Raspberry Streusel Bars Cookie Mix
Indulge in the perfect balance of buttery crumble and luscious fruit with these Raspberry Streusel Bars Cookie Mix—a treat that’s as easy to make as it is delicious to enjoy. Featuring a tender, golden crust layered with sweet-tart seedless raspberry jam and topped with a crispy oat-infused streusel, these bars are sure to be a hit. With just 20 minutes of prep and a humble list of pantry staples like brown sugar, rolled oats, and vanilla extract, you can whip up a dessert that feels effortlessly gourmet. Perfect for bake sales, cozy tea times, or as a crowd-pleasing dessert, these bars are best served dusted with powdered sugar for an added touch of elegance. Whether you're a seasoned baker or a novice, this recipe guarantees sweet success!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cup Unsalted butter, cold and cubed
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1.5 teaspoons Vanilla extract
- 1 large Egg
- 1 cup Seedless raspberry jam
- 0.75 cups Rolled oats
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Mix until evenly distributed.
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg and vanilla extract. Add this mixture to the crumb mixture and gently mix until it starts to clump together.
Reserve 1 cup of the crumb mixture for the streusel topping. Press the remaining crumb mixture into the bottom of the prepared baking pan to form an even crust.
Spread the raspberry jam evenly over the crust layer in the pan, leaving about 1/4-inch of space around the edges.
Mix the reserved 1 cup crumb mixture with the rolled oats. Sprinkle this mixture evenly over the raspberry jam layer to create the streusel topping.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the jam is bubbling slightly along the edges.
Remove the pan from the oven and allow the bars to cool completely on a wire rack before lifting them out using the parchment paper overhang.
Once cooled, cut into 16 squares or bars. Dust with powdered sugar if desired before serving.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.2 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 57 mg | 1% | |
*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.
