When you find yourself standing over a pan of cookie bars, carving off just one more sliver for a taste, it may be time for an intervention. This is an all too familiar scene between me and every crumb bar I’ve met, and that’s exactly what these cookie bars are – crumb bars in disguise.

Raspberry Amaretto Cookie Bars

A tart pan is an easy way to dress up the crumb bar, transforming it into a layered cookie bar that is simply irresistible. These bars have it all: a buttery crust and crumb topping with a sophisticated filling of Amaretto soaked raspberries and sweet raspberry jam for one impressive treat.

Raspberry Amaretto Cookie Bars

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Raspberry Amaretto Cookie Bars

  • Yield: 12 bars

Ingredients

    Crust & Crumbs

    • 1 1/2 cups flour
    • 6 Tbsp graham flour
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp cinnamon
    • pinch of nutmeg
    • 10 Tbsp unsalted butter, melted
    • 6 Tbsp sugar
    • 1/4 cup light brown sugar
    • 1/4 tsp pure almond extract

    Filling

    • 1 cup raspberries
    • 1 Tbsp Amaretto
    • 6 Tbsp raspberry jam

Instructions

  1. Preheat oven to 350Β°F and spray a 9-inch round removable-bottom tart pan with nonstick spray. Whisk together flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and almond extract in a medium bowl. Add flour mixture and fold in until incorporated.
  2. Reserve 1/2 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 12 to 14 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  3. While the tart bakes, combine raspberries and Amaretto in a small bowl and let stand for 20 minutes, tossing occasionally. Spread jam over cooled crust with an offset spatula, leaving a 1/4-inch border. Top with raspberries (leave any juices behind) and crumble reserved dough over filling.
  4. Bake for another 30 to 32 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before releasing from the pan, chill in the freezer for 15 minutes. Cut into bars with a sharp knife.

Nutrition

  • Calories: 225
  • Carbohydrates: 33

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29 comments

      1. Hi Laura.. i made both the apricot and the raspberry. overall consensus was that raspberry was the big winner. they were both home runs. the apricot was a sweet surprise and my favorite. cant wait til summer and make them with fresh apricots. recipe is a keeper. also going to soak the raspberries in chambord next time in place of the amaretto. crust was delight! used whole wheat in place of graham flour. thanks.

        1. Thanks Joan! So glad you tried both versions. I agree, Chambord would be great with the raspberries too. Glad you liked the crust, it’s my go-to! πŸ™‚

  1. I love that you made these beauties in a tart pan. This is the sort of dessert where I’d cut off a very thin sliver, then go back again and again. I’d be better off taking a normal slice—this is one dessert I could not resist!

  2. Genuis! This is all-around genius, Laura, because I love that you used a tart pan to dress up bar cookies and the flavor profile ROCKS! The additions of graham flour (so you!) and a hint of spices along with the almond flavor from both the extract and amaretto is just divine paired with fresh red raspberries and jam. Mmm! Thanks for sharing and have a fabulous weekend!

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