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.
#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.
Perfection.
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!
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Raspberry Almond Bars
Ingredients
- 2 1/2 cups all-purpose flour
- 6 tbsp brown sugar
- 1 cup butter, cold (cut into small cubes)
- 1 egg
- 1 tsp almond extract
- 1 cup raspberry jam, seedless
- 1/2 cup almonds, sliced
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13" 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!
Notes
Nutrition
Cheesy Spinach Jalapeno Crescent Ring
Linda Nolan
Did you use salted or unsalted butter?
Beth Howard
Just curious – you include no baking powder (or soda) in your recipe — other similar recipes do. What are the pros and cons of adding a leavening agent, in your opinion?
Whitney
Best raspberry almond bar recipe I’ve ever found!! The only adjustment I needed to make for myself is I had to add an extra egg.
Beth Howard
Why was that, Whitney? What did it do?
DONNA KELLAGHER
Hey Shawn! Getting ready to make a batch … what size pan? TIA
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
Shawn
Strawberry would definitely work too!
Denise Wilson
Do these need to be refrigerated?
Shawn
Nope!
cindy
Do you know if these freeze well? I would like to put them in a gift box for Xmas gifts!
Shawn
Yup! These would freeze great!
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!
Shawn
You can use raspberry jam with seeds. It’s just a little smoother without. 🙂
Beverly
Haven’t made the recipe, but they do look delicious. Will definitely have to try.
THANK YOU!
Shawn
I hope you enjoy them! 🙂
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!
Dorothy @ Crazy for Crust
Oh my gosh these look SOOOOOOOO good!! I love anything almond and shortbread. And the powerball – bummer. Me too. *crying*
Shawn
Thanks Dorothy! 🙂
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!
Shawn
Perfect timing! 🙂
Shirlee
Mango Jam thinned out with a little spice rum is my favorite.
Shawn
That sounds lovely!