Razz Ma Tazz Bars
Indulge in the sweet-tart perfection of Razz Ma Tazz Bars, a delightful combination of buttery shortbread, vibrant raspberry preserves, and a golden oat-cinnamon streusel topping. These bars are the ultimate dessert for fruit lovers, offering a perfect balance of textures—from the tender, crumbly base to the irresistible crunchy topping. With just 15 minutes of prep time, this recipe is as simple as it is satisfying, making it ideal for bake sales, picnics, or an elevated afternoon treat. Plus, the burst of raspberry flavor paired with the cozy hint of cinnamon ensures every bite feels like a hug in dessert form. Serve these baked goodies fresh or store them for later—they’re guaranteed to disappear fast! Perfect for anyone searching for easy dessert bars, raspberry recipes, or sweet treats with a homemade touch.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 300 grams raspberry preserves (seedless preferred)
- 75 grams rolled oats
- 50 grams light brown sugar
- 0.5 teaspoons ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes. Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed, until a crumbly dough forms.
Press two-thirds of the dough evenly into the prepared baking pan to form the base. Reserve the remaining one-third for the streusel topping.
Spread the raspberry preserves evenly over the shortbread crust, leaving a small border around the edges.
To the reserved dough, add the rolled oats, light brown sugar, and ground cinnamon. Mix with your hands or a fork until crumbly.
Sprinkle the streusel mixture evenly over the raspberry layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the raspberry filling is bubbly.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars from the pan.
Slice into 16 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 23.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 60 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.
