These Raspberry Almond Bars have a soft cookie-like bottom with a sweet raspberry filling and toasted almond topping. They’re so good you’ll want to make two batches!
So…I didn’t win the Power Ball last night. Back to reality for now.
But you know what? I love my job! And even if I won the lottery I would still do it!
Ok, that’s a lie. I wouldn’t. Well maybe. I don’t know.
I mean, we all have to eat still.
Now that we got that out of our systems. These bars!
Guys, these are so so good!
As long as you make them with the right ingredients. Let me explain.
So I took one of my favorite recipes (these Pecan Pie Bars) and took the recipe for the crust to make these raspberry almond bars. Well, I only had one stick (1/2 cup) of butter in my fridge and the recipe calls for 1 cup.
No worries though. I had TONS of butter in my fridge in the basement.
I pulled out the remaining ingredients, started making the recipe and popped it into the oven.
Once I started to clean up I realized that I never went to get the extra stick of butter.
I made the whole recipe with a 1/2 cup less butter. I was so bummed that it wouldn’t turn out. I let it go anyways. Thinking… maybe this will work?
Maybe I’ll be a genius and make a bar with 1/2 cup less butter that still tastes amazing!
It took a while for the bars to cool, but once they did I cut into them and…
NOPE. I was not a genius.
So I did the logical thing.
I made my kids eat them. And then I whipped up the recipe one more time with the full cup of butter.
My kids were much more pleased with the second batch.
So was I.
You’re going to love these sweet and nutty bars.
Don’t forget the butter!Print
Raspberry Almond Bars
These Raspberry Almond Bars have a soft cookie-like bottom with a sweet raspberry filling and toasted almond topping.
- Prep Time: 15 min.
- Cook Time: 40 min.
- Total Time: 55 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- 2 1/2 cups flour
- 6 tbsp brown sugar
- 1 cup cold butter, cut into small cubes
- 1 egg
- 1 tsp almond extract
- 1 cup seedless raspberry jam
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees F. Lightly grease a 9×13″ cake pan with non-stick spray.
- Combine the flour and brown sugar in a food processor and pulse a few times to combine. Add the butter, egg and almond extract and pulse a few times until the mixture is coarse and crumbly.
- Reserve about 1 1/2 cups of the crumb mixture and pour the remaining crumbs into the greased pan. Press down into an even layer and then bake for 10 minutes.
- Spread the jam over the top of the crust and then sprinkle with the reserved crumb mixture and sliced almonds. Return to the oven and continue baking for an additional 25 to 30 minutes or until the top is a light golden brown.
- Let cool on a wire rack. Cut into bars and serve. Enjoy!
If you’re not a fan of raspberry, try a seedless blackberry jam or an apricot jam would work too! Recipe inspired from I Wash You Dry’s Pecan Pie Bars
Keywords: Raspberry, almond, bar cookies