Raspberry Almond Bars

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

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!

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

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.

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

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.

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

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.

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

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!

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

It took a while for the bars to cool, but once they did I cut into them and…

NOPE. I was not a genius.

#fail.

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.

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

Perfection.

My kids were much more pleased with the second batch.

So was I.

These soft and tender Raspberry Almond Bars have a shortbread cookie type crust and a wonderful almond flavor!

You’re going to love these sweet and nutty bars.

Don’t forget the butter!

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Raspberry Almond Bars

These Raspberry Almond Bars have a soft cookie-like bottom with a sweet raspberry filling and toasted almond topping.

  • Author: Shawn
  • Prep Time: 15 min.
  • Cook Time: 40 min.
  • Total Time: 55 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9×13″ cake pan with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool on a wire rack. Cut into bars and serve. Enjoy!

Notes

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

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
17 Responses
  1. Sandy

    You said you could also use Blackberry or apricot. Could you also use strawberry or is there a reason that you did not add that to the options

  2. Gabrielle

    Hi! This looks amazing! But I was wondering how it would work with raspberry jam with seeds? I have a jar of homemade jam from my aunt that I wanted to use!

  3. Carol

    Made these this morning…they were fabulous! I did not grease the pan, though…instead, I sprayed it with cooking spray, then lined it with parchment paper. Worked beautifully, and allowed me to lift the bars easily out of the pan for cutting. Thank you again for this lovely recipe!

  4. Teri Giese

    Hey Shawn! Made Monte Christi sliders. Sunday, and per Creme de la Creme used raspberry jam as the condiment. Was awesome! So, have leftover jam. What to do? Got jam, make me some of Shawns’jam bars!! Look delicious and want delicious! Pinned,printed,and primed to make them!! Thanks a bunch!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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