Ingredients Crust 1/2 cup (115g) unsalted butter, melted 1/4 cup (50g) granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup (125g) all-purpose flour (spoon & leveled) Filling 3/4 cup (240g) raspberry preserves* 12–16 fresh raspberries*
Streusel 1/2 cup (40g) old-fashioned oats 1/3 cup (70g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 1/4 cup (31g) all-purpose flour (spoon & leveled) 1/4 cup (60g) unsalted butter, cold and cubed optional (but encouraged!): vanilla icing for topping
Instructions Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes. Remove the crust from the oven, and turn the oven up to 350°F (177°C). Spread preserves over warm crust. Dot the preserves with raspberries on top.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel; bake golden 30–35 min; raspberry filling should be bubbling on the edges.
Remove from the oven and allow to cool for at least 20 minutes at room temp, then chill 2-24 hours. Lift out using the overhang and cut into 16 bars. Drizzle with vanilla icing. Can be enjoyed at room temp or cold.