Raspberry Dream Bars
Indulge in the irresistible sweetness of Raspberry Dream Bars, a dessert that combines buttery goodness with fruity decadence. These crowd-pleasing bars feature a tender, golden crust topped with luscious layers of seedless raspberry preserves and a crumbly oat streusel. Perfectly balanced with the warmth of brown sugar and a hint of vanilla, they’re baked to perfection with just the right touch of crunch. Quick and easy to prepare with a prep time of just 20 minutes, these bars are ideal for everything from potlucks to afternoon treats. Plus, they’re conveniently made in a single 8x8-inch dish and can be stored for days, ensuring every bite of tangy raspberry and buttery crumble stays as dreamy as the first. Treat your taste buds to these delightful Raspberry Dream Bars!
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Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 280 grams all-purpose flour
- 0.5 teaspoon salt
- 300 grams raspberry preserves (seedless, if desired)
- 70 grams rolled oats
- 50 grams brown sugar
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking dish with parchment paper, allowing some overhang on the sides for easy removal later.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This can be done using a hand mixer or a stand mixer with a paddle attachment.
Step 3
Add the all-purpose flour and salt to the butter mixture and mix until a crumbly dough forms. Reserve 3/4 cup of this mixture for the topping, and press the rest evenly into the bottom of the prepared baking dish to form the crust.
Step 4
Bake the crust in the preheated oven for 15 minutes, or until it is just starting to turn golden. Remove it from the oven and let it cool slightly while preparing the filling and topping.
Step 5
Spread the raspberry preserves evenly over the slightly cooled crust, making sure to cover it completely to the edges.
Step 6
In a small bowl, combine the reserved crust mixture, rolled oats, brown sugar, and vanilla extract. Use your fingers or a fork to mix until a coarse, crumbly topping forms.
Step 7
Sprinkle the oat mixture evenly over the raspberry layer, ensuring good coverage.
Step 8
Return the baking dish to the oven and bake for an additional 25 minutes, or until the topping is golden brown and the raspberry preserves are bubbly around the edges.
Step 9
Remove the dish from the oven and let the bars cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Step 10
Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | 977.2 grams (977.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3863 |
| Total Fat 153.30g | 197% |
| Saturated Fat 86.30g | 431% |
| Cholesterol 376mg | 125% |
| Sodium 1300mg | 57% |
| Total Carbohydrate 604.60g | 220% |
| Dietary Fiber 18.00g | 64% |
| Total Sugars 329.60g | |
| Protein 42.00g | 84% |
| Vitamin D 0IU | 0% |
| Calcium 184mg | 14% |
| Iron 18mg | 101% |
| Potassium 1012mg | 22% |
Source of Calories