Monday, June 6, 2011
When summer comes, all I can think about is fruity desserts. Everybody loves raspberry bars, and they're really easy to make at home.
To give them more texture and flavor, I measured out a cup of nuts. You could use any kind of nut you like. I used half pecans and half almonds.
Almonds and raspberries are BFFs.
These will make pretty thick bars. If you use an 8x8, you may find that you have extra dough. If you like a thinner crust, a larger pan could be used, although I don't think I would go all the way up to a 9x13. And, of course, adjust your baking time accordingly.
I used a whole cup of raspberry jam, because I like a thick and gooey jam layer. If you're not so into the jam part, feel free to cut the amount back to 3/4 of a cup.
Let them cool fully, and then serve! Take them to your next picnic or potluck. Or just save them all for yourself. I promise I won't tell ;)
Recipe: Raspberry Bars
1 c. flour
1 c. quick oats
1/4 c. shredded coconut
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. chopped pecans
1/2 c. chopped almonds
1 tsp. lemon zest
1 c. butter, softened
1 c. raspberry jam
Preheat oven to 350F.
In a large bowl, combine flour, oats, coconut, and sugars. Mix lightly.
In a food processor, finely chop pecans and almonds. Add to flour mixture. Add lemon zest.
Use a pastry blender or fork to cut in the softened butter. Cut until butter is completely incorporated.
Add egg; stir until combined. Dough should be crumbly but hold its shape when compressed.
Press 2/3 of dough mixture into a greased 9x9 cake pan. Top with raspberry jam. Crumble remaining dough mixture over the top of the jam.
Bake 45-50 minutes until golden brown. Allow to cool completely before cutting.