These Raspberry Bars are rich, buttery and crumbly. Try them with cool whip or vanilla icecream too!
15 Tbsp unsalted butter (1 stick + 7 Tbsp), melted
2 cups flour
3/4 cup raspberry preserves, mixed smooth with a fork
1 cup plus 1 Tbsp flour
3/4 cup light brown sugar
8 Tbsp unsalted butter (1 stick), at room temp, cut into small cubes
Preheat oven to 350 degrees. Line a 9 X 13 " baking pan with parchment paper or aluminum foil, overhanging the sides for easy removal of bars later. Crust: mix the butter and flour with a fork until combined and forms a dough.
Spread crust on bottom of pan, use a large piece of waxed paper to evenly press down crust.
Bake crust for 15 mins until lightly golden and let cool completely. Topping: Using a pastry blender, food processor or your fingers, mix together the flour and brown sugar, then cut in the butter until mixture resembles coarse crumbs.
Spread the raspberry preserves onto the cooled crust, leaving about a 1/4 in of the crust on edges showing. Sprinkle crumbs over the preserves ~ it will seem like a lot of crumbs, but get 'em all on there for a nice crumbly top
Bake for 15 mins or until golden brown. Allow to cool, then cut with a serrated knife. Sprinkle with Confectioners sugar if desired.