These raspberry almond bars are a rich and satisfying dessert that bring together sweet fruit and nutty crunch in every bite. A buttery short crust forms the base, followed by a warm layer of raspberry jam that adds vibrant color and juicy flavor. On top, a tender almond-studded crumble gives the bars a delightful texture contrast. They’re a little special to make, but the end result is worth the effort — perfect for serving to guests or enjoying as a treat with coffee or tea.
The process involves gently melting and cooling butter to preserve the texture of the chips mixed into the dough, baking a firm crust layer, spreading juicy raspberry preserves, then topping with more dough and sliced almonds. Once fully baked and cooled, these bars cut beautifully and hold their layers together. Each piece offers a balance of sweet jam, nutty almond, and buttery dough that makes them one of those desserts people will request again and again.
Equipments
- Oven
- 9×9 inch baking dish
- Saucepan
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Wire rack
Ingredients with Quantity
- ½ cup unsalted butter
- 12 ounces vanilla baking chips
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam or preserves
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 325°F.
- In a saucepan, melt the butter gently and remove from heat. Let it cool for about 7 minutes so it is warm but not hot.
- Add about two-thirds of the vanilla chips to the warm butter and let them soften without stirring.
- In a mixing bowl, beat the eggs until foamy, then add sugar and almond extract.
- Pour the butter and softened chips into the egg mixture and stir gently to combine.
- Add flour and salt to the bowl and fold into the mixture just until everything is combined.
- Spread about half of this dough evenly into the bottom of the prepared baking dish and bake for 15–20 minutes, until the crust is set and lightly golden.
- Warm the raspberry jam in a small saucepan until it’s pourable, then spread it over the warm crust, leaving a small border at the edges.
- Stir the remaining vanilla chips into the leftover dough, then drop spoonfuls of it over the jam layer.
- Sprinkle the sliced almonds evenly on top.
- Bake for an additional 30–35 minutes, until the top is set and lightly browned.
- Remove from the oven and cool completely on a wire rack before cutting into bars.
Recipe Info
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Servings: 9–12 bars
- Cuisine: American
- Course: Dessert
How to Store
- Let the bars cool fully before storing.
- Place them in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate up to one week.
- Bars can be frozen for up to 2 months; thaw before serving.
What Not to Do
- Do not add vanilla chips while the butter is too hot; they will melt and ruin the texture.
- Don’t overmix the batter once flour is added — keep it tender.
- Avoid spreading jam right to the edge; leave a small border so bars lift from the pan easily.
Tips & Variations
- For extra almond flavor, add a small sprinkle of almond extract to the dough.
- Swap raspberry jam for another berry preserve if desired.
- If you prefer, press the entire dough into the pan then create swirls of jam for a marbled effect.
- Lightly toast sliced almonds before adding for added crunch and aroma.
Approximate Nutrition (per serving)
- Calories: ~470 kcal
- Carbohydrates: ~58 g
- Protein: ~6 g
- Fat: ~25 g
- Saturated Fat: ~14 g
- Sugar: ~43 g
Ingredients
Method
- Preheat the oven to 325°F.
- In a saucepan, melt the butter gently and remove from heat. Let it cool for about 7 minutes so it is warm but not hot.
- Add about two-thirds of the vanilla chips to the warm butter and let them soften without stirring.
- In a mixing bowl, beat the eggs until foamy, then add sugar and almond extract.
- Pour the butter and softened chips into the egg mixture and stir gently to combine.
- Add flour and salt to the bowl and fold into the mixture just until everything is combined.
- Spread about half of this dough evenly into the bottom of the prepared baking dish and bake for 15–20 minutes, until the crust is set and lightly golden.
- Warm the raspberry jam in a small saucepan until it’s pourable, then spread it over the warm crust, leaving a small border at the edges.
- Stir the remaining vanilla chips into the leftover dough, then drop spoonfuls of it over the jam layer.
- Sprinkle the sliced almonds evenly on top.
- Bake for an additional 30–35 minutes, until the top is set and lightly browned.
- Remove from the oven and cool completely on a wire rack before cutting into bars.
Notes
- Carbohydrates: ~58 g
- Protein: ~6 g
- Fat: ~25 g
- Saturated Fat: ~14 g
- Sugar: ~43 g
Conclusion
While these raspberry almond bars are undeniably indulgent, they combine fruit preserves with nuts and a buttery crust to offer a rich, satisfying dessert experience. Moderation is key with sweet treats like this, but sharing them with friends or enjoying a small piece as a special finish to a meal makes them a delightful part of any gathering.
FAQs
- Can I use seedless or seeded jam?
Both work, though seedless jam spreads more smoothly. - Do the vanilla chips melt into the dough?
They soften in the warm butter but should retain some texture if allowed to cool before adding. - Can I use fresh raspberries instead of jam?
Fresh berries can be thickened with a little sugar and heated to a similar consistency. - What pan size is best?
A 9×9 inch pan yields nicely thick bars. - Can these be made in a larger pan?
Yes, doubling the recipe fits a 9×13 inch pan and increases yield.
