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Raspberry Bars

Source: Fine Cooking - Issue 10
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Rating: 3.5   Reviews: 6 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Yields about 48 bars
The better the preserves you use, the better these bars will be. I like to use raspberry because it gives the bars lots of color as well as flavor, but you could use apricot preserves or even a bitter-orange marmalade.
13 ounces (26 tablespoons) unsalted butter, room temperature
1 2/3 cups sugar
2 eggs
3 3/4 cups all-purpose flour
1 1/2 cups chopped, toasted hazelnuts
2 cups raspberry preserves
Raspberry Bars Recipe at
Heat the oven to 350 degrees F.

Butter a 9 by 13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.

Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about 1 hour, until the top is lightly browned.

Let the bars cool before cutting.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 48 bars
Calories: 176
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 24g
Sodium: 10mg
% Cal. from Fat: 46%
Cholesterol: 26mg
Protein: 2g
Spotlight Recipe Review See all 6 reviews »

Rating: 3
by: cherryll, GA Reviewed: 09/13/2013
recipe doesn't seem right?
I haven't made this yet but it does look good. I can't bleieve there are 26 TBLSP of butter. Is that a typo? Does not seem consistent with calorie information either?
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