Easy to make raspberry dessert bar layered with shortbread crust, raspberry filling, and streusel on top!

Raspberry Bars

I don’t like doing laundry, it’s the worst. My husband does the laundry, and now my son is old enough to do his laundry. It’s a beautiful thing! I will gladly do anything else around the house though, preferably mowing or shoveling.

Every time I am mowing the lawn by myself I always wonder if the people passing by think my husband is lazy. The truth of the matter is, we do it together. We do just about every thing together, as a team. Except sometimes I do it by myself as a gift to my husband. If he has to work late, the last thing he’s going to feel like doing is mowing the lawn.

As I mow the lawn and wonder what the people think, I also think to myself… they have no idea what my husband does for me! I don’t like doing the laundry, or the dishes for that matter so he does it. He helps clean the house, I never have to nag him about taking out the garbage, and I never, ever have to pick up after him. We certainly beat the stereotypical odds!

This is a good reminder that things are not always what they seem. I mow the lawn or shovel the sidewalk because I actually enjoy doing it. I love being outside and I like working hard. And at the same time it’s a thank you gift to my husband for all he does for me!

If you need a thank you gift, make these Raspberry Streusel Shortbread Bars! They are fantastic! Or you could show some love by gifting the Best Blueberry Muffins, the Best Chocolate Chip Cookies, or Valentine Peanut Butter Cookie Cups!

What You’ll Need for the Crust:

• 1/2 cup Butter, Melted
• 1/4 cup Sugar
• 1 tsp Vanilla
• 1/4 tsp Salt
• 1 cup Flour

For the Raspberry Filling:

• 3/4 cup Raspberry Preserves
• 1 cup Fresh Raspberries

The Streusel Topping:

• 1/2 cup Old Fashioned Oats
• 1/3 cup Brown Sugar
• 1/4 tsp Cinnamon
• 1/4 cup Flour
• 1/4 cup Butter, Cold

And the Icing:

• 1 cup Powdered Sugar
• 2-3 tbsp Milk
• 1/2 tsp Vanilla

How to Make Raspberry Streusel Shortbread Bars

• Preheat the oven to 300 degrees. Spray a 8 x 8 baking pan with non-stick spray.
• Make the crust. Mix together 1/2 cup melted butter, 1/1/ cup sugar, 1 tsp vanilla extract, and 1/4 tsp salt. After mixed together well, add in 1 cup flour. Mix until well combined.
• Press crust mixture into the prepared pan evenly and bake for 15 minutes.
• While the crust is baking, make the streusel. Combine 1/2 cup old fashioned oats, 1/3 cup brown sugar, 1/4 tsp ground cinnamon, and 1/4 cup flour. Mix well. Add in 1/4 cup cold, cubed butter. Cut butter into the mixture until crumbly. Set aside.
• Remove from the oven and turn oven up to 350 degrees.
• Spread 3/4 cup raspberry preserves over the warm crust. Sprinkle 1 cup fresh raspberries over the preserves.
• Sprinkle the streusel mixture over the raspberries and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and let cool to room temperature, then chill in the refrigerator.
• Once chilled, make the icing by combining 1 cup powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla extract. Mix until icing consistency is formed. To thin the icing, add a little more milk. To thicken the icing, add a little more powdered sugar.

More Desserts with Fruit:

• Mini Banana Pudding Cheesecakes
• Caramel Apple Cheesecake Bars
• Peach Cobbler Cheesecake Bars
• Peach Dumplings with Crescent Rolls
• Easy Homemade Cherry Pie
• Cherry Pie Bars
• Easy Apple Crisp
• Strawberry Jello Pudding Poke Cake
• Baked Sticky Rhubarb Pudding
• Peach Crisp
• Baked Sticky Peach Pudding
• Blueberry Pie Fries
• Cinnamon Roll Peach Cobbler
• Peach Puff Pastry Tart
• Peach Cobbler
• Strawberry Rhubarb Dump Cake
• Strawberry Shortcake
• Pineapple Pretzel Fluff
• Strawberries & Cream Crumb Bars
• No Churn Blueberry Cheesecake Ice Cream
• Apple Fritter Cinnamon Roll Bake

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Yield: 9

Raspberry Streusel Shortbread Bars

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Raspberry Streusel Shortbread Bars, easy to make raspberry dessert bar layered with shortbread crust, raspberry filling, and streusel on top!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Crust

• 1/2 cup Butter, Melted
• 1/4 cup Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 cup Flour

Raspberry Filling

• 3/4 cup Raspberry Preserves
• 1 cup Fresh Raspberries

Streusel Topping

• 1/2 cup Old Fashioned Oats
• 1/3 cup Brown Sugar
• 1/4 tsp Ground Cinnamon
• 1/4 cup Flour
• 1/4 cup Cold, Cubed Butter

Icing

• 1 cup Powdered Sugar
• 2-3 tbsp Milk
• 1/2 tsp Vanilla Extract

Instructions

1. Preheat the oven to 300 degrees. Spray a 8 x 8 baking pan with non-stick spray.
2. Make the crust. Mix together butter, sugar, vanilla extract, and salt. After mixed together well, add in flour. Mix until well combined.
3. Press crust mixture into the prepared pan evenly and bake for 15 minutes.
4. While the crust is baking, make the streusel. Combine the old fashioned oats, brown sugar, ground cinnamon, and flour. Add in cold, cubed butter. Cut butter into the mixture until crumbly. Set aside.
5. Remove from the oven and turn oven up to 350 degrees.
6. Spread raspberry preserves over the warm crust. Sprinkle fresh raspberries over the preserves.
7. Sprinkle the streusel mixture over the raspberries and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
8. Remove from the oven and let cool to room temperature, then chill in the refrigerator.
9. Once chilled, make the icing. Combine the powdered sugar, milk, and vanilla extract. Mix until icing consistency is formed. To thin the icing, add a little more milk. To thicken the icing, add a little more powdered sugar.