Amazing Raspberry Bars!

These are the best raspberry bars I’ve ever had!  My Friend Ann M. brought me a sample at the end of the school year and I’ve been dreaming of them ever since.  She was kind enough to share the recipe with me.  This will be my “go to” raspberry bar recipe from now on. 

There are few ingredients, which I love.  Ann uses Soho raspberry filling,  I used seedless raspberry jam, it’s what I had on hand.  You could substitute any fruit filling you like. (apricot would be awesome too!)  The recipe called for ground walnuts, I only had pecans on hand so I used them.  They turned out amazing!  The bars cut beautifully and make for a very professional looking presentation. 

This is the sort of thing I love to share with friends.  If you’d like to package them, cut small squares of wax paper to layer between bars.  There is nothing like receiving a beautifully packaged homemade treat!


Raspberry Bars

1 lb. softened butter (4 sticks) 
1 1/2 cups ground walnuts or pecans
2 cups sugar
4 1/2 cups flour + 1/2 cup more
1/2 teaspoon salt
3 large eggs
2 cups raspberry filling

1)  Preheat the oven to 350′.  Coat your pan (*see below) or pans well with cooking spray, set aside.
2)  In your stand mixer or large bowl with electric mixer, beat the butter and 1 cup of the ground nuts.  Add the sugar and beat well.  Add the eggs, beat well.  Add 4 1/2 cups of flour.  The dough will be a little sticky.
3)  Press a little over half of the dough evenly into the bottom of the baking pan.  You may have to put a little flour on your hands to prevent the dough from sticking.  Spread the filling over the dough keeping it 1/2″ from the outer edge.
4)  Add the additional 1/2 cup of flour and the remaining 1/2 cup of the ground nuts back to the mixing bowl and beat until blended.
5)  Add the remaining dough in clumps to the top of the filling. 
6)  Bake for 35 minutes or until nicely browned.  Cool completely before slicing.

*This recipe is quite large.  I made a half sheet pan which is 12″ x 18″.  You could use two 9″ x 13″ pans if you don’t have a half sheet pan.
*Reduce the baking time slightly if you’re using a dark pan.  Set the timer for 25 minutes and watch carefully.

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  1. Hi Angie ~ I assume the eggs go in somewhere?

  2. These look so good! Is there a particular type of flour I should use?

  3. Hi Angie
    These look so yummy!
    I’d like to make a half batch in one 9 x 13″ pan…should I just decrease all the ingredients by half? (should I use 1 egg or two? etc.)

    Also, I don’t have an electric mixer or food processor. Is this something I can mix by hand?


    • I think that would work just fine. Watch baking time, should decrease. May take only 25-30 minutes or so.

    • I’d use one egg and the yolk of another, that should do it. You can mix it by hand. Let the butter get very soft, it’ll be easier that way.

  4. Love these! They have become my new “go to” recipe! I love that the recipe makes such a huge batch. I top them with a drizzle of confectionary sugar/milk mixture and then cut them on the diagonal- so pretty!