Wednesday, March 12, 2014

Raspberry Crumb Bars

Oh gosh, you guys.

I make a lot of stuff for the hubby. Stuff that I'm not fond of, like Cream Cheese Danish and Copy-Cat Costco Poppyseed Muffins. Yesterday, on the other hand, I made a dessert just for me. Just for the raspberry fanatic. These bars will throw even a raspberry-ambivalent person into a tizzy. I had a good amount of Raspberry Jam leftover in the fridge that had to be used. No raspberry goes to waste in my household. I was going to make Raspberry Danish with the remainder, but at the last second decided on bars. Ooey, gooey, delectable bars. Bars that became my lunch and much later , my 4th meal. I say 4th meal because the amount I ate was slightly more than dessert :)

The recipe I used for these was quite unlike other bars I've tried. It almost seemed shortcut-like. The recipe has you start with cold butter, to which you add all the other ingredients for the bars. Using a hand mixer, you turn the mixture into a fine crumb. I was skeptical, but it worked beautifully. Mix on low to avoid having butter bits fly all over the kitchen! The other tidbit of advice I have for these bars is to bake them entirely. No under-baking for these beauties. The bars need the full amount of time to set. The bars are crumbly, but they hold together much better if you fully bake them. The top of the bars will look pretty crispy, but don't worry, they taste fantastic! And the inside will be moist and chewy, even with a crisp top.

Mother nature decided to... mess with us yesterday. It was 75º, sunny, and absolutely gorgeous. It felt like spring. It was so wonderful. I ran 5 miles outside, for the first time in months. As I was running I realized, this is what my life has been missing. Sun on my face, wind in my hair, feet pounding pavement... I could literally feel the anxiety melting off of me. I just don't get that effect in the gym. Unfortunately, we are getting another snow system. Argh! I want nice weather, shorts, and 5k's! I'm crossing all my fingers and toes that this is the last system of this winter. I totally got bit by Spring Fever yesterday and now all I can think about is lawns, gardens, and fences. And running outside. Not much longer now!

Happy Hump Day, my lovely friends!

Ingredients (makes 16 bars):

1 cup butter, cold
2 1/4 cup flour
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1/2 tsp cinnamon
1 large egg, room temp
3/4 cup Raspberry Jam


1. Preheat oven to 350º. Coat a 8x8 square pan with cooking spray.
2. In a large bowl, combine butter through large egg. Mix on low until mixture forms a coarse crumb.
3. Press half of crumb mixture into pan. Spread raspberry jam over the crumb evenly. Sprinkle the rest of the crumb mixture over the top of the jam.
4. Bake in preheated oven for 50-60 minutes, or until top is golden brown and the bars do not jiggle. Mine cooked for exactly 60 minutes. Let cool in the pan for another 60 minutes. Cut into bars, and let cool completely before storage.

Recipe adapted from Baker by Nature.
Linked to: Weekend Potluck, Foodie Friday, Cunning Ladies' Friday Party


  1. Good for you for making a dessert just for you for once. I am a raspberry fan and this sounds amazing.

    1. They are pretty amazing. I don't know if I'll be able to make these again, because I ate the whole pan in 2 days!