MILE HIGH RASPBERRY BARS
These raspberry bars feature a buttery crust and sweet jam filling. The crumb topping is just divine.
Ingredients
Crust
- 3 c. flour
- 1 ⅓ c. confectioner's sugar
- 3 sticks soft butter
Filling
- 1 ¼ cups raspberry jam seedless or with seeds
MILE HIGH CRUMBS:
- 4 ½ c. flour
- 3 c. light brown sugar
- 4 sticks soft butter
Instructions
- Preheat oven 350.
Crust
- You can use a 12x17 jellyroll pan or I used a cast iron 10x15. Spray it with Pam.
- Electric mix all and pat into the pan.
- Bake 15-20 minutes in a 12x17. The 10x15 cast iron baked 25-30. Just until lightly golden brown.
- Then remove and cool.
- Spread with jam and top with crumbs.
Crumbs
- Electric mix all and break int crumbs all over the jelly layer.
- Bake 25-30 mins.
- Cool, cut and sprinkle with powdered sugar.
Notes
It will look like a ton of crumbs and it will be the perfect amount. These bars can be frozen beautifully in ziploc freezer bags.