I made Raspberry Jam recently and the taste brought back a memory
of these bars that my mom used to make.
I've lost her recipe over the years and went hunting to find something similar.
I found a jam bar recipe in an old school cookbook from the 1970's and doctored it up
to match my mom's delicious Raspberry Crunch Bars.
I tested them out on the guys at our office and they all gave it a huge thumbs up.
They loved the fresh raspberry taste and the crunchy topping.
Base:
- 1 cup flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup cold butter
- 1 egg beaten
- 1 tablespoon milk
Topping:
- 1 cup Raspberry Jam or Jelly (approximate amount)
- 1 beaten egg
- 3/4 cup sugar
- 2 tablespoons melted butter
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut
- 1 cup crushed cornflakes
- Prepare base: cut cold butter into flour, baking powder and salt.
- Mix egg and milk and vanilla and add to flour mixture, mixing lightly like you would for pie dough.
- Roll or pat into an 8" square pan.
- Spread raspberry jam over base.
- Beat sugar, egg and vanilla with melted butter.
- Add coconut and crushed cornflakes mix with a fork.
- Spread lightly with a fork over jam.
- Bake in a 350ºF oven for about 25-30 minutes or until topping is golden.
- Cool and cut into squares.
