Raspberry Streusel Bars

This past Saturday we have a family reunion barbecue with my Dad's extended family and had a great time.  We had the main food catered by one of our family's go to catering places but every person was asked to bring a dessert.  I decided to bring 2 and to continue with my bar cookie type desserts.  They are nice and portable and perfect, I thought, for a barbecue.  They were both a hit.  One kind was completely gone and I only brought home about a half dozen of the other kind which were quickly finished at my house.

When I saw this recipe awhile back, I knew that I was going to have to make these because I love raspberries.  Raw, in jam, in ice cream anyway you make them, I think raspberries might just be my favorite fruit.  Too bad they are so expensive!  This recipe was very easy to make and cut into bars for serving.  I got 24 decent sized bars out of the recipe.  I wound up adding a little more preserves at the end to get the raspberry layer to cover the whole base but other than that I stuck to the recipe.

Raspberry Streusel Bars
From Brown Eyed Baker

Ingredients:
2 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
1 cup plus 2 tbsp. unsalted butter, divided, cut into 1/2 inch pieces and at cool room temperature
1/4 cup light brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup pecans, chopped fine
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 tbsp. lemon juice

Directions:
Preheat the oven to 375 degrees F.  Line a 9x13 inch pan with foil so it hangs over the edges.  Spray the foil lined pan with nonstick cooking spray.

In the bowl of a stand mixer with paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds.  With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1 1/2 minutes.

Measure 1 1/4 cups flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan.  Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust.  Bake until the edges begin to brown, 14 to 18 minutes.

While the crust is baking, add brown sugar, oats and nuts to the reserved flour mixture; toss to combine.  Work int he remaining 2 tbsp. of butter by rubbing the mixture between your fingers until the butter is fully incorporated.  Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.

Combine preserves, raspberries and lemon juice in a small bowl; mash with a fork until combined with some berry pieces remain.

Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling).  Return the pan to the oven and bake until the topping is a deep golden brown and the filling is bubbling, 22 to 25 minutes.  Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking dish by lifting the foil extensions.  Cut into squares and serve.  The bars can be stored in an airtight container at room temperature.