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Raspberry Crisp Bars

raspberry-crisp-bars

Cook Time: 40 Min

Yield: 20 Servings

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Ingredients

  • CRUST
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/3 C. powdered sugar
  • 1 C. all-purpose flour
  • TOPPING
  • 1/2 C. all-purpose flour
  • 3 Tbsp. firmly packed brown sugar
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg yolk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. Polaner® Raspberry All Fruit

Directions

  1. HEAT oven to 350°F.
  2. BEAT 1/2 C. shortening and powdered sugar in mixing bowl with electric mixer at medium speed until well blended. Stir in 1 C. flour until mixture is just crumbly. Press into bottom of ungreased 8×8-inch square baking pan.
  3. BAKE 10 to 12 minutes or until crust is set but not browned. Place on cooling rack.
  4. COMBINE 1/2 C. flour, brown sugar, baking powder and cinnamon in medium bowl. Mix well. Cut in 1/4 C. shortening with a fork until mixture forms even crumbs. Add egg yolk and vanilla. Mix well. Spread preserves evenly over crust. Sprinkle topping evenly over preserves.
  5. BAKE 30 minutes or until topping is golden. Place on cooling rack. Cool completely. Cut into bars.

Raspberry Crisp Bars

raspberry-crisp-bars

Cook Time: 40 Min

Yield: 20 Servings

Ingredients

  • CRUST
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/3 C. powdered sugar
  • 1 C. all-purpose flour
  • TOPPING
  • 1/2 C. all-purpose flour
  • 3 Tbsp. firmly packed brown sugar
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg yolk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. Polaner® Raspberry All Fruit

Directions

  1. HEAT oven to 350°F.
  2. BEAT 1/2 C. shortening and powdered sugar in mixing bowl with electric mixer at medium speed until well blended. Stir in 1 C. flour until mixture is just crumbly. Press into bottom of ungreased 8×8-inch square baking pan.
  3. BAKE 10 to 12 minutes or until crust is set but not browned. Place on cooling rack.
  4. COMBINE 1/2 C. flour, brown sugar, baking powder and cinnamon in medium bowl. Mix well. Cut in 1/4 C. shortening with a fork until mixture forms even crumbs. Add egg yolk and vanilla. Mix well. Spread preserves evenly over crust. Sprinkle topping evenly over preserves.
  5. BAKE 30 minutes or until topping is golden. Place on cooling rack. Cool completely. Cut into bars.

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