Do you like butter? A lot? Well, look no further. These bars are just for you. This may be the most butter I’ve ever used in a single recipe. Especially for something made in a small square baking pan.
I found this recipe in my “to bake” collection the other day and put it aside to make sooner rather than later. The page was ripped from a magazine, although I’m sad to say I’m not sure which one. From the looks of it, I think it was either Taste of the South or Southern Lady. Considering its Southern origin, I suppose we shouldn’t be surprised at the amount of butter. Being a Southern girl myself, I’m certainly no stranger to butter-laden baked goods.
On to other aspects of these delicious bars…. I am a huge fan of both raspberries and hazelnuts. So, that was a certainly an appealing combination for me. The raspberry component is an easy one to use: raspberry preserves. Those are spread on top of a buttery, brown sugar-y crust. That is in turn topped with a buttery, sugar-y hazelnut layer. Then, more butter and brown sugar action on top in the form of a crumble topping.
These are definitely a decadent treat, perfect for serving and sharing as opposed to hoarding and blatant indulgence. Just keep in mind that it’s not in the same “lighter” category as that Bundt cake. They are without a doubt delicious and worth the calories.
For the crust:
2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/8 teaspoon salt
3/4 cup cold unsalted butter, diced
1 egg, lightly beaten
For the filling:
12 ounces seedless raspberry preserves
1 & 1/2 cups chopped hazelnuts
1/2 cup sugar
1/2 cup unsalted butter, softened
For the topping:
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup cold unsalted butter, diced
To make the crust:
- Preheat oven to 350°. Lightly grease an 8″x 8″baking pan. Set aside.
- Combine flour, brown sugar, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Add egg. Process just until dough comes together in a ball. Spread dough into bottom of prepared pan.
- Bake for 15 to 18 minutes, until light golden brown. Set pan on wire rack to cool.
To make the filling:
- Spread raspberry preserves on top of cooled crust.
- Using a food processor, pulse hazelnuts and sugar to a cornmeal consistency. Add butter and eggs, and process until creamy. (May be refrigerated until ready to use.) Spread over preserves. Set aside.
To make the topping:
- Combine flour, brown sugar, and butter using a hand mixer at medium speed. Mix until mixture begins to pull together. Sprinkle over filling.
- Bake at 350° for 25 to 30 minutes.* Let cool completely before cutting into squares.
*The bars won’t necessarily look “done.” Look for some browning on the top and around the edges. Giving the pan a little shake, too. If it still jiggles a good bit, give it a few more minutes. As they cool, they will set. I am a notorious “underbaker,” and I let these bake the entire 30 minutes. In retrospect, a couple more minutes might have helped.
Recipe adapted from Taste of the South.
34 Comments on “Raspberry Hazelnut Crumble Bars”
Those brownies look delicious!! Too bad im trying to watch what i eat. You have a very nice blog. What type of camera do you use for photos?
Oh my, those sound sooo incredible!
Good afternoon, Jennifer,
The Raspberry-Hazlenut Crumble Bars are, indeed, from Taste of the South — page 24 of the February/March issue to be exact. You made them look so beautiful. I hope they tasted just as wonderful. I look forward to reading more of your blog.
Taste of the South
Taste of the South
Don’t you love using raspberries in these kinds of bars? I made ones like these from Jill O’Connor’s book and they were outrageously good. And the amount of butter in a recipe is a good indicator as to how yummy it will be 🙂
wow, those look so good! Sadly, I can’t make something like this when I’m home by myself because I would end up eating them all! I need to make some more friends here so I can share 🙂
You don’t even have to say that these have a lot of butter… look at that photo, it says it all. Those must be sooooo good… I know they are.
Those look incredible!
Those look nice and moist and good!
Oh, man. You know you’ve got a fantastic amount of butter in a layered bar when the layers create that gorgeous, watercolor effect and all appear to be melting into one another….nom, nom, nom.
Will definitely be trying this recipe!
