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Raspberry Almond Bars

 Raspberry Almond Bars
A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust.
36 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Almond Extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 jar (12 ounces) raspberry jam


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • extract. Combine flour and baking powder; gradually add to the
  • creamed mixture and mix well.
  • Press into a greased 13-in. x 9-in. baking pan. With a moistened
  • finger, make diagonal indentations every 2 in. in both directions,
  • about 1/3 in. deep.
  • Fill indentations with jam. Bake at 350° for 40 minutes or until
  • lightly browned. Cool on a wire rack. Cut into bars. Yield: about 3
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 224 calories, 11 g fat (6 g saturated fat), 39 mg cholesterol, 118 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.