Raspberry Bars

Recipe by Catherine Pla

Makes12 bars

Raspberry BarS

Crust

• 1 c all-purpose flour

• 1⁄4 c granulated sugar

• 1⁄4 t kosher salt

• 1⁄2 c (1 stick, 4 oz) unsalted butter, melted

• 1 t vanilla bean paste or extract

• 1⁄4 t almond extract

Fruit Filling

• 3⁄4 c raspberry preserves

• 1⁄2 c fresh raspberries

Topping

• 1⁄2 c old fashioned oats

• 1⁄3 c granulated sugar (you can use brown if you prefer) 1⁄4 c all-purpose flour

• 1⁄4 c unsalted butter, cold and cut into cubes

• 1⁄4 t cinnamon

Vanilla Icing (optional)

• 1 c confectioners’ sugar

• 2-3 T heavy cream

• 1⁄2 t vanilla bean paste or extract

Preheat the oven to 300 degrees. Line an 8”x8” (or 9”x9”) square baking pan with parchment, leaving some paper to overhang the sides.

Make the shortbread crust by stirring together the flour, sugar, and salt in a medium bowl. Add the butter, vanilla, and almond extract, and use a fork to combine. You can also use your hands to mix until smooth. Press the dough into the prepared pan. Transfer to the oven and bake for 15 minutes. Remove the pan from the oven. Increase oven temperature to 350 degrees. Top prebaked crust with raspberry preserves and fresh raspberries.

Make topping by whisking dry ingredients together in a medium bowl. Use your hands or a pastry blender to cut in butter until mixture looks like coarse crumbs. Crumble topping over the fruit.Transfer pan to the oven and bake for 30-35 minutes until the filling is bubbly and crumbs are lightly browned.

Let cool in the pan for 10 minutes, then use the parchment overhang to lift bars out of the pan onto a wire rack. Let cool completely.

Make the icing by whisking the confectioners’ sugar with 2 tablespoons of heavy cream and the vanilla. If it’s too thick, add a little more heavy cream and continue to whisk until desired consistency.

Drizzle icing over cooled bars.