Thanks, Zakia! We have a Nikon D200.
Cedar, they are quite delicious!
Ms. Terry, thank you so much for stopping by and clearing up this recipe’s source. I appreciate the complements.
Amanda, I do love using raspberries. They’re my go-to for berries.
Nicole, it’s a shame we don’t live closer. We could exchange baked goods. 😉
Thanks, Aran! All that butter makes them good.
Kevin, they are all of those things! Very good indeed.
Shauna, you’re exactly right. Great description. Let me know what you think if you bake them.
What a great close-up shot you got of those decadent treats!
How funny that the editor found you. I guess you can’t hide much on the internet. Thank goodness you remembered which magazine that it might possibly be from and mentioned it!! She sounded pleased 🙂
as a fellow southerner, i can safely say you’ve done us proud! hey, everything in moderation, right? 🙂
Those look amazing!!!
These look wonderful! Raspberry and hazelnut is such a great combination.
These are sinful, Jen! I love raspberries but haven’t baked much with it (don’t know why, to be honest).
I’ve never had raspberry and hazelnut together but now I am wondering why not? It sounds great!
these look sooo good…but i’m scared of the butter! 🙂
just wanted to agree with the above posters–you always take such beautfiul pictures.
Thanks, RecipeGirl! I’m glad I had it narrowed down to those two magazines. They’re from the same publisher and have similar layouts.
Thanks, Grace, my fellow Southern girl!
Sarah, they taste amazing, too!
Susan, I agree. I am pretty sure this is my first time combining the two but it won’t be my last.
Patricia, they are a bit indulgent, to say the least.
Rachel, I had the same thought. Very, very good combination.
Thanks, Caroline! 🙂
I can’t decide if all that butter is a good thing or a bad thing, but the bars sure look good! 🙂
Hillary, it’s good and it’s bad. Which ever way you look at it, they’re delicious!
Hi There, I just stumbled accross your blog on by using stumbleupon and am loving the design! I dont normally stop at blogs relating to food as I already have 20 in my RSS feed and dont even have time to read them! I do like the design though and the use of photos is awesome. I started off blogging as well and always tried to keep a clean design like yours but it aint always easy with all the things you have to fit in! If you feel like showing off any of the cool food pics i’d love to see them on my site for foodies http://www.ifoods.tv so as all the other foodies can see them! Keep up the good work on the design and happy cooking!
What a delightful photo, especially the gorgeous crumbly topping!
Thanks, Niall! I’ve lost count of how many food blogs I have in my feed. I think I’d be afraid to know for sure! I’ll be sure to check out your site as well.
Delicous! And YES I love butter, and cooking with it. Love the photos.
They look so good they shine! My mother in law clipped this recipe for me and I was hesitating to make it but now I know I can start taking the butter out!
Tartelette, I highly recommend them. I think you’ll like them!
i want one of this!
Your photos are incredible. I’d love to know how you do it.
Tracy, never underestimate the power of a good camera lens.
I made these the other day and they were amazing! I don’t know what I did though, but I found out a little bit too late that my bars were really a little too big for an 8×8 pan. (And by ‘a little’ I mean Way Too Big.) I think that they would have done better in a small brownie pan, or even a larger one.
Has anyone else had a similar problem?
Jennifer gave me a great suggestion for using up a 4 lb. tin of Danish butter cookies — use them in the crust and crumble in this recipe. I crushed the butter cookies and substituted equal amounts of cookie crumbs for the flour/sugar in both the crust and crumble. Everything else remained the same in the recipe. These turned out beautifully. I would have liked for them to be a little more solid (once cut into small sqaures, they fell apart easily), but that didn’t keep anyone from eating them. Everyone at my office raved about these. They’re anxious for me to try more of Jennifer’s recipes. Thank you, Jennifer.
Carey, I’m glad to hear those butter cookies worked out for the crust.
I suggest using a 9×13 pan, mine were too think in a 9×9 pan
Do you send “care packages” ? 🙂