Recipe by Brynie Greisman

Raspberry Streusel Bars

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Raspberry Streusel Bars
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Wheat - Egg - Gluten
35 Minutes
Diets
- Vegetarian - Pescatarian

An easy and delicious treat. Raspberry jam and chocolate bits are sandwiched between a crispy cookie bottom and a crumbly streusel top.

 

Ingredients

Dough

  • 3 cups flour

  • 3/4 cup brown sugar

  • 1/2 cup white or cane sugar

  • 3/4 cup oil

  • 1 cup oats

Filling

  • shredded coconut (optional, but recommended)

Directions

Make the Bars

1.

Mix all dough ingredients in a mixer. Press half into a 10- x 15-inch baking pan lined with Gefen Parchment Paper. Bake for 12 minutes at 350 degrees Fahrenheit (180 degrees Celsius).

2.

Remove from oven and spread raspberry jam to cover crust. You may need to first soften the jam in the microwave or mix with a little hot water to reach spreadable consistency. Sprinkle chocolate chips and coconut if desired.

3.

Crumble or grate remaining dough on top. Bake for another 20 minutes. Cool slightly and cut into squares.  

Tips:

I tested all of the above recipes using 70% (pastry) whole wheat flour. They all came out excellent, and you really can’t tell the difference because they use brown sugar, which colors the dough a light brown. The taste is also not affected because of the other ingredients involved. Also, with all the hype about how unhealthy margarine is, I substituted oil wherever possible. Results were very satisfactory.

Notes:

You can use apricot, cherry, or any other fruit-flavored jam, but I recommend raspberry. Also, the number of eggs may vary according to the type of flour used. The main thing is that the dough holds together. If it doesn’t, add an egg.  

Recipe tags

baking bars Best of Family Table dough easy desserts fruit filling oatmeal bars snack bars streusel bars
Raspberry Streusel Bars

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Tehilla Fuerst
Tehilla Fuerst
1 year ago

great recipe

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Tova Aron
Tova Aron
7 years ago

substitute Can I sub gluten free flour in this recipe?

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Cnooymow{shman
Cnooymow{shman
Reply to  Tova Aron
7 years ago

I don’t know which one you use, but I don’t see whynot for this kind of recipe.

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Rikel Lerman
Rikel Lerman
3 years ago

This recipe is so easy and delicious!

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