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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1 cupunsalted butter, softened
3/4 cupgranulated sugar
1 tspvanilla extract
2 1/2 cupsall-purpose flour
2 Tbspvery finely chopped nuts (optional)
10-oz jarseedless raspberry jam
1/2 cuptoasted walnuts or pecans, chopped
8 ozfresh raspberries (if in season) - optional
How to Make Raspberry Bars
- Preheat oven to 350°F. Lightly grease a 9x9-inch baking pan; set aside.
- 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).
- 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.
- 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.
- Optional - spoon fresh berries on top or alongside each serving, if desired.