Raspberry Almond Bars Recipe

Introduction

Raspberry Almond Bars are a delightful treat combining a buttery vanilla chip batter with a sweet raspberry jam layer and crunchy sliced almonds. Perfect for a snack or dessert, these bars offer a balance of rich flavors and textures that everyone will love.

Ingredients

• 1/2 cup unsalted butter
• 12 oz. package Nestle’s Tollhouse premiere vanilla chips (divided use)
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp. almond extract
• 1 cup unbleached all-purpose flour
• 1/2 tsp. salt
• 1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
• 1/4 cup sliced almonds

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Grease a 9×9-inch baking pan.
2. Step 2: In a saucepan, melt the butter over low heat. Remove from heat and let cool for 5 to 7 minutes.
3. Step 3: Add 1 cup of the vanilla chips to the melted butter but do not stir. Let them soften.
4. Step 4: In a small bowl, beat the eggs with an electric mixer until foamy. Add the granulated sugar and almond extract, mixing well.
5. Step 5: Pour the butter and vanilla chip mixture into the egg mixture and combine.
6. Step 6: In another bowl, whisk together the flour and salt. Add this to the wet ingredients and stir gently with a wooden spoon just until combined.
7. Step 7: Spread half of the batter evenly into the prepared baking pan.
8. Step 8: Bake for 15 to 20 minutes, or until the crust is golden brown. Note: If doubling the recipe, baking time may increase to around 30 minutes.
9. Step 9: While the crust is warm, gently heat the raspberry jam in a small saucepan over low heat until melted and spreadable.
10. Step 10: Spread the melted jam evenly over the warm crust, leaving about a 1/8-inch border around the edges to prevent sticking.
11. Step 11: Stir the remaining vanilla chips into the leftover batter. Drop spoonfuls of this over the jam layer.
12. Step 12: Sprinkle the sliced almonds evenly on top.
13. Step 13: Bake for an additional 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. For double batches, baking may take 40 to 45 minutes.
14. Step 14: Allow the bars to cool completely on a wire rack before cutting and serving.

Tips & Variations

• Use unbleached all-purpose flour for a tender texture; bleached flour can make baked goods tougher.
• Try substituting raspberry jam with other fruit preserves like strawberry or apricot for different flavor twists.
• Toast the sliced almonds lightly before adding them on top to enhance their flavor and crunch.
• If you prefer a stronger almond flavor, add a few drops of almond extract to the melted jam layer before spreading.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated bars briefly in a microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or fresh raspberries instead of jam?

Using fresh or frozen raspberries will change the texture and moisture content. The jam is preferred because it spreads easily and sets well. If using berries, cook them down with sugar to create a thick spread before layering.

Why should I use unbleached flour?

Unbleached flour contributes to a softer, more tender crumb. Bleached flour can make baked goods tougher, which is less desirable for these delicate bars.

Raspberry Almond Bars Recipe

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★★★★★

4.8 from 79 reviews

These Raspberry Almond Bars are a delightful treat featuring a buttery vanilla chip base layered with sweet raspberry jam and topped with sliced almonds. Perfectly baked to a golden brown, they offer a rich combination of creamy sweetness and tart fruitiness with a satisfying crunch.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9–12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Batter

• 1/2 cup unsalted butter
• 12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips (divided use)
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp. almond extract
• 1 cup unbleached all-purpose flour
• 1/2 tsp. salt

For the Filling and Topping

• 1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
• 1/4 cup sliced almonds

Instructions

1. Melt Butter and Vanilla Chips: In a saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, remove from heat and let cool for about 5-7 minutes. Then add 1 cup of the vanilla chips to the melted butter, but do not stir yet to allow the chips to soften.
2. Prepare Egg Mixture: In a small mixing bowl, beat 2 large eggs using an electric mixer until foamy. Add 1/2 cup granulated sugar and 1 teaspoon almond extract, continuing to mix until combined.
3. Combine Mixtures: Pour the butter and vanilla chip mixture into the egg mixture bowl. In a separate bowl, combine 1 cup unbleached all-purpose flour and 1/2 teaspoon salt. Add the flour mixture to the egg mixture and gently stir with a wooden spoon just until combined to avoid overmixing.
4. First Bake of Batter: Grease a 9-inch square baking pan and spread half of the batter evenly into the pan. Bake in a preheated oven at 325°F for 15-20 minutes or until the crust turns golden brown. Note: If doubling the recipe, it may take around 30 minutes to set.
5. Prepare Jam Layer: While the crust is warm, gently melt 1/2 cup of seedless raspberry jam in a small saucepan over low heat until easily spreadable. Spread the melted jam evenly over the baked crust, leaving about a 1/8-inch edge around the pan to prevent the jam from sticking to the sides.
6. Top with Remaining Batter and Almonds: Stir the remaining 11 oz. of vanilla chips into the leftover batter. Drop spoonfuls (about teaspoons) of this mixture over the jam layer to create a dotted topping. Sprinkle 1/4 cup sliced almonds evenly over the top.
7. Final Bake: Return the pan to the oven and bake for an additional 30-35 minutes, or until a toothpick inserted near the center comes out clean. For double batches, baking may take 40-45 minutes.
8. Cooling: Remove from oven and allow the bars to cool completely on a wire rack before cutting and serving.

Notes

• Use unbleached all-purpose flour to maintain a tender texture; bleached flour may make baked goods tough.
• Be careful not to overmix the batter once the flour is added to keep the bars light.
• Leaving an edge without jam prevents sticking and makes cutting easier.
• If doubling the recipe, expect longer baking times both for the initial crust and final bake.
• Vanilla chips add a unique sweet flavor complementing the raspberry and almond.

Keywords: raspberry bars, almond bars, vanilla chip bars, baked dessert, raspberry almond dessert, easy dessert bars, sweet treat