This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2008-1-2-9-42-39


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Raspberry Bars

From the Kitchen of Cooks Illustrated,
2008-01-02
Delicious raspberry bars when you have a really good jar of jam.
Prep Time:
 15 minutes

Cook Time:
 1 hours

Categories:
 American
 Dessert
 Veggie

Yields:
 8 serves


Ingredients

2.5c unbleached all-purpose flour,
2/3c granulated sugar,
1/2tsp salt,
16tbsp butter,
1/4c light or dark brown sugar,
1/2c old-fashioned rolled oats,
1/2c pecans,
3/4c raspberry preserves,
3/4c fresh raspberries,
1tbsp lemon juice,

Equipment

  • 13x9 in baking dish
  • tin foil
  • medium bowl
  • small bowl

Directions

  1. Heat oven to 375 degrees. Line bottom of pan with foil and spray foil with nonstick cooking spray.
  2. Mix flour, granulated sugar and salt with low speed until combined for 5 seconds. On low, add butter a tablespoon at a time. Mixture should resemble damp sand.
  3. Measure 1.25 c above mixture into medium bowl and set aside. distribute remaining flour mixture evenly in bottom of prepared baking pan; press mixture into an even layer to form a bottom crust. Bake until edges begin to brown 14 to 18 minutes.
  4. Create streusel: Add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tbsps butter by rubbing mixture between fingers until butter is fully incorporated.
  5. Combine preserves, raspberries and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
  6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling. Bake for 22-25 minutes.
  7. Cool to room temperature and remove from baking pan. Cut into squares with a chef's knife.