If you're looking for a simple yet delightful snack that you can whip up quickly, look no further! John Canel from Preppy Kitchen shares a fantastic recipe for raspberry bars that are not only easy to make but also incredibly satisfying. This treat is perfect for grabbing on the go, and it has a lovely chewy texture with a balanced sweetness. Here’s how to prepare them.
Preparing for Baking
To start off, preheat your oven to 350°F (180°C). This temperature is ideal for baking your raspberry bars to golden perfection.
3/4 cup (170g) of room temperature unsalted butter
1 cup (240g) of seedless raspberry jam
The rolled oats give the bars their wonderful chewy texture. Make sure to use old-fashioned rolled oats, as quick oats are too small, and steel-cut oats are too thick for this recipe.
Mixing the Dry Ingredients
In a large bowl, combine the flour, baking soda, salt, and rolled oats. After mixing these dry ingredients together, add the brown sugar. It's helpful to crush any large clumps of brown sugar to ensure even mixing.
Give everything a good stir until all the ingredients are well combined. The mixture will form a crumbly texture.
Now, let’s add the room temperature unsalted butter. You want the butter to be soft enough that you can press it with your finger but not melting. To mix in the butter, use a fork or pastry blender to cut it into the dry ingredients until you achieve a crumbly texture. This step can be a fun activity for kids to help with as well!
Once everything is combined well, you’ll know it's ready when it holds its shape when pressed together.
Preparing the Baking Dish
Next, prepare an 8x8 inch square baking dish. Line the dish with foil, leaving about a 2-inch overhang on the sides, which allows for easy removal later. A quick spray with non-stick cooking spray will ensure nothing sticks to the dish.
Now, take 2/3 of the crumble mixture and evenly distribute it as your base layer in the baking dish, pressing it down firmly with clean hands.
Spread 1 cup of seedless raspberry jam over this base, making sure to leave a half-inch border around the edges. This helps prevent the jam from bubbling out while baking.
Use the remaining crumble mixture, pressing it together into larger clumps and then breaking them up before scattering it evenly over the jam layer. This technique is key to achieving a delightful crumbly texture.
Baking Time
Now it’s time to pop the bars into the oven! Bake at 350°F for about 35 minutes, or until the top is golden brown and the edges are bubbling.
Allow the bars to cool completely in the dish before using the foil to lift them out.
Once cooled, use a serrated knife to cut the bars into your preferred size. For generously sized pieces, aim for about 9 squares; the recipe on the blog suggests cutting them into 16 smaller squares if you prefer bite-sized treats.
Your raspberry bars are now ready to enjoy—chewy, crunchy, gooey, and perfectly sweet. Not only do they serve as a delicious snack, but they also keep well at room temperature for up to a week and can be frozen for up to three months.
Make sure to subscribe to John Canel’s Preppy Kitchen for more delightful recipes, and enjoy these gorgeous raspberry bars as a tasty treat anytime!
Part 1/5:
Easy and Delicious Raspberry Bars Recipe
If you're looking for a simple yet delightful snack that you can whip up quickly, look no further! John Canel from Preppy Kitchen shares a fantastic recipe for raspberry bars that are not only easy to make but also incredibly satisfying. This treat is perfect for grabbing on the go, and it has a lovely chewy texture with a balanced sweetness. Here’s how to prepare them.
Preparing for Baking
To start off, preheat your oven to 350°F (180°C). This temperature is ideal for baking your raspberry bars to golden perfection.
Ingredients You'll Need
The ingredients required for this recipe are:
1.5 cups (180g) of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1.5 cups (178g) of rolled oats
Part 2/5:
3/4 cup (165g) of light brown sugar
3/4 cup (170g) of room temperature unsalted butter
1 cup (240g) of seedless raspberry jam
The rolled oats give the bars their wonderful chewy texture. Make sure to use old-fashioned rolled oats, as quick oats are too small, and steel-cut oats are too thick for this recipe.
Mixing the Dry Ingredients
In a large bowl, combine the flour, baking soda, salt, and rolled oats. After mixing these dry ingredients together, add the brown sugar. It's helpful to crush any large clumps of brown sugar to ensure even mixing.
Give everything a good stir until all the ingredients are well combined. The mixture will form a crumbly texture.
Incorporating the Butter
Part 3/5:
Now, let’s add the room temperature unsalted butter. You want the butter to be soft enough that you can press it with your finger but not melting. To mix in the butter, use a fork or pastry blender to cut it into the dry ingredients until you achieve a crumbly texture. This step can be a fun activity for kids to help with as well!
Once everything is combined well, you’ll know it's ready when it holds its shape when pressed together.
Preparing the Baking Dish
Next, prepare an 8x8 inch square baking dish. Line the dish with foil, leaving about a 2-inch overhang on the sides, which allows for easy removal later. A quick spray with non-stick cooking spray will ensure nothing sticks to the dish.
Assembling the Bars
Part 4/5:
Now, take 2/3 of the crumble mixture and evenly distribute it as your base layer in the baking dish, pressing it down firmly with clean hands.
Spread 1 cup of seedless raspberry jam over this base, making sure to leave a half-inch border around the edges. This helps prevent the jam from bubbling out while baking.
Use the remaining crumble mixture, pressing it together into larger clumps and then breaking them up before scattering it evenly over the jam layer. This technique is key to achieving a delightful crumbly texture.
Baking Time
Now it’s time to pop the bars into the oven! Bake at 350°F for about 35 minutes, or until the top is golden brown and the edges are bubbling.
Allow the bars to cool completely in the dish before using the foil to lift them out.
Part 5/5:
Cutting and Serving
Once cooled, use a serrated knife to cut the bars into your preferred size. For generously sized pieces, aim for about 9 squares; the recipe on the blog suggests cutting them into 16 smaller squares if you prefer bite-sized treats.
Your raspberry bars are now ready to enjoy—chewy, crunchy, gooey, and perfectly sweet. Not only do they serve as a delicious snack, but they also keep well at room temperature for up to a week and can be frozen for up to three months.
Make sure to subscribe to John Canel’s Preppy Kitchen for more delightful recipes, and enjoy these gorgeous raspberry bars as a tasty treat anytime!