Raspberry Bars Recipe
Raspberry Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a favorite finger food for Valentine's Day parties because it looks so festive. Here in snowy Maine, these bars are also fun to make on a "snow day" when our normal routine shifts to a vacation day.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 25 min.

Ingredients

  • 1/3 cup plus 1/2 cup sugar, divided
  • 1-1/2 cups all-purpose flour
  • 3/4 cup butter, cubed
  • 2 eggs, separated
  • 1 cup raspberry jam
  • 1 cup broken walnuts

Directions

In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts.
Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator. Yield: 3 dozen.
Originally published as Raspberry Bars in Grandma's Great Desserts Cookbook 1992, p57

Nutritional Facts

1 each: 118 calories, 6g fat (3g saturated fat), 22mg cholesterol, 42mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 1/3 cup plus 1/2 cup sugar, divided
  • 1-1/2 cups all-purpose flour
  • 3/4 cup butter, cubed
  • 2 eggs, separated
  • 1 cup raspberry jam
  • 1 cup broken walnuts
  1. In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts.
  2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts.
  3. Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator. Yield: 3 dozen.
Originally published as Raspberry Bars in Grandma's Great Desserts Cookbook 1992, p57

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jimandzsuzsa User ID: 8471553 231945
Reviewed Aug. 29, 2015

"These are delicious! I grew up in Hungary eating these. My mom called them N?i Szesz?ly. These are impressive taken to a gathering. Thank you for the recipe."

MY REVIEW
RaOwBe User ID: 705805 48318
Reviewed May. 22, 2011

"These are awesome!"

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