I made these yesterday and they’re already gone! Incredibly delicious! I love raspberries and I’ll make these more often for sure. So quick. So delicious. So perfect. Can’t wait to try them with different fruit variations.
Made these raspberry bars for two women I tutor. Didn’t have a chance to refrigerate the bars but just drizzle the icing which did not turn white. The women ate three each and took the rest home. They said it was a keeper and they would be happy to be my ‘guinea pigs” which is a new term for them!
I made a double batch of these in a 9 x 13 pan, and they were wonderful. My crust had a weird consistency, however, so I added more flour to the dough, which worked well. Not sure why, though a cup of butter seems like a lot for 2 cups of flour! I also had extra streusel (saved it for next time!) and didn’t have time to drizzle with the glaze. Definitely a keeper.
Here are my simple raspberry streusel bars with four incredible layers: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla glaze.
Get the full recipe and instructions here >> Raspberry Streusel Bars @ sallysbakingaddiction.com