Best Raspberry Jam Bars Recipes

RASPBERRY JAM BARS

Steps:

• In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened., Press into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned. , Spread jam over crust. Combine topping ingredients; spoon over jam. Bake 25 minutes longer or until light golden brown. Cut into squares while warm.

RASPBERRY ALMOND JAM BARS

Steps:

• Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
• Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
• You can use any type of jam you prefer.

WHOLE-WHEAT BARS WITH RASPBERRY JAM

Steps:

• Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
• Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.
• Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.

RASPBERRY JAM CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
• In a large bowl, combine crust ingredients until well blended.
• Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
• While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
• Remove the crust from the oven and pour the filling over the crust.
• In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
• Carefully spoon the jam over and into the filing without disturbing the crust.
• Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
• Cool for 30 minutes.
• Stir remaining jam until smooth, then spread it evenly over the cooled bars.
• Refrigerate 30 minutes.
• Store leftovers (like you'll have those!) in the refrigerator.

RASPBERRY JAM MACAROON BARS

Steps:

• Measure flour and baking powder into a bowl. Add 1/2 cup butter, and use a hand mixer to blend butter into flour until well mixed (about 1 minute on med. speed). Stir in 1 egg and the tablespoon of milk. Mix until soft and a ball of dough forms.
• Pat dough into an ungreased 8" square pan, pressing with fingers to evenly cover bottom. Spread raspberry jam over crust layer. Stir together remaining egg, melted butter, sugar, coconut, and extracts. Spread evenly over jam layer.
• Bake at 350* degrees for 30 minutes and top is slightly golden brown. Allow to cool completely before cutting into squares.

AMY'S SPECIAL RASPBERRY JAM BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish and set aside.
• Combine cookie mix, oil, egg, and water. Fold in the white chocolate chips and press into the bottom of the pan. Bake until edges are golden brown, about 10 minutes, and cool completely.
• Microwave the frosting for about 10 seconds to soften and stir in the milk. Spread on the cooled bars.
• Drop the jam by spoonfuls onto the frosting and swirl with a knife.
• Allow frosting to firm before cutting.