Raspberry Nutter Butter Bars Recipes
RASPBERRY BUTTER
Steps:
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.
BUTTERY BLACK RASPBERRY BARS
Provided by Food Network
Time 1h
Yield 32 bars
Number Of Ingredients 7
Steps:
- HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
- BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
- SPREAD half of batter evenly into prepared pan. Spread with jam. Top with remaining batter dropped by spoonfuls.
- BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
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- In a medium saucepan, combine raspberries, 1/2 cup sugar, the cornstarch and 1 tablespoon butter. Cook and stir over medium heat until thick and bubbly. Remove from heat. Cool.
- Preheat oven to 325. In a large bowl, beat the 1 3/4 cups butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1 1/2 cups sugar, scraping sides of bowl. Beat in eggs one at a time, then vanilla. Beat or stir in flour.
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- 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.
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