AGATHA’S RASPBERRY BARS

By angielaine

2009 – Tobin doesn’t want this ever again, he won’t eat it with raspberry (doesn’t like them). He may like it with blueberries, lemon or apple.

Ingredients

• 2 1/2 Cups Flour
• 2/3 Cup Sugar
• 1/2 tsp Salt
• 1 Cup plus 2 Tbsp Unsalted Butter, softened (divided use)
• 1/4 Cup Brown Sugar
• 1/2 Cup Old-Fashioned Rolled Oats
• 1/2 Cup Chopped Walnuts
• 1/2 tsp Almond Extract
• 3/4 Cup Raspberry Preserves
• 3/4 Cup Fresh or Frozen Raspberries (thaw if using frozen)
• 1 Tbsp Lemon Juice

Preparation

Step 1

Preheat oven to 375°F. Line a 9x13-inch baking pan in both directions with aluminum foil. Spray foil with nonstick cooking spray. Mix flour, sugar and salt in stand mixer at low speed until well combined. Add 1 cup butter, 1 piece at a time until resembling sand. Set aside 1 cup of flour mixture. Place the remaining mixture into baking dish, pressing in to form an even bottom layer. Bake for 15 to 18 minutes, until edges are golden brown. Meanwhile, to reserved flour mixture, add brown sugar, oats, walnuts and almond extract. Mix well. Mix in remaining 2 tablespoons butter. In another bowl, combine raspberry preserves, raspberries and lemon juice. Mash well with fork. Spread raspberry filling over hot crust and sprinkle with streusel topping. Bake for another 20 to 22 minutes or until topping is golden brown. Cool to room temperature and remove from pan. Cut into squares.