At the recent Craft Social that we put on I made raspberry bars, thanks to attendee Tasha for prompting me to post this. I have been making these lately every time I have to bring something. It is simply the best recipe ever, from Cooks Illustrated, October 2005.
Recipe can be made in a standing mixer or food processor. Frozen raspberries can be substituted for frewsh, be sure to defrost before combining with raspberry jam, Bars best eaten they day they are made but will keep in airtight container for up to 3 days.
2 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
16 tablespoons (2 sticks butter) plus 2 tablespoons unsalted butter, cut into 1/2 pieces softened to room temperature
1/4 packed brown sugar (light or dark)
1/2 cup old fashioned rolled oats
1/2 cup finely chopped pecans
1 cup raspberry jam (Smucker's is the best, says Cooks Illustrated)
1/2 pint raspberries (about 1 cup)
1 Tablespoon lemon juice
1) Pre-heat 350 degrees. Fold aluminum foil in half so it fits lenth-wise into a 13x9 inch pan, double up more foil to go width-wise in the pan. Spray with non-stick spray.
2) In mixer with flat beater, mix flour, sugar, salt, and 16 tablespoons butter, slowly, until mixture resembles damp sand.
3) Reserve 1 1/2 cups mixture in another bowl. Pat remaining mixture on the bottom of the pan with fingers to make crust layer. Bake 14 - 18 minutes.
4) While crust is baking, add brown sugar, oats, and nuts to reserved flour mix; toss to combine. Work in remaining 2 tablespoons butter. Pinch mixture with fingers to create hazlenut-sized clumps, set aside.
5) Combine, jam, berries, and lemon juice. Mash with fork until combined, but some berry pieces remain.
6) Spread filling over hot crust, sprinkle streusel topping evenly over filling (do not press into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1-2 hours, maybe more. Remove from baking pan by lifting the aluminum foil extensions. Use knife to cut into squares.