Raspberry Bars

Raspberry Bars

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Vickie Parks


Raspberry has always been my favorite flavors, so I always have raspberry recipes on hand for my occasional raspberry cravings. And this is one of the recipes. I've been making it for so many years that I can't recall where I originally got the recipe. If raspberries are in season, I add a heaping spoonful (or more!) of fresh berries, too.

It's a great dessert to take to potlucks, and it's also great to serve for breakfast or when you want something to enjoy with a cup of coffee or hot tea.

It can be made several days in advance, because it freezes well.


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15 Min
25 Min


  • 1 cup
    unsalted butter, softened
  • 3/4 cup
    granulated sugar
  • 1 large
  • 1 tsp
    vanilla extract
  • 2 1/2 cups
    all-purpose flour
  • 2 Tbsp
    very finely chopped nuts (optional)
  • 10-oz jar
    seedless raspberry jam
  • 1/2 cup
    toasted walnuts or pecans, chopped
  • 8 oz
    fresh raspberries (if in season) - optional

How to Make Raspberry Bars


  1. Preheat oven to 350°F. Lightly grease a 9x9-inch baking pan; set aside.
  2. Using an electric mixer, cream butter and sugar. Add egg and vanilla, and beat until well blended. Add the flour and 2 Tbsp of finely chopped nuts (if using), and beat well. Reserve one cup of this dough, and set it aside (for a later step).
  3. Press remaining dough into the greased baking dish, pressing it down to form a level base layer. Spread the jam over the dough in an even layer. Stir the 1/2 cup of chopped nuts into the reserved dough mixture, and sprinkle it over the jam. Don't press the jam layer.
  4. Bake for 25 to 30 minutes or until the top is lightly browned. Let the pan cool completely on a rack before slicing. To cut into 16 bars, slice 4 rows across and 4 rows vertically.
  5. Optional - spoon fresh berries on top or alongside each serving, if desired.

Printable Recipe Card

About Raspberry Bars

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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