Raspberry Bar Cookies
Soft, buttery, and bursting with jammy sweetness, these Raspberry Bar Cookies are the ultimate treat for berry lovers! Featuring a rich, crumbly crust made from a blend of rolled oats, brown sugar, and vanilla, these bars are layered with vibrant raspberry preserves and topped with a golden, streusel-like crumble. Perfect for dessert, snacks, or even breakfast on the go, this recipe comes together in just 45 minutes with simple pantry staples. Whether you’re catering to a crowd or indulging in a cozy solo treat, these irresistible raspberry bars are guaranteed to become a household favorite. Make them ahead of time, and enjoy their chewy, fruity perfection all week long!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar
- 2 teaspoons pure vanilla extract
- 260 grams all-purpose flour
- 120 grams old-fashioned rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 300 grams raspberry preserves (seedless or with seeds)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until the mixture resembles a soft, crumbly dough.
Press about two-thirds of the dough evenly into the prepared baking pan to create the crust. Use the back of a spoon or your hands to smooth it into an even layer.
Spread the raspberry preserves over the crust, leaving a small border around the edges to prevent leaking.
Crumble the remaining dough over the raspberry layer, gently pressing some of the larger crumbles together for texture.
Bake in the preheated oven for 28-32 minutes, or until the top is golden brown and the preserves are bubbling slightly.
Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the entire block out of the pan and onto a cutting surface.
Cut into 16 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
4803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 725.6 g | 264% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 430.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
