Raspberry Streusel Bars
Indulge in the perfect balance of tart and sweet with these irresistible Raspberry Streusel Bars. Featuring a buttery, crumbly base topped with a layer of luscious raspberry jam, fresh raspberries, and a golden oat-infused streusel, these dessert bars are pure bliss in every bite. Quick and easy to prepare in just under an hour, this recipe is ideal for novice bakers and seasoned pros alike. Perfect for potlucks, picnics, or an afternoon treat, these bars are as versatile as they are delicious. Top with a light dusting of powdered sugar for an elegant finish, and serve them as a satisfying snack or alongside a scoop of vanilla ice cream for dessert. Packed with flavor and texture, these raspberry bars will quickly become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup unsalted butter, melted
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1.25 cups raspberry jam
- 1 cup fresh raspberries
- 0.5 cup rolled oats
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt. Mix well.
Add the melted butter and vanilla extract to the dry ingredients. Mix until a crumbly dough forms.
Take about 2/3 of the dough mixture and press it evenly into the bottom of the prepared baking pan to create the crust. Set the remaining dough aside for the topping.
Spread the raspberry jam evenly over the crust, leaving a small margin along the edges to prevent sticking.
Sprinkle the fresh raspberries evenly over the jam layer.
To the reserved dough, add the rolled oats and mix to create the streusel topping. Sprinkle this mixture over the raspberry layer, covering it evenly.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the edges are bubbling slightly.
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan.
Cut into 16 equal squares. Dust with powdered sugar if desired before serving.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 525.3 g | 191% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 468.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 552 mg | 12% | |
*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.
