Raspberry Bars

While making Chewy Graham Brownies the other day, my eye kept drifting to this recipe on the opposite page. Something about raspberries, oats, and brown sugar seemed specifically designed for summer.

These bars begin with a crust that is much like shortbread. Raspberry preserves are spread on top of that, with a crumb topping made from the same dough as the crust.

When these bars came out of the oven, the smell was incredible. The preserves were bubbling up through the toasty, browned crumb topping. After what seemed like forever, we cut into them and finally tasted their unbelievable goodness. The raspberry flavor is tart, and that works well with the chewy, slightly salty crust and topping.

Yield: 24 2-inch bars

Raspberry Bars


  • 1 & 1/2 cups (180g) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 & 1/2 cups (120g) quick-cooking oats
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) firmly packed light or dark brown sugar
  • 10 ounces (283g) raspberry preserves


  1. Preheat oven to 400°F. Grease a 9"x 13" pan. If you prefer, you can also line the pan with parchment paper, and grease the paper.
  2. Whisk together the flour, salt, and baking soda. Stir in the oats. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. The mixture will be crumbly but should hold together when pinched.
  5. Set aside half of the crust mixture.
  6. Transfer the remaining crust mixture to the prepared pan, and press evenly into the bottom of the pan.
  7. Spread the raspberry preserves on top of the crust.
  8. Sprinkle the remaining crust mixture on top of the preserves.
  9. Bake 18 to 20 minutes, or until golden brown and the filling is bubbly.
  10. Cool the bars in the pan on a wire rack. Cut into bars for serving.


Recipe slightly adapted from Southern Living.

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