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Bursting with fresh raspberry flavor and a melt-away cookie base, these raspberry bars are a sweet and tangy treat that you’ll want to make for every summer get-together.
Raspberry season is coming up soon, and I can’t tell you how excited I am. I always say that I’m more of an autumn girl, but I really do love the flavors of summer. If I could have raspberries and 60-degree weather year-round, I don’t think anything could be more blissful than that.
These raspberry bars are the best raspberry recipe I’ve made. Every bite is sweet and tangy and bursting with flavor. Plus, the crust just melts in your mouth. The ingredients are really simple and it’s easy to throw together in no time at all.
Tips For Making The Best Raspberry Bars
- Prep your pan with either foil or parchment paper. If you don’t, you will have a hard time getting the bars out of the pan in one piece. Parchment paper works better than foil because it doesn’t tear as easily, but either one will work.
- The filling needs to be poured over warm crust, so make sure your filling is ready by the time the crust is warm.
- These are best if eaten the same day. They will keep in the fridge up to 3 days, but the crust will start to soften a bit the longer they sit.
For the crust:
2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp salt
2 sticks butter, cut into small cubes
1 tsp vanilla extract
For the filling:
12oz fresh raspberries
2 tbsp lemon juice
1 c sugar
2 tbsp flour
- Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment paper or foil, leaving enough overhang on the sides to lift the bars out of the pan when done.
- To make the crust, add flour, powdered sugar, and salt to a food processor and blend until combined. Add the butter and vanilla, and pulse until the mixture becomes a coarse meal. You can also mix the ingredients in a bowl using a pastry cutter. Gather the ingredients into your prepared pan and firmly press into an even layer. Bake for 15-18 minutes, until the edges are slightly browned. Allow crust to cool until just warm.
- To make the filling, combine raspberries and sugar in a small pan. Cook over medium heat until raspberries break down, about 10 minutes. In a small bowl whisk together flour and lemon juice. Add lemon juice mixture to the raspberries and bring to a boil. Stir vigorously for about a minute and remove from heat.
- Pour raspberry filling over warm crust. Bake for 23-25 minutes. Allow to cool on a wire rack until room temperature, and then refrigerate for at least two hours to set. Lift the bars out of the pan using the parchment paper and cut into squares. Eat as is or sprinkle with powdered sugar.
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