Raspberry Bars

By Coppermouse

The better the preserves you use, the better these bars will be. I like to use raspberry because it gives the bars lots of color as well as flavor, but you could use apricot preserves or even a bitter-orange marmalade.

Ad

Ingredients

• 13 ounces (26 tablespoons) unsalted butter, room temperature
• 1 2/3 cups sugar
• 2 eggs
• 3 3/4 cups all-purpose flour
• 1 1/2 cups chopped, toasted hazelnuts
• 2 cups raspberry preserves

Preparation

Step 1

Heat the oven to 350 degrees F.

Butter a 9 by 13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.

Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about 1 hour, until the top is lightly browned.

Let the bars cool before cutting.