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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/raspberry-almond-bars-recipe/