Classic Raspberry Bars Everyone Loves: Simple Jam-Filled Squares

Although I’ll always love chocolate desserts, these raspberry bars easily rival my favorite cookies and cookie bars. They’re a go-to for our cookie plates and perfect to keep in the freezer for unexpected guests.

Made in just four simple steps—mix, press, spread, and crumble—these bars are buttery and satisfying. Pecans or walnuts add a toasty crunch, shredded coconut gives a little chew, and a layer of raspberry jam provides just the right amount of bright fruit flavor.

With five kids running around, our household appreciated desserts that were easy and crowd-pleasing. These raspberry bars fit that bill—no extra fuss, just reliably delicious results. My husband will happily polish off the whole pan if given the chance. Try them and you may be tempted to do the same.

Raspberry Bar Ingredients

• 4 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 cup finely chopped pecans or walnuts
• 2/3 cup shredded coconut
• 1 1/2 cups granulated sugar
• 1 1/2 cups (three sticks) butter, melted
• 2 eggs, whipped
• 2 tsp vanilla
• 1 cup raspberry jam (use more if you prefer)

How To Make Raspberry Bars

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch metal pan.
2. In a large bowl, beat together the flour, salt, chopped nuts, shredded coconut, sugar, melted butter, whipped eggs, and vanilla until combined.
3. Press half of the mixture evenly into the bottom of the prepared pan.
4. Spread a thin, even layer of raspberry jam over the pressed crust. Use more jam if you like your bars extra fruity.
5. Crumble the remaining mixture over the jam to create a coarse topping.
6. Bake for about 30 minutes, until the top is lightly golden. If you bake in a glass or ceramic pan, add 3–5 minutes because those pans cook more slowly. Allow the bars to cool completely before cutting.

Storing Raspberry Bars

Store cooled raspberry bars in an airtight container at room temperature for 3–5 days, and they can keep up to a week. If you prefer chilled bars, refrigerate them instead.

Can I freeze raspberry bars?

Yes. Freeze baked, cooled, and cut bars in a freezer-safe container. When ready to eat, microwave a bar for 20–30 seconds to thaw and warm it slightly.

Raspberry Bars

Easy raspberry crumble bars that always please a crowd.

Course: Dessert

Cuisine: American

Keyword: raspberry bars, raspberry crumble bars

Servings: 24 bars

Equipment

• 13×9 metal pan (see notes for alternatives)

Ingredients

• 4 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 cup finely chopped pecans or walnuts
• 2/3 cup shredded coconut
• 1 1/2 cups granulated sugar
• 1 1/2 cups (three sticks) butter, melted
• 2 eggs whipped
• 2 tsp vanilla
• 1 cup raspberry jam more if desired

Instructions

• Preheat oven to 350°F. Grease a 9×13 pan.
• Combine flour, salt, nuts, coconut, sugar, butter, eggs, and vanilla in a large bowl until mixed through.
• Press half the mixture into the bottom of the pan.
• Spread a thin, even layer of raspberry jam over the crust.
• Crumble the remaining mixture over the jam.
• Bake about 30 minutes until the top is light golden. Add 3–5 minutes if using a glass or ceramic pan. Cool completely before cutting into squares.

Notes

• Try other jam flavors if you want a different taste—apricot, strawberry, or blueberry all work well.
• Adjust the amount of jam to your preference; many use nearly a full small (11 oz) jar.
• If baking in glass or ceramic, add 3–5 minutes because the center takes longer to set.
• Want fewer bars? Halve the recipe and bake in a 9×9 pan for the same time.

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