Raspberry Streusel Shortbread Bars

Easy to make raspberry dessert bar layered with shortbread crust, raspberry filling, and streusel on top!

Raspberry Bars

If you need a thank you gift, make these Raspberry Streusel Shortbread Bars! They are fantastic! Or you could show some love by gifting the Best Blueberry Muffins , the Best Chocolate Chip Cookies , or Valentine Peanut Butter Cookie Cups !

• Best Blueberry Muffins
• Best Chocolate Chip Cookies
• Valentine Peanut Butter Cookie Cups

What You’ll Need for the Crust

1/2 cup Butter, Melted

1/4 cup Sugar

1 tsp Vanilla

1/4 tsp Salt

1 cup Flour

For the Raspberry Filling

3/4 cup Raspberry Preserves

1 cup Fresh Raspberries

The Streusel Topping

1/2 cup Old Fashioned Oats

1/3 cup Brown Sugar

1/4 tsp Cinnamon

1/4 cup Flour

1/4 cup Butter, Cold

And the Icing

1 cup Powdered Sugar

2-3 tbsp Milk

1/2 tsp Vanilla

How to Make Raspberry Streusel Shortbread Bars

Preheat the oven to 300 degrees. Spray a 8 x 8 baking pan with non-stick spray.

Make the crust. Mix together 1/2 cup melted butter, 1/1/ cup sugar, 1 tsp vanilla extract, and 1/4 tsp salt. After mixed together well, add in 1 cup flour. Mix until well combined.

Press crust mixture into the prepared pan evenly and bake for 15 minutes.

While the crust is baking, make the streusel. Combine 1/2 cup old fashioned oats, 1/3 cup brown sugar, 1/4 tsp ground cinnamon, and 1/4 cup flour. Mix well. Add in 1/4 cup cold, cubed butter. Cut butter into the mixture until crumbly. Set aside.

Remove from the oven and turn oven up to 350 degrees.

Spread 3/4 cup raspberry preserves over the warm crust. Sprinkle 1 cup fresh raspberries over the preserves.

Sprinkle the streusel mixture over the raspberries and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.

Remove from the oven and let cool to room temperature, then chill in the refrigerator.

Once chilled, make the icing by combining 1 cup powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla extract. Mix until icing consistency is formed. To thin the icing, add a little more milk. To thicken the icing, add a little more powdered sugar.

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Butter – You must use cold butter for the streusel – not warm butter, melted butter, or room temperature butter. It must be cold butter.

Fruit Preserves – You can use any fruit preserves and fresh fruit, you don’t have to use raspberries.

Icing – You will likely have more icing than you need. So you can save it to use for later, make half the recipe, or double this batch and use a 9 x 13 pan instead.

Vegan – You can easily swap the butter for vegan butter and the milk for almond/soy milk.

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