Raspberry Almond Streusel Bars
| Submitted by: Diane Merwarth, Physical Therapy BS, 1982 |
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I love raspberries and streusel topping. This is a revised version of a couple of recipes for raspberry bars, combining the best of everything!
| Servings: 15 | Cultural Connection: America |
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Ingredients
| ½ cup butter or margarine | 1 tsp almond extract | 1 package (10/12 oz) vanilla or white chips, divided |
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| 1 cup all purpose flour | 2 eggs | ½ tsp salt |
| ½ cup sugar | ½ cup seedless raspberry jam | 1 cup fresh raspberries (optional) |
| ½ cup flour | ¼ cup soft butter or margarine, for the topping | ½ cup sugar or packed brown sugar |
Instructions
- For topping: Mix together flour and sugar. With a pastry blender or fork, cut in ¼ cup soft butter (preferred) or margarine until crumbly (consistency of coarse sand).
- In a saucepan, melt butter. Remove from the heat; add 1½ cup chips (do not stir). In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract.
- Combine flour and salt; add to egg mixture just until combined.
- Spread the batter into a greased 9 x 13” pan. Bake at 325° for 15-20 minutes or until golden brown.
- In a small saucepan over low heat (or in microwave), melt jam; stir in fresh raspberries and crush them with a spoon or fork while stirring. Spread over warm crust.
- Sprinkle remaining white chocolate chips over the raspberry layer, then top with streusel mixture.
- Bake 30-35 minutes longer or until brown and bubbly around the edges. Cool on a wire rack.
- Cut into bars. *Note: can use jam that is not “seedless.”
