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RASPBERRY CRUMB BARS




Source of Recipe


Aunt Saunny

1 cup unsalted butter at room temperature (plus a little extra to butter pan)
½ cup sifted powdered sugar
2 cups all-purpose flour
½ tsp. salt
½ cup rolled or quick-cooking oats (not instant)
¼ cup chopped walnuts
¾ cup seedless raspberry preserves

Position a rack in the center of the oven and preheat to 375°. Butter 9 x 9 pan.
In a large mixing bowl, beat together the one-cup of butter and powdered sugar until completely smooth and well blended. Sift on the flour and salt and blend all together just until the dough forms crumbs or large clumps.
Turn the dough out onto a piece of wax paper.
With lightly floured hands, squeeze the dough into a rough ball. The warmth of your hands softens the butter and brings the dough together. Divide the dough ball in thirds. Crumble one portion into a bowl and press the remaining portions in an even layer on the bottom of the prepared pan.
Bake 15-18 minutes, or until golden brown around the edges and pale gold on top. Remove from oven and cool.
Meanwhile, add the oats and nuts to the remaining dough in the bowl and pinch it all together to form crumbs.
Spread the preserves over the baked dough in the pan, then top evenly with the crumbs. Return the pan to the oven to bake an additional 20-24 minutes, or until the crumbs are golden brown on top. Cool completely before cutting into 16 bars.

These bars are fragile when warm, so make sure they are cold before removing from pan to serve.