Hot and gooey right out of the oven, Raspberry Jam Bars are delicious for breakfast or a light sweet treat with an amazing shortbread crust and crumble on top.
One of my favorite treats when I was growing up was raspberry pop-tarts. I always looked forward to having sleep overs with my Grandma and Grandpa because I new when I woke up in the morning I would always get a warm, toasted raspberry pop-tart with my eggs, sunny side up. Raspberry Jam Bars are a healthier alternative and homemade to the long standing pop-tarts. I love raspberry, so using raspberry jam was a no brainer for me, but the beauty of this recipe is you can use whatever jam preserves makes your heart pitter patter.
Raspberry Jam Bars are so simple and easy to make. I always get a little nervous when I have to make a “crust,” but this simple shortbread like crust is really quick and easy to make and it bakes up perfectly to accompany the jam layer you put on top. The reserved crumbles of crust baked on top is the perfect topping to finish these Raspberry Jam Bars off.
Raspberry Jam Bars are a pretty dessert for a brunch or great to enjoy for breakfast with a fresh brewed pot of mint tea. I love how such a simple, elegant dessert comes together and is not overly sweet, but completely delicious. You can make these so quick and serve them for your next brunch or luncheon or just to enjoy on a beautiful fall morning. xoxo.
- 1 ½ cups Whole Wheat White Flour
- ⅓ cup sugar
- Pinch of salt
- 10 tablespoons unsalted butter, at room temperature
- 6 tablespoons raspberry preserves, I used a sugar free preserve (or any flavor of your choice)
- Preheat the oven to 375 degrees. Line an 8-inch square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar, and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
- Refrigerate 2 tablespoons of the dough for the topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
- Bake the crust, 15 minutes. Spread the preserves on top, leaving a ½ inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares. Enjoy!
- I used a sugar free raspberry preserve which make it less sweet, so use regular preserves if you would like to have them sweeter.