Raspberry Treasure Dream Bars
Indulge in the perfect balance of buttery, fruity, and nutty goodness with these Raspberry Treasure Dream Bars! Featuring a rich shortbread crust layered with luscious raspberry preserves and topped with a crumbly oat and brown sugar streusel, these dessert bars are a true delight for any occasion. Optional chopped pecans or walnuts add an irresistible crunch, while the homemade flavor of simple ingredients like old-fashioned oats and pure raspberry jam make these bars an easy yet impressive treat. Ready in under an hour, they’re perfect for everything from after-school snacks to elegant tea parties. Whether enjoyed on their own or dressed up with a dollop of whipped cream, these raspberry bars are a must-try for lovers of sweet and tangy desserts!
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Ingredients
- 170 grams unsalted butter
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
- 300 grams raspberry preserves
- 75 grams old-fashioned oats
- 75 grams light brown sugar
- 0.5 teaspoons baking powder
- 50 grams chopped pecans or walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x9-inch (23x23 cm) square baking pan. Line the pan with parchment paper for easy removal later.
Step 2
In a mixing bowl, cream together 170 grams of unsalted butter, 100 grams of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
Step 3
Gradually add 250 grams of all-purpose flour and 0.5 teaspoons of salt into the creamed butter mixture. Stir until a crumbly dough forms.
Step 4
Press two-thirds of the dough mixture evenly into the bottom of the prepared baking pan to create the crust. Reserve the remaining dough for the topping.
Step 5
Spread 300 grams of raspberry preserves evenly over the shortbread crust, making sure to leave a small margin around the edges.
Step 6
In a separate bowl, combine the reserved shortbread dough with 75 grams of old-fashioned oats, 75 grams of light brown sugar, 0.5 teaspoons of baking powder, and 50 grams of chopped nuts (if using). Mix until crumbly.
Step 7
Sprinkle the oat mixture evenly over the raspberry layer, covering it completely.
Step 8
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
Step 9
Remove from the oven and allow the bars to cool completely in the pan before slicing into 12 squares.
Step 10
Serve as is or with a dollop of whipped cream for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 1029.5 grams (1029.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4174 |
| Total Fat 189.90g | 243% |
| Saturated Fat 89.50g | 447% |
| Cholesterol 376mg | 125% |
| Sodium 1534mg | 67% |
| Total Carbohydrate 598.80g | 218% |
| Dietary Fiber 35.60g | 127% |
| Total Sugars 336.30g | |
| Protein 42.30g | 85% |
| Vitamin D 0IU | 0% |
| Calcium 193mg | 15% |
| Iron 16mg | 90% |
| Potassium 922mg | 20% |
Source of Calories