Raspberry Amaretto Cookie Bars

Baked in a tart pan, these delicious raspberry amaretto cookie bars feature a buttery crust and crumb topping with a sweet raspberry filling! Recipe makes 12 cookie bars.

Raspberry Amaretto Cookie Bars

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.

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

More raspberry recipes you’ll love:

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Raspberry Amaretto Cookie Bars

Raspberry Amaretto Cookie Bars

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 44 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Baked in a tart pan, these delicious raspberry amaretto cookie bars feature a buttery crust and crumb topping with a sweet raspberry filling!


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


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


  1. Preheat oven to 350°F and spray a 9-inch round removable-bottom tart pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Graham Flour: If you don’t have graham flour on hand, substitute whole wheat flour, graham cracker crumbs, or all-purpose flour.

Keywords: Raspberry, Raspberry Jam, Crumb Bars, Cookie Bars

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    1. Hi Cassie! I’ve used Bob’s Red Mill in the past, but I’m not seeing it on their site now either. You can also sub in whole wheat flour, or finely crushed graham crackers. Hope that helps! 🙂