Raspberry-Walnut Crumble Bars

Raspberry-Walnut Crumble Bars
five_whole_stars
Click a Star to Rate This Recipe
Makes 24 bars| Hands-On Time: | Total Time:

Ingredients

  • nonstick cooking spray
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2/3 cup raspberry jam
  • 1 cup chopped walnuts

Directions

  1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.
  2. In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.
  3. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  4. Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.
  5. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.
By November, 2010

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 175Calories From Fat 83
  • Fat 9g
  • Sat Fat 4g
  • Cholesterol 32mg
  • Sodium 42mg
  • Protein 2g
  • Carbohydrate 22g
  • Sugar 14g
  • Fiber 1g
  • Iron 1mg
  • Calcium 10mg
What does this mean? See Nutrition 101 .

Quick Tip

Stonewall Kitchen Jam
Don’t like seeds? Use seedless raspberry jam on these nutty bars.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.