These cookie bars have a great shortbread crust with a crispy, walnut topping that sandwiches the sweet raspberry jam. You just need one bowl and a few basic ingredients that you should have in your pantry.
You can swap out the raspberry jam for any flavor that you want. I happened to use raspberry because I sent my husband to the grocery store for strawberry jam. I guess because they both have red labels, he just grabbed the first “seedless” jam he saw. 🙂
Raspberry Walnut Bars
These raspberry walnut cookie bars have a great shortbread crust with a crispy, walnut topping that sandwiches the sweet raspberry jam.
Ingredients
For the crust
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/2 cup butter
For the topping
- 1/2 cup raspberry jam
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1/8 teaspoon baking soda
- 1 cup chopped walnuts
Instructions
- Mix together the flour and sugar and cut in the butter with two forks until crumbly. Press into a greased 8-inch square pan lined with parchment paper. Bake at 350 for 20 – 25 minutes. The edges should be light brown.
- Remove from the oven and spread the jam over the hot crust.
- In a bowl, beat the eggs, brown sugar, and vanilla until smooth. Mix in the flour and baking soda until combined. Add in the walnuts. Spoon over the jam.
- Bake for 17 – 20 minutes until golden and set. Cool completely.
- Cut into 2-inch squares and sprinkle with powdered sugar.
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So, now I have a jar of raspberry jam that my kid won’t eat. I’ll probably be making more treats with the raspberry jam. I’m the only one who likes it, so I may as well enjoy it.
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