Raspberry Crumble Bars

Ingredients

• 1 cup salted butter (Cold and cut into cubes)
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 0.25 tsp salt
• 0.75 cup jam (Raspberry preserves are recommended; other flavors may be used)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-by-8-inch pan with parchment paper on all sides and set it aside.

2. 2

   Fit a stand mixer with the paddle attachment. Add the cold cubed butter, granulated sugar, flour, salt, and vanilla extract. Beat until the dough starts to come together, about 2 minutes. The dough will remain crumbly; this is expected.

3. 3

   Press two-thirds of the shortbread dough into the prepared pan, forming an even layer.

4. 4

   Spread the jam over the shortbread base in an even, thick layer.

5. 5

   Crumble the remaining shortbread dough over the jam, leaving some areas of jam visible.

6. 6

   Bake for 25 to 30 minutes, until the bars are just golden brown.

7. 7

   Allow the shortbread to cool before cutting it into the desired size and shape.

Notes

Raspberry preserves are recommended, but blueberry, blackberry, strawberry, apricot, or another jam may be substituted. The bars can be stored in an airtight container for up to 2 weeks at room temperature, up to 3 weeks in the refrigerator, or frozen in a freezer-safe bag for up to 3 months. The source also notes that a dairy-free butter alternative works well.

Nutrition per serving

• dessert
• bars
• shortbread
• baked
• vegetarian
• make-ahead
• freezer-friendly