DAY 12: Raspberry Crumb Bars
These raspberry bars are a shortbread based cookie, which makes them pretty crumbly to eat, but I love the combination of raspberries and nuts.
Raspberry Crumb Bars
2 cups unsalted butter, softened
1 cup powdered sugar
2 tsp vanilla
4 cups flour
1 teaspoon salt
1 cup rolled oats
1 cup chopped walnuts
2 cups raspberry jam
Preheat oven to 375°F. Grease a 17×12” rimmed baking sheet with butter or cooking spray.
In a mixing bowl, beat the butter and sugar until well blended. Beat in vanilla. Add the flour and salt and beat just until the flour is incorporated. The dough will be crumbly. Press about two-thirds of the dough into the greased pan. Bake for 7-8 minutes, until barely set. Do not overbake.
While the shortbread crust cools slightly, mix the oats and nuts into the remaining one-third of the dough. The mixture will be very crumbly; it is easier to use your hands to mix the topping.
Spread the raspberry jam on the shortbread, then evenly cover the jam with the crumb topping. (TIP: for easy jam spreading, heat the jam slightly in the microwave; stir and pour over crust.)
Bake the bars for about 18 mins, or until the topping begins to brown.
Cool on a wire rack for about 15-20 minutes. While the shortbread is still slightly warm, cut it into squares, then cut each square in half diagonally. Once the triangles cool completely (they are very fragile while warm), lift them from the pan with a metal spatula.
Makes about 70 triangles.