Raspberry Walnut Bars Recipes

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OLD-WORLD RASPBERRY BARS



Old-World Raspberry Bars image

Raspberry bars combine tart flavors with a buttery base. It takes very little time and only a few ingredients to make these rich buttery raspberry-filled bars.

Provided by Land O'Lakes

Categories     Bar     Raspberry     Sweet     Baking     Fruit     Dessert

Yield 25 bars

Number Of Ingredients 8

Crumb Mixture
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
Filling
3/4 cup raspberry preserves *

Steps:

  • Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
  • Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
  • Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
  • Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.

Nutrition Facts : Calories 200 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber

RASPBERRY STREUSEL BARS



Raspberry Streusel Bars image

Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.

Provided by Sally

Categories     Bars

Time 3h20m

Number Of Ingredients 13

1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spoon & leveled)
3/4 cup (240g) raspberry preserves*
12-16 fresh raspberries*
1/2 cup (40g) old-fashioned oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, cold and cubed
optional (but encouraged!): vanilla icing for topping

Steps:

  • Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  • Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  • Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  • Spread preserves over warm crust. Dot the preserves with raspberries on top.
  • Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  • Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 bars

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY WALNUT BARS



Raspberry Walnut Bars image

These raspberry walnut cookie bars have a great shortbread crust with a crispy, walnut topping that sandwiches the sweet raspberry jam.

Provided by Karyn Granrud

Categories     Bars

Time 1h55m

Number Of Ingredients 10

1/2 cup raspberry jam
2 eggs
1/2 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
1/8 teaspoon baking soda
1 cup chopped walnuts
1 1/4 cup flour
1/2 cup sugar
1/2 cup butter

Steps:

  • Mix together the flour and sugar and cut in the butter with two forks until crumbly. Press into a greased 8-inch square pan lined with parchment paper. Bake at 350 for 20 - 25 minutes. The edges should be light brown.
  • Remove from the oven and spread the jam over the hot crust.
  • In a bowl, beat the eggs, brown sugar, and vanilla until smooth. Mix in the flour and baking soda until combined. Add in the walnuts. Spoon over the jam.
  • Bake for 17 - 20 minutes until golden and set. Cool completely.
  • Cut into 2-inch squares and sprinkle with powdered sugar.

Nutrition Facts : Calories 222 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 69 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GRANDMA'S RASPBERRY BARS



Grandma's Raspberry Bars image

Wonderful chewy Christmas cookie bars.

Provided by STACEY BILLER

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 9

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raspberry jam
1 ½ cups rolled oats
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
  • Spread jam over mixture.
  • Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g

RASPBERRY, WALNUT, & CHOCOLATE BARS



Raspberry, Walnut, & Chocolate Bars image

Make and share this Raspberry, Walnut, & Chocolate Bars recipe from Food.com.

Provided by Rita1652

Categories     Bar Cookie

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 10

1 3/4 cups flour, divided
3/4 cup butter, softened
1 1/3 cups firmly packed brown sugar, divided
1/2 cup raspberry preserves
2 eggs or 3 egg whites
1 teaspoon salt
1 teaspoon baking powder
1/2 cup walnuts, chopped
1/2 cup chocolate chips
powdered sugar, glaze (optional)

Steps:

  • MIX 1-1/2 cups of the flour, butter and 1/3 cup of the brown sugar with electric mixer at low speed; press mixture onto bottom of ungreased 13X9-inch baking pan.
  • BAKE at 350°F for 18 to 20 minutes or until lightly browned. Spread raspberry preserves over crust.
  • MIX remaining 1/4 cup flour, 1 cup brown sugar, egg product, baking powder and salt. Spread over raspberry layer; sprinkle with walnuts and chips.
  • BAKE at 350°F for 18 to 20 minutes or until golden brown. Cool. Drizzle with powdered sugar glaze. Cut into bars.

Nutrition Facts : Calories 184.2, Fat 8.5, SaturatedFat 4.4, Cholesterol 15.2, Sodium 178.8, Carbohydrate 26.2, Fiber 0.7, Sugar 17.2, Protein 2.1

RASPBERRY WALNUT BARS



RASPBERRY WALNUT BARS image

These are a Christmas tradition with my family. Rich and nutty, with real raspberry taste, perfect for special occaisions.

Provided by Susan Din

Categories     Other Desserts

Time 55m

Number Of Ingredients 12

CRUST
2 1/4 c flour
2/3 c sugar
1/2 tsp salt
1 1/2 stick unsalted butter
TOPPING
1 1/3 c seedless red raspberry jam/spread(polaners)
2 c walnuts-chopped
2/3 c light brown sugar
1/2 tsp baking soda
4 large eggs
2 tsp vanilla extract

Steps:

  • 1. TOAST WALNUTS: Preheat oven to 350. Place walnuts in a pie pan, or cake pan and toast in oven for 5-8 minutes until light golden.
  • 2. CRUST: Spray a 9x13 pan with non stick spray. Line baking dish with parchment paper for easy removal. Mix 2c flour and sugar in a bowl. Add cold butter and cut in with a pastry cutter until it resembles coarse crumbs. Press lightly into bottom of 9x15" pan. Bake for 20 minutes, until light golden around the edges. Remove and cool slightly. Using a rubber spatula, gently spread raspberry jam evenly over crust.
  • 3. Beat eggs, brown sugar, vanilla, and soda in a bowl. Stir in walnuts. Pour over raspberry layer. Return to oven and bake 25 minutes until set. When cool, using parchment paper remove from the pan and cut into small squares.

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY/WALNUT SHORTBREAD BARS



Raspberry/Walnut Shortbread Bars image

Make and share this Raspberry/Walnut Shortbread Bars recipe from Food.com.

Provided by William Hakala

Categories     Dessert

Time 1h20m

Yield 24 bars

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, cut into flour and sugar until mixture is like fine meal
1/3 cup raspberry jam
2 eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped Diamond walnuts

Steps:

  • Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
  • Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
  • Remove from oven and spread the raspberry jam over top.
  • Beat eggs, sugar and vanilla until well blended.
  • Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
  • Return to oven and bake another 25-30 minutes or until top is set.
  • Cool in pan, cut into bars.

Nutrition Facts : Calories 145.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 27.8, Sodium 55.2, Carbohydrate 17.9, Fiber 0.6, Sugar 10.9, Protein 2.1

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