Raspberry Bars

Raspberry Bars
Photo by Scott Phillips


  • 1 lb. (3-¾ cups) all-purpose flour
  • 2 eggs
  • 13 oz. (26 Tbs.) unsalted butter, room temperature
  • 2 cups raspberry preserves
  • 7-½ oz. (1-½ cups) chopped, toasted hazelnuts
  • 1-2/3 cup granulated sugar

Heat the oven to 350°F. Butter a 9x13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.Press about two-th...

View full recipe at Fine Cooking


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