These raspberry bars are the newest version of my old favorite Rhubarb bars. A cookie crumb bar that brings coffee house cookie bars right into your own kitchen. I’ve made many versions of the cookie bars and my people love them.
Cookie Bars We Love
You know it all started with my Rhubarb Bars, then we had Strawberry Rhubarb Bars and Blueberry Bars. Then my family thought I went off the deep end when I made these Carrot Cake Bars, but I won them over because they are moist, and filled with pineapple and carrots! Now we’ve got Raspberry Bars and these just might be my favorite way to use fresh raspberries, oh except maybe Raspberry Buckle.
These Raspberry Bars are a little different than most of the cookie bars I make. I used raspberry jam AND fresh raspberries right in the bars. The combination of fresh berries sprinkled over jam is just perfect for these bars!
Usually, I call for making a thickened fruit filling for these bars on the stove-top. In this raspberry recipe, I decided to go with raspberry jam and fresh berries. I wanted to highlight those fresh raspberries.
“What if I don’t have fresh raspberries?”
If you don’t have fresh berries just add an extra spoonful of jam and call it good! Often times I don’t have fresh raspberries because they won’t last in the fridge. I suppose if you frozen raspberries those would work just fine!
Fresh raspberries are hard to keep on hand, they can spoil so quickly! To keep them fresher, longer, do not wash them. That’s right, washing them starts to break them down, and they rot quicker that way.
“What if I don’t have raspberry jam?”
I do usually have homemade raspberry jam on hand because it’s my number one all-time favorite jam. Period! But when I don’t have homemade I am sure to have a jar from Bonne Mamam, it’s one of the best jams on the market, and well enjoy it. Yes, even me, the purist!
There’s a simple solution! Just put fresh or frozen berries in a saucepan. Add a splash of water and enough sugar for your preference. Mash the berries, cook for 10-15 minutes, let them cool, and they should be thickened up enough for these cookies. Congratulate yourself, you just made fresh, no pectin added, jam!
- 2 cups all purpose flour
- 2 cups rolled oats
- 1 1/3 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, more if you used unsalted butter
- 1 cup cold butter
- 1 1/2 cups raspberry jam
- 1/2 cup fresh raspberries, or sub in an extra scoop of jam
- pre-heat your oven to 350˚
- in a bowl combine the flour, oats, brown sugar, baking soda, salt, and butter
- cut the cold butter in small chunks, and toss with the dry ingredients
- use a pastry blender or two knives to cut the butter in, keep working until it resembles crumbs
- measure out 1 cup and set aside
- press the remaining crumbs in a 9X13 pan
- spread the jam over the top of the base layer
- sprinkle with the fresh berries
- crumble the remaining crumbles over the berries
- bake for 35-40 minutes or until the top is lightly browned and the bottom crust is set (you can give it a little poke with a knife to test it)
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 202 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 147mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 4g