Chewy Chewy Raspberry Almond Bars Recipes

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CHEWY RASPBERRY ALMOND BARS



Chewy Raspberry Almond Bars image

Looking for a dessert made with Gold Medal® flour? Then check out these great raspberry almond bars - a chewy treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 9

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

Steps:

  • Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
  • In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
  • Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
  • Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 18 g, TransFat 0 g

CHEWY CHEWY RASPBERRY ALMOND BARS



Chewy Chewy Raspberry Almond Bars image

This is my 2nd Christmas Cookie Recipe. I love fresh fruit & to have it in a cookie.What could be better? Cake but we are talking about cookies lol. It just looks so good. I got this one from Betty Crookers.com 25 days of Christmas. I love to bake so I just wanted to share this good recipe. I mean it's Betty Crooker you knwo its...

Provided by Vanessa "Nikita" Milare

Categories     Cookies

Time 55m

Number Of Ingredients 9

1 1/2 c quick cooking oats
1 1/2 c all purpose flour
3/4 c brown sugar, lightly packed
1/2 tsp salt
3/4 c butter, cold
1 egg, beaten
3/4 c red raspberry jam, seedless
1 c raspberries, fresh
1/2 c almonds, sliced

Steps:

  • 1. First pre-heat the oven to 375F. Then spray a 9 inch square baking pan with baking spary & dust with flour.
  • 2. Then in a large bowl mix the oats brown sugar & salt. Then cut in the butter with a fork or pastry blender until mixture looks like little coarse crumbs. Then reserve 1 cupof mixture for the topping. Then to the remaining mixture beat in the egg until just moist.
  • 3. Next press down the dough firmly & evenly into the bottom of the baking pan. Use your fingers or the bottom of a measuring cup. Then spread the jam on top & arrange the fresh raspberries over the jam. Then stir the almonds into the reserved crumb mixture & sprinkle evenly over the top.
  • 4. Then bake for about 30 to 35 mins or until top is golden brown. Let cool completely on a cooling rack. Then cut into 4 rowsby 4 rows.

RASPBERRY ALMOND BARS



Raspberry Almond Bars image

These bars sound so good! I'm already thinking that I'll have to include these on my Christmas cookie trays! This recipe is from the 2002 Taste of Home Annual Recipes cookbook.

Provided by MarlaM

Categories     Bar Cookie

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
1 (10 -12 ounce) package vanilla chips or 1 (10 -12 ounce) package white chocolate chips, divided
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

Steps:

  • Heat oven to 325°F.
  • In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir).
  • In a small mixing bowl, beat eggs until foamy; gradually add sugar.
  • Stir in chip mixture and almond extract.
  • Combine flour and salt; add to egg mixture until justcombined.
  • Spread half of the batter into a greased 9-in. square baking pan.
  • Bake for 15-20 minutes or until golden brown.
  • In a small saucepan, over low heat, melt jam; spread over warm crust.
  • Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
  • Sprinkle with almonds.
  • Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 163.4, Fat 8.6, SaturatedFat 4.9, Cholesterol 29.4, Sodium 94.4, Carbohydrate 20, Fiber 0.3, Sugar 14.5, Protein 2

RASPBERRY ALMOND BARS



Raspberry Almond Bars image

This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!

Provided by BestTeenChef

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 13

1 pie dough
1/4 cup raspberry jam
1/2 cup butter or 1/2 cup margarine, softened
2/3 cup sugar
2 eggs
2/3 cup flour
1/4 teaspoon salt
red food coloring
green food coloring
2 tablespoons butter, softened
1 1/2-2 cups icing sugar
2 tablespoons cream or 2 tablespoons milk
1 teaspoon almond extract

Steps:

  • Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
  • Spread with raspberry jam.
  • Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
  • Divide batter in half. Colour half pink and half green.
  • First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
  • Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
  • Frosting:.
  • Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
  • Let set and then cut into bars.

Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 4, Cholesterol 31.7, Sodium 104.7, Carbohydrate 21.5, Fiber 0.4, Sugar 14.6, Protein 1.4

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