RASPBERRY CRUMBLE BARS
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
Many of my treasured recipes have come from a group of moms I used to meet with for tea and coffee when our children were small. I adapted this recipe from a friend who made it with strawberry jam. I use raspberry jam and fresh berries from my big raspberry patch.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 bars.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY/WALNUT SHORTBREAD BARS
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
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
MAPLE WALNUT SHORTBREAD BARS
Maple and walnut are a winning combination in these buttery bars that are a refreshing alternative to a chocolate dessert.
Provided by Food Network Kitchen
Categories dessert
Time 11h35m
Yield sixteen 4 by 1-inch bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
- Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
- Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
- When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
- Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
- Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.
RASPBERRY WALNUT SHORTBREAD BARS
This is a great bar cookie. I have been making this since I was in high school (can you say that 70's show) and it always comes out great. I know my mom gave me the recipe but I have no idea where it came from. To be honest it probably came from the newspaper she was always clipping recipes. You are gonna love these & the nice thing is you can change the flavor by changing the jam, we also use apricot.
Provided by Carb Lover
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
- Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
- 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
- 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
- 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
- 5. Cool Completely and cut into bars.
- The cooking time will vary as oven do so watch until the top turns golden brown.
Nutrition Facts : Calories 388.9, Fat 20, SaturatedFat 7.7, Cholesterol 74.1, Sodium 130.1, Carbohydrate 48.4, Fiber 1.6, Sugar 28.1, Protein 5.6
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