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Raspberry Bars



  • 1/2 cup butter, unsalted melted
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 cup flour (125 g) all-purpose


  • 3/4 cup raspberry preserves (or blueberry, apricot, etc.)
  • 15 fresh raspberries (about 1/2 pint)


  • 1/2 cup old-fashioned oats
  • 1/3 cup light or dark brown sugar
  • 1/2 tsp lemon juice powder or 1 tsp. lemon zest optional
  • 1/4 cup flour all purpose
  • 4 T cold butter or 2T butter and 2T plan Greek yogurt


  • Preheat oven to 300 degrees. Spray a 7x11, 8x8 or 9x9 pan with cooking spray. Add a parchment sling to the pan. The sides should hang over by an inch or two.
  • In a great big bowl: mix all of the crust ingredients together. Press those down into the pan. Spread with a offset metal spatula or a regular spatula. If the dough sticks a lot, spray the spatula with cooking spray to keep it from sticking. Bake 15 minutes.
  • While that bakes, make the topping. In the same great big bowl, add the oats, brown sugar, lemon powder or zest (optional) and flour. Mix together! Then, cut up the cold butter into small chunks and add those to the oat mix. It should be crumbly throughout.
  • After removing bar crust, turn the oven up to 350.
  • Spread out the preserves with the offset spatula. Sprinkle fresh raspberries throughout. Sprinkle the topping on top.
  • Bake another 30-40 minutes. The edges will bubble and the topping will be light golden brown.
  • Cool for about 30 minutes. Then, cover and put into the fridge for 2 hours or more. Now you can lift the bars out of the pan using the sling, cut and eat!


Recipe adapted slightly from Sally's Baking Addiction