FOOD + ENTERTAINING
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 bak-
ing pan. Bake for 15 minutes.
Lift the foil or parchment out of the
pan using the overhang on the sides
and cut into bars. Drizzle the bars with
vanilla icing, if using. Serve at room
temperature or cold.
To Make Ahead: The bars will stay fresh
in an airtight container in the refrigera-
tor for 5 days and frozen for up to 3
months. Thaw overnight in the refrig-
erator before serving and glazing.
Remove the crust from the oven, then
turn the oven up to 350 degrees.
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
(preserves and berries) with streusel
and bake for 30–35 minutes or until the
streusel is golden brown. The raspberry
filling should be bubbling on the edges.
Remove from the oven and allow to
cool for at least 20 minutes at room
temperature, then chill in the refrigera-
tor for at least 2 hours (or overnight).
PERFECT VANILLA ICING
Makes 1 cup
1 cup confectioners’ sugar, sifted (sift
after measuring)
2–3 tablespoons milk or heavy cream
½ teaspoon pure vanilla extract
Optional: pinch of salt
Whisk the confectioners’ sugar, 2 table-
spoons milk or heavy cream, and vanilla
extract together. Add another tablespoon
of milk or heavy cream to thin out as
needed. For thicker icing, add a little more
confectioners’ sugar.
Taste, then add a pinch of salt, if desired.
If not using right away, cover and store
icing in the refrigerator for up to 2 days.
Note: Heavy cream yields a thicker, cream-
ier icing. Milk yields a thinner icing.
HOLIDAY 2019
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