Ina Garten Raspberry Bars
Ina Garten’s Raspberry Bars consist of a crisp, buttery shortbread base, a layer of raspberry jam, and a crumbly topping. The balance of tart raspberries and sweet, buttery crumbs makes them an irresistible treat for any occasion.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Shortbread Crust and Topping:
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into cubes
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
For the Raspberry Filling:
- 1 cup raspberry preserves (good quality)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven – Set to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Prepare the crust – In a food processor, combine flour, sugar, salt, and vanilla. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Press into the pan – Reserve 1 cup of the mixture for the topping. Press the remaining dough firmly into the bottom of the prepared baking pan.
- Bake the crust – Bake for 15-18 minutes, until lightly golden. Let cool slightly.
- Make the raspberry filling – In a bowl, mix raspberry preserves with lemon zest and juice. Spread evenly over the baked crust.
- Add the crumb topping – Sprinkle the reserved crumb mixture over the raspberry filling.
- Bake the bars – Return to the oven and bake for another 25-30 minutes, until the top is golden brown.
- Cool and slice – Let cool completely before cutting into squares.