Yesterday I awoke craving raspberry crumb bars with a fierce desire. So, I made them. Sounds simple enough, right? Well, they happen to take a full hour to cool. Which translates to waiting an hour to eat them ferociously. A whole freakin’ hour, people!
I get all twitchy and foot tapping in my fussy spells. Hair twirling and clock checking. AKA : regressing to my toddler state of mind. After 15 minutes I decided to step out for a little walk. And some frozen yogurt to hold me off.
Glorious. Gorgeous. Grand.
Sunshine and Pinkberry helped the hour fly by! Not that I was constantly checking the time or anything. . .
This recipe made 9 generous bars. I kinda ate them all. Ok, I shared 3. But still, I felt like a glutton. After this indulgent behavior, I had a lapse in judgement and went shopping for bikinis. Bad idea. I maybe cried in the changing room. Not tears of joy, my friends. More tears of “Oh boy do I need to run my butter butt to the gym.” Please – don’t go shopping for bikini’s after eating these. Just take a nap or watch reruns of Will and Grace on Lifetime. Trust me on this one. Or, I guess you could just not eat 6 of them. I have no self control.
Raspberry Crumb Bars
- 1 large egg, at room temperature
- 2 1/4 cups all-purspose flour
- 1 cup brown sugar
- 1 cup butter
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup raspberry preserves
- Preheat oven to 350°(F). Line an 8-inch square baking pan with parchment paper, extending paper over edges. Lightly grease parchment; set aside.
- Combine all crumb mixture ingredients in bowl (the first 6 ingredients). Beat at low speed, scraping down the sides of the bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
- Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.