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recipe image Raspberry Almond Shortbread Bars

Raspberry Almond Shortbread Bars

Raspberry Almond Shortbread Bars

We love this recipe for Raspberry Almond Shortbread Bars because they're so easy to make. But we love it even more because they're delicious! To make these plant-based bars you just need one batter that you use for the base and the crumb topping. Raspberry jam is the sweet fruity layer in between.

We love this recipe for Raspberry Almond Shortbread Bars because they're so easy to make. But we love it even more because they're delicious! To make these plant-based bars you just need one batter that you use for the base and the crumb topping. Raspberry jam is the sweet fruity layer in between.

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  • Prep time15 min
  • Cooking time45 min
  • Portions16

Ingredients

  • 1 cup (2 sticks) Country Crock® Plant Butter with Almond Oil Stick
  • 1/2 cup confectioners sugar
  • 1/2 tsp. almond extract or 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • 1/4 cup sliced almonds

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 350°F. Grease 9-inch baking pan then line with parchment paper leaving a 2-inch overhang on each side.
  2. Beat Country Crock® Plant Butter with Almond Oil Stick in large bowl with electric mixer until fluffy, about 3 minutes. Add confectioners sugar and almond extract and beat until pale and fluffy, about 2 minutes. Gradually add flour and beat on low until blended.
  3. Reserve 1/2 cup dough. Press remaining dough on bottom of prepared pan. Spread raspberry preserves to within 1/2-inch of edges. Crumble reserved dough over preserves and top with almonds.
  4. Bake 45 minutes or until golden. Cool 15 minutes in pan. Using parchment overhang, remove from pan and transfer to wire rack and cool completely. Cut into 16 bars.

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