Raspberry Treasure Dream Bars
Indulge in the perfect balance of buttery, fruity, and nutty goodness with these Raspberry Treasure Dream Bars! Featuring a rich shortbread crust layered with luscious raspberry preserves and topped with a crumbly oat and brown sugar streusel, these dessert bars are a true delight for any occasion. Optional chopped pecans or walnuts add an irresistible crunch, while the homemade flavor of simple ingredients like old-fashioned oats and pure raspberry jam make these bars an easy yet impressive treat. Ready in under an hour, they’re perfect for everything from after-school snacks to elegant tea parties. Whether enjoyed on their own or dressed up with a dollop of whipped cream, these raspberry bars are a must-try for lovers of sweet and tangy desserts!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
- 300 grams raspberry preserves
- 75 grams old-fashioned oats
- 75 grams light brown sugar
- 0.5 teaspoons baking powder
- 50 grams chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch (23x23 cm) square baking pan. Line the pan with parchment paper for easy removal later.
In a mixing bowl, cream together 170 grams of unsalted butter, 100 grams of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
Gradually add 250 grams of all-purpose flour and 0.5 teaspoons of salt into the creamed butter mixture. Stir until a crumbly dough forms.
Press two-thirds of the dough mixture evenly into the bottom of the prepared baking pan to create the crust. Reserve the remaining dough for the topping.
Spread 300 grams of raspberry preserves evenly over the shortbread crust, making sure to leave a small margin around the edges.
In a separate bowl, combine the reserved shortbread dough with 75 grams of old-fashioned oats, 75 grams of light brown sugar, 0.5 teaspoons of baking powder, and 50 grams of chopped nuts (if using). Mix until crumbly.
Sprinkle the oat mixture evenly over the raspberry layer, covering it completely.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
Remove from the oven and allow the bars to cool completely in the pan before slicing into 12 squares.
Serve as is or with a dollop of whipped cream for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 28.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 72 mg | 2% | |
*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.
