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raspberry jam bars
If you don’t mind, I think I’ll post the dessert to our late winter picnic first.
We just got back from a fencing tournament and our good friends’ house, and I am really tired, not to mention I know I’m losing an hour of sleep tonight because of Daylight Saving, and that makes me even more tired (Darn you, Benjamin Franklin!), so I didn’t feel like trying to remember what I did to make those chicken hand pies. At least not tonight.
These raspberry bars will be easy to post since I don’t have to type out a whole recipe. They are simply a variation on the peach cobbler bars I posted last fall.
By the way, that recipe was a variation on a cherry bar recipe my friends’ mom makes. So thank you, Kathy! These are wonderfully easy to make, and quite scrumptious.
raspberry jam bars
1 cup (2 sticks or 224g) unsalted butter at room temperature
2 cups (380g) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups (300g) unbleached all-purpose flour
3/4 teaspoon salt
1 cup raspberry jam
for the glaze:
1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure almond extract
1. Preheat oven to 350 degrees 180 degrees celsius). Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread three-fourths of the mixture into the prepared pan. Distribute the jam be teaspoonfuls evenly over the batter. Drop the rest of the batter by tablespoonfuls over the jam, and bake for 20-25 minutes, or until the edges start to turn golden brown.
3. Allow to cool, and cut into 3 inch squares. Whisk together the powdered sugar, cream, and almond extract, and drizzle over the bars.
11 Responses to “raspberry jam bars”
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You have a fantastic blog and am loving it already….that too have jus hopped here…..
and i so love this fantastic recipe….and ur pics too ….fantastic..
have a cheerfully happy sunday….
Those look so yummy! I am going to have to bake those this week. Thanks!
Yum! Thanks for sharing Jaime! Do you think it would work for strawberry jam too?
[...] beside them to keep them warm. My four-year-old brought out a tiny lunch box, which we filled with raspberry jam bars. Then we raced to the mountains and arrived just as the sun hid itself behind the western peaks at [...]
Yes, as a matter of fact, Jen, we actually used both kinds of jam on those, but I thought it would be easier to post a simpler recipe and stick to one kind of jam.
But by all means, use any kind of jam, pie filling, or fruit you want. It’s such a great cookie bar recipe, you could pretty much do anything. If I were to add chocolate, though, I might swap the almond extract with vanilla.
[...] Jam Almond Bars Recipe barely adapted from Sophistimom Makes a half sheet of [...]
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[...] these a different name, but I have to be honest: they’re practically the same dessert as the raspberry jam bars and the peach cobbler bars. I got the basic recipe from a friend a few years ago, who, when she [...]
I plan to make these raspberry jam bars for Christmas. Can you please clarify what you mean by a Large Cookie Sheet (half sheet)? I havent got a clue what size you mean? Thanks so much! I enjoy your blog. Keep it up!
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I made these for my youth group tonight and they raved about them. Thanks for the great recipe!
So glad they liked them! They’re one of my favorite treats to make.