These raspberry crumb bars will not disappoint. Loaded with butter and packed with jam they are an outrageous treat. Grab some tea and a few bars and relish in raspberry bar heaven!
You’ll Need:
Jellyroll Pan
Powdered Sugar Sifter
Raspberry Crumb Bars
Ingredients
- Spray a 12x17 pan with Pam.
- Preheat oven 350
Crust:
- 3c. flour
- 1⅓c. confectioners sugar
- 3 sticks soft butter
Filling
- 1¼ cups seedless raspberry jelly
Mile high crumbs
- 4½c. flour
- 3c. light brown sugar
- 4 sticks soft butter
Instructions
Crust
- Beat all to form dough.
- Press into pan and bake 15-20 to lightly brown.
- Cool completely.
mile high crumbs
- Electric mix all to form crumbs.
- Once crust is cool, spread jelly evenly on top.
- Evenly pinch off and place large crumbs on top of caramel to cover it all.
- Bake 25-30 mins.
- Cool completely, sprinkle with powdered sugar and cut into bars.
- Freezes very well!
Mary says
I have made these delicious bars many times. They are as heavenly as they are easy. And they do freeze well. My suggestion is to freeze some before serving or there won’t be any left to freeze.
lawrence gosselin says
How much is a stick of butter?
Hugs & Cookies xoxo says
8 Tablespoons