Jam Streusel Bars Food

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
• Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
• Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

RASPBERRY STREUSEL BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
• Press half of dough into bottom of pan; bake 15 minutes.
• Spread jam over base.
• Crumble remaining dough over jam.
• Bake 20 to 25 minutes or until golden brown.
• Cool completely, about 2 hours.
• For bars, cut into 5 rows by 5 rows.

RASPBERRY STREUSEL BARS

Steps:

• Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.

STREUSEL JAMMIES

Steps:

• Finely grind almonds in a food processor. Preheat oven to 350 degrees. Whisk together almonds, flour, sugar, salt, and almond extract. Cut in butter with a pastry blender until it'scompletely incorporated.
• Line 2 baking sheets with parchment. Firmly press 2 tablespoons dough into the bottom of a 2 1/2-inch round cookie cutter, then gently lift cutter to leave dough on parchment. Repeat, spacing cookies evenly on sheets, until you've made 24 rounds. Dollop 1 teaspoon jaminto center of each round, alternating flavors. Sprinkle 1 tablespoon of remaining dough around border of each cookie.
• Bake, rotating sheets once, until golden brown at the edges, about 24 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

RASPBERRY STREUSEL BARS

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
• In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.).
• Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
• While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
• Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
• Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.