We’ve been so good lately about eating pretty healthy on a budget, but we can’t deny our sweet cravings from time to time. Moderation is key! This super simple, six-ingredient Raspberry Bar recipe did a fine job of satiating us.
- 2 1/4 cups flour
- 1 cup sugar (use less sugar if you don’t want this too sweet)
- 1 cup chopped pecans (you can substitute this with walnuts, etc.)
- 1 cup butter (we used unsalted)
- 1 egg
- 1 (10 ounce) jar of raspberry preserves (we used an all-natural fruit spread sweetened only from fruit and fruit juice. You can also substitute with another jam like strawberry).
- Preheat oven to 350 degrees.
- Soften butter a bit at room temperature to make the below step easier.
- In large mixing bowl, combine flour, sugar, pecans, butter & egg. Beat at low speed, scraping bowl often, until mixture is crumbly (about 3 min.). (Funny info – we used a rice scooper to do this b/c that’s all we had and it worked just fine).
- Reserve 1 1/2 cups crumb mixture and set aside.
- Press remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan (note: our pan is 9 x 13 so it didn’t fill it all up).
- Spread preserves to within 1/2 inch of edge.
- Crumble reserved crumb mixture over preserves.
- Bake about 50 minutes or until lightly browned.
- Let it cool, then cut into bars/squares.
When we pulled this out of the oven, the smell hit all of our sweet spots. It took all of my will power not to dive in with my fingers, three-year-old style.
This was so sweet and delicious! I loved the crunchy crust parts and the jam was just oozing out. I was also glad that it didn’t fall apart. The best part of this recipe was that most of the ingredients are things you might normally have at your house, except for the pecans and raspberry preserves. This will probably last us a few days. Total cost was about $6.50 – not too bad for 16 medium to large squares.