Raspberry Almond Bars

Is there anything better than a chewy, almond-laced bar? Only when it also has raspberries! I hope you've tried the delicious raspberry custard bars, and if you had raspberries left over from those (like I did!) you should try these too!

Prepare an 8 inch pan with a foil liner - just like in the raspberry custard bars.

In a small mixing bowl, combine the flour, oats, baking powder, salt and almonds.



In a large mixing bowl, cream together the butter and sugar. Then add the egg and almond extract



and mix until combined. Add the flour mixture, and mix just until the dry ingredients are incorporated. Spread about 2/3 of the dough into the foil-lined pan



and then drop the raspberries over the dough.





Now drop the remaining dough by spoonfuls over the raspberries. Try to get most of the raspberries covered (not completely but so they have a little dough on them).



Bake for 25-30 minutes til golden brown and cool in the pan for 10 minutes.



Remove the bars with the foil handles and cool completely on a wire rack. These bars are delicious at room temperature, but I also liked them chilled.

Find more great stuff at It's a Keeper, Full Plate Thursday, Recipes I Can't Wait to Try, Let's Do Brunch, Recipe Swap Thursday, Turning the Table Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2), Bake with Bizzy, Sweets for a Saturday.

Two years ago: Fruit Crisp

Raspberry Almond Bars

1/2 cup flour
1/2 cup oats
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp. almond extract
1/2 cup fresh raspberries

Line an 8-inch square baking pan with foil, forming handles over the edges, then spray with nonstick cooking spray.

In a medium bowl, combine flour, oats, baking powder, salt and almonds. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and almond extract and mix to incorporate. Mix in the flour mixture until just incorporated.

Spread about 2/3 of the dough into the prepared baking pan. Gently lay raspberries evenly over the dough, then drop the rest of the dough by spoonfuls over the raspberries.

Bake at 350 for 25-30 minutes. Let cool for about 10 minutes in pan, then gently pull them out by the foil handles and cool completely on a wire rack.