Raspberry Bars are comfort food to me… the soft crumble raspberry mouthfuls remind me that classics are classics for a reason!
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Raspberry Bars
2015-01-17 09:06:46
Raspberry Bars are comfort food to me... the soft crumble raspberry mouthfuls remind me that classics are classics for a reason!
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Nutrition Facts
Serving Size
1442g
Amount Per Serving
Calories 4668
Calories from Fat 1884
% Daily Value *
Total Fat 215g
330%
Saturated Fat 131g
654%
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 55g
Cholesterol 724mg
241%
Sodium 262mg
11%
Total Carbohydrates 643g
214%
Dietary Fiber 40g
162%
Sugars 292g
Protein 57g
Vitamin A
133%
Vitamin C
197%
Calcium
37%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Base
- 1/3 cup + 1 tablespoon caster sugar
- 1 1/2 cups + 2 1/2 tablespoons all purpose flour, sifted
- 1/2 teaspoon baking powder, sifted
- pinch of salt
- 1 egg, lightly beaten
- 100g unsalted butter, melted
For the Raspberry Filling
- 450g raspberries, hulled and chopped (or use thawed berries, water removed)
- 1/2 cup + 1 tablespoon sugar
- 1 teaspoon vanilla extract
For the Crumble topping
- 1 1/2 cups + 2 1/2 tablespoons all purpose flour, sifted
- 1/3 cup + 1 tablespoon sugar
- 150g cold unsalted butter
What you do
- Preheat the oven to 350°.
- Butter a 20x30cm (8x12in) baking pan and line with foil, leaving an overhang on two opposite sides.
- Butter the foil or use a non-stick spray.
- To make the cookie bar base, place the sugar, flour, baking powder, salt, egg and butter in a bowl and mix well to combine.
- Press into the base of the prepared pan and bake for 20-25 minutes or until golden and firm.
- Let cool completely.
- While the base is baking, make the filling. place the raspberries, sugar and vanilla in a bowl and toss to combine. Set aside for the juices to flow out and let the flavors merge together.
- To make the crumble topping, place the flour and sugar in a bowl and mix to combine.
- Add the butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs.
- Remove any excess liquid or juice from the berry filling.
- Evenly layer the raspberry filling over the baked base.
- Top with a generous layer of crumble topping.
- Now bake again for 35-40 minutes or until golden on the top.
- Once done, allow the cake to cool on the wire rack.
- Then let it cool completely. using a serrated knife dipped in warm water, make clean cuts on the cake to make square bars of any size you like.
Adapted from Fun and Food Cafe
Adapted from Fun and Food Cafe
Jessy + Melissa https://www.jessyandmelissa.com/