Raspberry Jam Bars
These raspberry jam squares feature seedless raspberry jam layered between a shortbread like crust and crumble. Topped with chopped nuts and confectioners sugar. Easily customize them to your liking using whatever jams and nuts you prefer.
Equipment
- 1 8 inch square baking pan
Ingredients
- 1 cup unsalted butter
- ⅓ cup granulated sugar
- 2 large egg yolks
- 2 cups all purpose flour
- ½ cup seedless raspberry jam
- 2 tablespoons confectioners sugar
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 375 degrees. Line an 8" square baking pan with parchment paper.
- In the bowl of an electric mixer (or with a hand mixer) beat butter and sugar until fluffy, about 2 minutes on med-high speed. Add egg yolks one at a time, mixing well between each addition.
- Add flour, 1/2 cup at a time, mixing between each addition.
- Press 1 1/2 cups of the dough into the parchment lined baking pan, spread the jam on top. Crumble the remaining dough evenly over the top of the jam and pat down lightly. Sprinkle with nuts.
- Bake for 30-35 minutes, until the crumble on top is golden brown.
- Remove from oven and cool completely on a wire rack. When completely cooled, lift out of the pan using the parchment paper.
- Sprinkle with confectioners sugar and cut evenly into 20 squares or 16 for larger portions.
Notes
Store in an airtight container for up to 3 days, or wrap well and store in the freezer for up to three months.
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https://www.redcottagechronicles.com/recipe/raspberry-jam-bars/