Raspberry bars
My Holiday Baking Song (with apologies to “Deck the Halls”)
’Tis the season to start baking,
Fa la la la la la la la la.
Making raspberry bars for the taking,
Fa la la la la la la la la.
Don we now our cups and spoons,
Fa la la la la la la la la.
Days are short now, hello Moon!
Fa la la la la la la la la.
Stir the butter with the flour,
Fa la la la la la la la la.
Wipe off that frown, don’t be sour,
Fa la la la la la la la la.
Turn on the oven, grease your sheets,
Fa la la la la la la la la.
Drop balls of dough to make your treats,
Fa la la la la la la la la.
Cookies will make people happy,
Fa la la la la la la la la.
Genuine joy, never sappy,
Fa la la la la la la la la.
It’s cold outside, but my kitchen is warm,
Fa la la la la la la la la.
Baking for others, night to morn,
Fa la la la la la la la la.
Whew, there’s something about this time of year that makes me feel musical! I have to say (much to my family’s disappointment) I’m not one to go to church very often. But I always look forward to Christmas Eve services because I get to belt at the top of my lungs some of my favorite songs.
Technically, however, it’s not Christmas yet. Nor is it even Advent, which doesn’t start for a few days. Growing up with an Episcopal priest for a mom, we were always made very aware the differentiation between the two seasons. For a few years, in fact, we didn’t even put up our tree until Christmas Eve. The upside to this waiting was we celebrated the full 12 days of Christmas, which meant a new gift for each of the 12 days. And while I didn’t receive a partridge in a pear tree, life still felt like a song.
Mom started making her raspberry bars about 10 years ago and there’s nothing particularly Texan about them, but trust me, they’re addictive. She fills tin after tin with these at the holidays, and if there are any left by Christmas Day it’s only because I’ve squirreled some away to take back to New York with me. She also sends them to me in the mail from time to time, and it’s always a happy day when they arrive, as even the most miserable grump will soften and smile after one bite. To quote one grateful eater: “These are pure heavenly decadence. Can I have another, please?”
They’re not complex—just a mixture of raspberry jam, almonds, and white-chocolate chips all nestled on a buttery cake base. But it’s the combination of flavors that make me (and everyone else) swoon. They’re highly portable and make a great gift or dessert offering. Just make sure there’s enough to go around, as these usually disappear fast.
So, ’tis the season to start baking! Fa la la la la la la la la!
Mom’s raspberry bars
Ingredients
- 1 cup unsalted butter
- 4 cups vanilla chips
- 4 eggs
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons almond extract
- 1 cup raspberry preserves
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 325° F.
- Melt butter in small saucepan over low heat. Remove and add 2 cups vanilla chips. Let stand, do not stir.
- Beat eggs in mixing bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in chip mixture; add flour, salt, and almond extract. Beat on low speed just until combined.
- Spread half of the batter in a greased 9×13 inch baking pan. Bake in the oven 15-20 minutes or until golden brown and the top feels firm. It will continue to bake in the next step, so don't over bake it.
- Stir remaining chips into remaining batter. Set aside. Melt fruit spread in saucepan, then spread evenly over baked layer.
- Gently spoon the remaining batter evenly over fruit. Evenly sprinkle the top with the almonds. Bake 30-35 minutes more, or until the nuts are beginning to brown and top layer is golden brown and firm. Like a cookie, it will continue to cook and harden after removing from the oven, so be sure not to over bake it.
- Let cool and then cut into squares or bars. Store in an airtight container for 1 week. Can also be frozen.
mmm. i’m so making this for dessert Christmas Eve. Thanks for the recipe. these look so hearty and satisfying. yum!
Meeta–Thanks for joining me in song–I love your lyrics!
Nikkipolani–You’re welcome and they do ship very well.
Christine–I think they’d be wonderful with cherry jam as cherries and almonds go so well together. Plus, the cookie is more about the almonds and rich vanilla.
Ann–They do love the sweets, that’s for sure!
Blue Yonder–Why thank you!
Lydia–I just may take you up on that offer if I’m ever in Rhode Island!
Sarah–Hurrah! I’m so glad you enjoyed them. Aren’t they addictive? That took some restraint to save some for your husband’s platoon (though I know the bars will make them very happy!)
Amelia–That would probably be 72 very small pieces.
Kathryn–Wow–it’s been five years? Have a wonderful trip!
Susan–Thanks! And there are far worse songs than “Deck the Halls” to have stuck in your head.
Linda–They’re very satisfying, though it’s hard to eat just one. Enjoy!
Drool, drool, slurp, slurp…
Oh man, do these look good! I wonder if your mom would consider adopting me? 🙂
p.s. Am I correct in assuming that 4 cups of chips weighs about 24oz? You know, since I live in a deprived part of the world where white chocolate is only sold in bars…
Wow, sounds so decadent! You had me at one cup butter…
Any baked good that includes raspberry jam (or raspberry in any form) has my immediate attention.