Raspberry Layer Bars Food

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

RASPBERRY OAT BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
• Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

RASPBERRY LEMON BARS

Steps:

• Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
• Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
• Press evenly into the prepared pan.
• Chill for 10 minutes.
• Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
• Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
• Spread the raspberry preserved evenly over the baked crust.
• Pour the lemon topping over the raspberry layer.
• Place in the preheated oven and bake for 20-25 minutes.
• Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
• Transfer the pan to a wire rack and let cool completely.
• Refrigerate for at least 1 1/2 hours before cutting.
• Store at room temperature, or in the refrigerator if you prefer chilled squares.

RASPBERRY COCONUT LAYER BARS

Steps:

• Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
• Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
• Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.

RASPBERRY SQUARES

Steps:

• Bottom Layer: Combine first 3 ingredients in bowl.
• Mix together well until crumbly.
• Press in a greased 9x9 inch pan.
• Filling: Spread jam over bottom layer.
• Top Layer: Beat eggs until frothy.
• Add sugar, coconut, vanilla and baking powder.
• Stir to combine well.
• Spread over jam layer.
• Bake in 350 oven for 30 minutes or until set and lightly browned.
• Cool and cut into 36 squares.

RASPBERRY TREASURE DREAM BARS

Steps:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
• Then spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
• Bake at 350* for 15-20 minutes. Until top layer is lightly browned.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
• Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
• Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
• Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

RASPBERRY LAYER BARS

Steps:

• Preheat oven to 350 degrees (325 for glass dish.) Mix melted butter, sugar and crumbs together; press firmly into 13x9 inch baking pan.
• Pour sweetened condensed milk evenly over crumbs; chill for 10 minutes.
• Layer in raspberry jam over condensed milk.
• Top with coconut and nuts and bake 25-30 minutes or until lightly browned.
• Cool in pan on rack.
• Chill if desired.
• Cut into bars and serve.
• Store loosely covered at room temperature.

CHOCOLATE RASPBERRY LAYER BARS

Steps:

• For Base: Preheat oven to 375 degrees.
• Spray a 9 inch square cake pan with non-stick cooking spray.
• Combine flour& icing sugar;cut in butter until mixture is crumbly.
• Press firmly into greased pan.
• Bake at 375 for 15-18 minutes, or until golden.
• For Filling: Spread jam on warm crust.
• Melt white chocolate chips as directed on package.
• Beat cream cheese and cream in small mixer bowl.
• Add melted white chocolate,beating until smooth.
• Mix well.
• Spread evenly over jam.
• Chill to set, about one hour.
• For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
• Spread over filling.
• Chill until set.

RASPBERRY COCONUT LAYER BARS

Steps:

• Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
• Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
• Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.