RASPBERRY STREUSEL BARS
Makes 12–16 bars
For the crust:
⁄ 2 cup unsalted butter, melted
1
⁄ 4 cup granulated sugar
1
1 teaspoon pure vanilla extract
⁄ 4 teaspoon salt
1
1 cup all-purpose flour, spooned and
leveled
For the filling:
⁄ 4 cup raspberry preserves
3
12–16 fresh or frozen raspberries
(If using frozen, thaw and pat dry.)
For the streusel:
⁄ 2 cup old-fashioned oats
1
⁄ 3 cup packed light or dark brown sugar
1
⁄ 4 teaspoon ground cinnamon
1
⁄ 4 cup all-purpose flour
1
⁄ 4 cup unsalted butter, cold and cubed
1
Optional: Perfect Vanilla Icing for
topping (see recipe in box on page 61)
Recipe by Sally McKenney,
Sally’s Baking Addiction
60
PEACHYTHEMAGAZINE.COM
Preheat the oven to 300 degrees.
Line the bottom and sides of an 8-inch
baking pan with aluminum foil or