Raspberry Jam Bars

There’s no secret to these Raspberry Jam Bars—they’re nothing more than the cherry bars you might find in an old PTA recipe fundraiser cookbook with a swap out that’s even more readily available than a can of pie filling cherries.

But they’re so delicious, and maybe even a little bit elegant, that you might want to serve these at your next tea time.

And feel free to swap out the raspberry jam for other flavors. I use all sorts—black currant, strawberry, etc. When I use blueberry jam, I like to swap out one of the tablespoons of cream in the glaze for 1 tablespoon of freshly squeezed Meyer lemon juice. This recipe actually has endless possibilities.

How would you make this recipe your own?

Raspberry Jam Bars

1 cup (2 sticks or 224g) unsalted butter at room temperature, plus more for greasing the pan

2 cups (400g) granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

4 eggs

3 cups (400g) unbleached all-purpose flour

3/4 teaspoon salt

1 cup raspberry jam

for the glaze:

1 cup powdered sugar

2 tablespoons cream

1 teaspoon pure almond extract

pinch of kosher salt

Preheat oven to 350 degrees (180 degrees celsius). Grease a large baking sheet (18x13” half sheet) with butter. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

Spread three-fourths of the mixture into the prepared pan. Distribute the jam by teaspoonfuls evenly over the batter. Drop the rest of the batter by tablespoonfuls over the jam, and bake for 20-25 minutes, or until the edges start to turn golden brown.

Allow to cool, and cut into 3 inch squares.  Whisk together the powdered sugar, cream, almond extract, and salt, and drizzle over the bars.