bakekrazy

While out shopping the other day I found a sale on Raspberries. How could I pass that up, only $1.00 per container. Making fruit bars was the first thing that came to mind. This recipe is a combination of a cookie, fruit and streusel topping.

Line a 9″ x 13″ baking pan with parchment paper folding the sides over and pre-heat your oven to 300 degrees.

Base/crust
1 cup unsalted butter (melted)
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour

Filling
3 – 6oz containers of raspberries
1 cup sugar
1 teaspoon lemon juice

Streusel Topping
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup rolled oats
1/4 teaspoon salt
1/2 cup unsalted butter

Glaze
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

In a medium sauce pan place the raspberries, sugar and lemon juice to make the filling. Place on a medium heat and bring to a boil. Allow to reduce while stirring to thicken. Strain through a sieve mesh with the back of a spoon to remove the seeds and allow to cool in the refrigerator.

For the crust, in a medium bowl add the butter, sugar, vanilla extract and salt together. Add in the flour and combine well and then press evenly into the bottom of the prepared pan. Bake in the middle of the oven for 15 minutes. Remove the pan, turn the oven up to 350 degrees.

Make the streusel by combining all ingredients together in a medium bowl. With a dough cutter begin to crush together to make a crumb like finish.

To assemble; Pour the raspberry jam over the crust and top with the streusel evenly. Bake at 350 degrees for 35 minutes. Allow to cool and top with the glaze then cut into desired bar size.

Enjoy
Chef Brian Klauss