These Raspberry Bars are too good to resist. They have raspberry jam between two layers of crunchy buttery dough.
INGREDIENTS
– 2 3/4 cups flour– 2 1/2 sticks butter (1 1/4 cup), at room temperature– 1 cup granulated sugar– 1/4 cup brown sugar– 1 egg– 1 egg yolk– 1 cup finely chopped roasted unsalted pecan– 1 teaspoon salt– 20 oz. raspberry jam or preserves (about 2 cups)– 2/3 cup rolled oats (optional)
INSTRUCTIONS
Pre-heat the oven to 350. Grease and put aside a 9 x 13 inch pan, or make a parchment sling by cutting parchment paper a few inches wider and squeezing it within.
Step 1
In an electric mixer bowl, combine flour, butter, sugars, egg, pecans, and salt. Beat slowly, scraping the sides and stirring often, until crumbly.
Step 2
Press all but about 1.5 cups of the mixture into the bottom of the pan. Bake for 14 minutes.
Step 3
Meanwhile, add the oats to the remaining crumble mixture and use your fingers to work the oats into the crumble.
Step 4
After baking, dab jam on the crust and spread it evenly. Sprinkle oat crumble evenly over top. Continue baking for 25–30 minutes until the jam is bubbling and crust is golden brown.
Step 5
Cool thoroughly before serving or eat warm from the pan (you may get more of a scoop than a slice). Bars can be covered at room temperature for 6 days.