Raspberry Bar-ret By, Lisa

It might seem to you that all I make is dessert.  I could pretend like that’s not true, but let’s face it – I like me some sugar.  I’ll try to make some actual food tomorrow so you don’t worry about my nutrient intake, but I can’t make any promises. 

Tonight’s dessert comes to us from an avid AG reader named Chris who emailed me a recipe for Raspberry Bars. 

Step one – combine ½ cup packed light brown sugar, 1 cup all purpose flour, ¼ tsp. baking soda, 1/8 tsp. salt and 1 cup rolled oats.  Rub in ½ cup (1 stick) butter using your hands or a pastry blender to form a crumbly mixture. 


Press 2 cups of the mixture into the bottom of a greased 8-in. square pan.  (Chris’s recipe says that you should also line the greased pan with greased foil, but since I was using a foil pan I decided to skip that step). 


Spread 3/4 cup raspberry jam to within ¼ inch of the edge. 


Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.  Bake in a 350° oven for 35 to 40 minutes, or until lightly browned. 


Wait to cool before cutting into bars. Then test it out on your roommates.  Here is Annette’s first taste. 


And here is Aaron’s (he’s the new roommate.  He’s also sick and that’s why he hasn’t shaved.  Don’t judge him.)


Did they like them? Do they like me?  Did my raspberry bars earn me their love and respect?



So, thanks Chris for this great and easy recipe.  The raspberry bars were a hit!

8 thoughts on “Raspberry Bar-ret By, Lisa”

  1. Simple. Sweet. Delicious. Raspberry goodness. For a “fill-in”, this understudy is doing a terrific job. Thank you, Lisa — for maintaining the standards to which we’ve become accustomed — in both the culinary and literary sense.

  2. Lisa — This looks great. One question though: have you ever tried to make marble cake with chocolate frosting? If so, do you think you could let us in on your recipe? No offend, but I would rather see something chocolate.

  3. Couldn’t find any recipes for fresh raspberries, so I made a jam-like substance(!) from berries, cornstarch and sugar, which made a great cookie bar from your recipe.

  4. Instead of using greased foil, why not use baking parchment? I discovered this stuff a few years back and wouldn’t be without it now. Virtually nothing sticks to it!

    Anytime you’re baking something with lots of sugar (especially brown) or jam that can make contact with the pan while baking is going to stick, unless you take measures to prevent it.

    As a different topping, you might consider using streusel. Just cut butter or margarine into a mixture of flour and white sugar, as though it were a pastry. Mixing in some chopped nuts would be a nice addition. Then sprinkle that on top of the bars. I’d use about 3 T. of butter and 4-6 of flour, with at least 2 T. of sugar, to taste. A small handful of nuts should be enough.

    I like the idea of using fresh berries, mixed with cornstarch and sugar, too. Great for when they are in season.

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