Ingredients
Shortbread Crust and Topping
- 1 cup unsalted butter, softened to room temperature
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 egg, room temperature
Filling
- 1 jar seedless raspberry jam (9-12 ounce jar)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the bars.
- Prepare Crust and Topping Mixture: Using an electric mixer on the low setting, combine the unsalted butter, all-purpose flour, granulated sugar, and the egg until the mixture becomes crumbly. Set aside 1 1/2 cups of this crumbly mixture to use later as the topping.
- Form the Crust: Press the remaining crumbly dough evenly into the bottom of a prepared 13 x 9 inch baking dish, creating a solid base layer.
- Add Raspberry Jam Layer: Evenly spread the entire jar of seedless raspberry jam over the pressed crust to form the fruity middle layer of the bars.
- Apply Crumb Topping: Crumble the reserved 1 1/2 cups of dough mixture over the raspberry jam layer, then press lightly to ensure it adheres well.
- Bake: Bake in the preheated oven at 350 degrees Fahrenheit for 30 to 40 minutes, or until the top is golden brown and the bars are set.
- Cool and Serve: Allow the bars to cool completely in the baking dish before cutting into 24 bars. Enjoy your homemade raspberry bars!
Notes
- Ensure butter and egg are at room temperature for easier mixing and better texture.
- You can use any flavor of seedless jam as a substitute for raspberry jam if desired.
- For cleaner slices, chill the bars before cutting after they cool.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If you prefer a less sweet crust, slightly reduce the granulated sugar amount to 3/4 cup.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
