There must be something wrong with me. I have been baking an unusual number of non-chocolate desserts lately. And enjoying them. I think it’s a result of an inevitable chocolate OD. These raspberry bars are super easy – 6 ingredients – and tasty. They have a shortbread-like crust, with raspberry preserves in the middle topped by a crumb topping. The dough has ground toasted hazelnuts in it for a real depth of flavor. I highly recommend these – another good treat for the holidays.
Raspberry Bars (click here for printable recipe)
1 1/2 cups plus 2 tablespoons butter, softened
1 2/3 cup granulated sugar
3 1/2 cups flour
1/2 teaspoon salt
1 2/3 cups toasted hazelnuts, chopped in food processor
2 cups raspberry preserves (not jelly)
Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray. Cream the butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add the salt and flour and mix just to incorporate – do not over-mix. Stir in the nuts and mix until just blended.
Press 2/3 of the dough into the prepared pan. Spread with the raspberry preserves, then crumble remaining dough on top. Bake until top is lightly browned – about 1 hour. Cool completely on rack and cut into squares.