raspberry streusel bars

Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.

Raspberry Streusel Bars

(115 grams) unsalted butter, melted

(50 grams) granulated sugar

vanilla extract

salt

(125 grams) all-purpose flour (spoon & leveled)

raspberry preserves*

12-16 fresh raspberries*

(40 grams) old-fashioned oats

(70 grams) packed light or dark brown sugar

cinnamon

(31 grams) all-purpose flour (spoon & leveled)

1/4 cup (60 grams) unsalted butter,

(but encouraged!): vanilla icing for topping

Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.

Make the crust

 Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.

Remove the crust from the oven, and turn the oven up to 350°F (177°C).

Spread preserves over warm crust. Dot the preserves with raspberries on top.

Make the streusel: 

Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

Made this today and it was absolutely delicious. I love your recipes as they always deliver. 

Thank you

This was a big hit with the family.  I used strawberry preserves because that is what I had in the pantry.   In addition, I did have to bake about 10 minutes longer than recipe calls for, however my oven is old.

My boyfriend is obsessed with raspberries so I had to make these bars! They are so delicious with plenty of raspberry flavor!!

This was so easy to make and absolutely delicious. The shortbread crust paired with the raspberries was delicious. The pan was almost gone after about 15 min. My family loved it. I didn't use the icing as I liked the tart flavor of the raspberries and didn't want it to be too sweet. I would definitely make this again.

All I can say is OMG.  These are perfect.   I say use the icing it just adds an extra layer of goodness.  Making a double batch to send my daughter at college tomorrow.  She is going to be so excited that I am using fresh raspberries from our bush.

You responded, thanks!! I'll report back.. I'm sure it'll be just as good as the other ones.

These were easy to make and soooo good! I don’t think I’m allowed at anymore friend or family functions without them! 

My only tip is to use a food processor To blend the streusel if you have one. Made things go much faster

I made these for my parents last week. They were absolutley delicious! I had to use strawberry preserves but I still added the fresh raspberries. I also baked a tad bit longer. These bars were perfect after a night in the fridge. Everyone is requesting them again! Thanks for the recipe

Yum! So good!  We made one with raspberry and one with peach. Perfect

So easy and so yummy!  I wanted some strawberry jam bars, so substituted strawberry jam and covered with thinly sliced strawberries.  I did bake them for about 10 extra minutes,  cooled at room temp, placed in refrigerator for about 20 minutes, then placed on cooling rack.  Sliced them slightly warm (no icing used, they are sweet enough).  Great with a cup of hot tea.  Thanks for this recipe, will definitely make again!

I usually like most of your recipes but this one was not one of my favorites.  It was just way too sweet.  I'm just wondering if there is a way to reduce the amount of sugar or something else you can add to balance out the flavor a bit more?

I made these twice last summer - huge  it!  Did you have a raspberry preserves recipe?  I see an asterisk by the raspberry preserves in the ingredients list but no note.  Thanks, will make again!

Wonderful recipe. I personally like it to be on the tart side so I added more fresh raspberries. It's delicious, my friend loved it, I'm going to stick with this one from now on! Thank you so so much for sharing!!

Has anyone ever accidentally forgotten to pre-bake the crust? I may have just done that... Curious if it will still turn out

Rating five stars because I am sure I must’ve done something wrong... 

I made a double batch of this and so doubled every ingredient. It’s currently baking in the oven and the streusel was way way too buttery and melted flat. Not at all crumbling like the pictures. Most of it was enveloped by the raspberry layer. Thing is I reread the recipe about 3 times and reviewed my doubling and I made it exactly letter for letter. Not sure why that is if not one else is having this issue?

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