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 baking pan . Bake for 15 minutes .
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 refrigerator 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 tablespoons 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 , creamier icing . Milk yields a thinner icing .
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 refrigerator for 5 days and frozen for up to 3 months . Thaw overnight in the refrigerator before serving and glazing .
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