Best 11 Raspberry Bar Cookies Barb Recipes

GRAMMIE'S RASPBERRY MERINGUE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly golden, about 12 minutes.
• Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
• Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY BAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
• For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
• For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.

RASPBERRY CAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.
• Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.

CHOCOLATE RASPBERRY MAGIC COOKIE BARS

Steps:

• Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
• Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
• Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.

RASPBERRY-CHEESE COOKIE BARS

Steps:

• Pre heat oven to 350 degrees.
• Mix oats, flour, 1 cup sugar, coconut, nuts, butter and brown sugar until crumbly: reserve 1 1/2 cups.
• Pat remaining crumbly mixture in a greased rectangular pan, 13x9x2.
• Bake 15 minutes: Cool 5 minutes.
• Spread with jam.
• Mix 1/3 cup sugar, egg and cream cheese: pour over jam.
• Sprinkle with reserved crumbly mixture.
• Bake until top is golden and brown. About 20 to 25 minutes: Cool.
• Cut bars into, about 2x1 1/2 inch.

RASPBERRY TREASURE DREAM BARS

Steps:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
• Then spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
• Bake at 350* for 15-20 minutes. Until top layer is lightly browned.

MAGIC RASPBERRY COOKIE BARS

Steps:

• In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
• Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.
• Sprinkle with coconuts and pecans. Bake at 350 degrees for 25-30 minutes or until lightly brown.
• Cool completely and cut into bars. Store, loosely covered, at room temperature.

OATMEAL RASPBERRY BAR COOKIES

Steps:

• Heat oven to 350 degrees.
• Butter a 8" sq pan and set aside.
• Mix all the ingredients together except the Jam.
• Press 2 cups of the mixture into the bottom of the prepared pan.
• Spread jam to within 1/4" of the edge.
• Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
• Bake 35 to 40 minutes and allow to cool on rack before cutting into 2x1-1/2" bars.

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.