Raspberry Hazelnut Crumble Bars
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.