Raspberry Streusel Bars

Name: Raspberry Streusel Bars
Yield: Makes twenty-four 2-inch squares
Ingredients: 2 1/2 cups (12 1/2 ounces), unbleached all-purpose flour; 2/3 cup (4 2/3 ounces), granulated sugar; 1/2 teaspoon, table salt; 18 tablespoons (2¼ sticks), unsalted butter, cut into 18 pieces and softened to cool room temperature; 1/2 cup (1 1/2 ounces), old-fashioned rolled oats; 1/2 cup, pecans, toasted and chopped fine; 1/4 cup (1 3/4 ounces), packed light brown sugar; 3/4 cup, raspberry jam; 3 1/4 ounces (3/4 cup), fresh raspberries; 1 tablespoon, lemon juice

31 comments

Appears in Cook's Illustrated September/October 2005

Desserts or Baked Goods

Sandy, crumbly, and bland shouldn't be words used to describe a raspberry bar. Tender, fruity, and crunchy—that's more like it.

SERVESMakes twenty-four 2-inch squares

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

We realized early in developing our raspberry streusel bar recipe that the bottom crust needs to be firm and sturdy, while the topping should be light as well as sandy and dry so it can adhere to the filling. Since we didn't want to make tw...

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