1/2 cups) chopped, toasted hazelnuts
  • 2 cups raspberry preserves

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 180
  • Fat Calories (kcal): 81
  • Fat (g): 9
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 10
  • Carbohydrates (g): 24
  • Fiber (g): 1
  • Protein (g): 2

Preparation

  • Heat the oven to 350°F. Butter a 9×13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.

    Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.

Reviews

Rate or Review

Reviews (6 reviews)

  • tiramissue | 04/29/2022

    I’ve been making this recipe as written for years and it is always delicious.
    I was so surprised to see the terrible review from Foodie2282 so I decided I should share my experience with this well loved recipe. It is buttery with just the right amount of sweetness with the jam. Try it!

  • Foodie2282 | 12/18/2021

    This a terrible recipe!! It doesn't matter what kind of jam you use, and I used a very expensive jar of jam. Please do not make this recipe. I followed it to the letter. For one thing, the cookies were overbaked at 45 minutes. I took them out and let them cool, and the results were horribly dry, tasteless, and disgusting, They went into the trash. At least $12 worth of ingredients totally wasted.

  • Rebecca9 | 09/24/2015

    I made this for my daughter to bring to school for club day. Its was a huge hit. I used a slightly smaller pan, sliced almonds which I toasted & chopped. This is a very forgiving recipe. So easy. It makes a large amount so excellent for when you need to feed a crowd. I will definitely make again.

Show More

Rate this Recipe

Write a Review

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.