RASPBERRY STREUSEL BARS
Makes 12 – 16 bars
For the crust :
1 ⁄ 2 cup unsalted butter , melted
1 ⁄ 4 cup granulated sugar 1 teaspoon pure vanilla extract
1 ⁄ 4 teaspoon salt
1 cup all-purpose flour , spooned and leveled
For the filling :
3 ⁄ 4 cup raspberry preserves
12 – 16 fresh or frozen raspberries ( If using frozen , thaw and pat dry .)
For the streusel :
1 ⁄ 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
Perfect Vanilla Icing , optional ( see box on next page )
Recipe by Sally McKenney , Sally ’ s Baking Addiction
Preheat the oven to 300 degrees . Line the bottom and sides of an 8-inch baking pan with aluminum foil or
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