Almond Raspberry Bars
Enjoy the perfect blend of sweet and nutty with our Almond Raspberry Bars recipe. Featuring a buttery shortbread base, raspberry filling, and a hint of almond, these bars are a crowd-pleaser for any occasion.
Servings: 16
Calories: 338kcal
Ingredients
Crust ingredients:
- 2 cups all-purpose flour 260 grams
- 1 cup granulated sugar 200 grams
- 1/2 teaspoon baking powder 3 grams
- 1/2 teaspoon salt 3 grams
- 3/4 cup unsalted butter melted, 6 ounces
- 1 large egg
- 1 teaspoon almond extract 4 grams
For the filling:
- 21 ounces Comstock More Fruit Raspberry Pie Filling
For the topping:
- ½ cup sliced almonds
For the drizzle:
- 3/4 cup powdered sugar 98 grams
- 2 teaspoons 2% milk
Instructions
- Preheat the oven to 350ºF. Line an 8×8" square baking dish with parchment paper. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt. Add in the melted butter, egg, and almond extract. Mix together until you have a crumbly dough. Set aside 1 cup of crust dough.
- Press the remaining shortbread dough into an even layer in the prepared pan. Prick crust all over with a fork. Bake the crust in the preheated oven for 12 minutes.
- Spread the pie filling over the baked crust, spreading it evenly. Sprinkle the reserved crust dough crumbles over the top. Sprinkle the sliced almonds on top. Press down on the toppings with a light hand so that bars stick together well. Bake for an additional 38-40 minutes, or just until the crumble is turning a slight golden color.
- Let the shortbread bars cool completely to room temperature, approximately 1 hour.
- In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bars.
- Lift up on the parchment paper to remove the bars from the pan. Cut into squares and store in an airtight container.
Video
Notes
- If you don't have parchment paper, spray the baking pan with cooking spray before baking the crust.
- Remember, ovens can vary, so keep an eye on your bars as they bake to achieve that perfect color and texture.
- To make gluten free: Replace all purpose flour with equal measurements of King Arthur All Purpose Gluten Free Flour, and add an additional 2 tablespoons of melted butter to crust dough.
- Use Comstock More Fruit Cherry Pie Filling for the most raspberries.
- I used a glass baking pan. If you use a metal pan, it may take a few minutes less to bake.
- Refer to the article above for more tips and tricks.
The calories shown are based on the bars being cut into 16 pieces, with 1 serving being 1 cherry bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 338kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 91mg | Potassium: 99mg | Fiber: 1g | Sugar: 36g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg