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Raspberry Filled Cookie Bars

Raspberry Filled Cookie Bars. A sweet and tangy, raspberry fruit filling is sandwiched between two buttery layers of soft, delicious cookie.

Raspberry Filled Cookie Bars close up image

Raspberry Filled Cookie Bars

These delicious cookies are just another variety of filled cookies inspired by our Raisin Filled version. The raisin version itself was inspired by old fashioned cookies that were individually made like little turnovers and baked.

Red frozen raspberries background closeup photo

Frozen Raspberries make this recipe more economical without sacrificing flavour.

This method gives all of the great flavour in a time saving method. The raspberry here could easily be substituted with strawberries or blueberries if you prefer. Just make sure the filling is thickened enough to stand up when it sets.

Raspberry Filled Cookie Bars shown on serving plate with coffee cup in background

Raspberry Filled Cookie Bars

If you prefer a good quality, high fruit content jam or preserves could also be used.

 
Raspberry Filled Cookie Bars demo

Raspberry Filled Cookie Bars demo, how to prepare the top and bottom layers

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Yield: 12 servings

Raspberry Filled Cookie Bars

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Raspberry Filled Cookie Bars - a sweet and tangy, raspberry fruit filling is sandwiched between two buttery layers of soft, delicious cookie.

Ingredients

  • For the filling
  • 2 1/2 cups raspberries, fresh or frozen
  • 1/4 cup water
  • ½ cup sugar
  • 3 tbsp corn starch, dissolved in an additional 1/4 cup cold water
  • For the cookie dough
  • ½ cup butter
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1¾ cups + 2 tbsp flour
  • ½ tsp baking powder

Instructions

  1. To prepare the filling
  2. Prepare the filling before the dough so that it can cool down before being used.
  3. To a small pot, add the raspberries, water and sugar. Bring to a simmer for 10 minutes.
  4. Dissolve the corn Starch in the additional 1/4 cup water.
  5. Add slowly to the boiling raspberry mixture mixture, stirring constantly.
  6. Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
  7. Remove from heat and transfer to a glass bowl to cool. Cool for at least a half hour, stirring it ever few minutes before using it to fill the cookie bars.
  8. To prepare the cookie dough
  9. Cream the butter sugar well.
  10. Beat in the egg and vanilla.
  11. Sift together the flour and baking powder and fold into the creamed mixture until a soft dough forms.
  12. Divide the dough into 2 equal portions.
  13. Line a 9x9 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out onto a cookie sheet, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.
  14. Lightly grease the 9x9 inch baking pan and line it with parchment paper for easy removal of the cookie bars when they are baked.
  15. Press the other half of the dough evenly into the bottom of the parchment lined pan. I use the back of a tablespoon to smooth it out evenly.
  16. Spread the raspberry filling evenly over the base layer.
  17. Take the dough square from the fridge and flip it onto the filling layer. Peel off the plastic wrap and press down lightly on the dough with the backs of your fingers to release any air pockets trapped under the dough.
  18. Bake in a preheated 350 degree oven for 25-35 minutes until lightly golden brown on top.
  19. Cool completely before cutting into squares or bars.

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 174Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 99mgCarbohydrates 23gFiber 2gSugar 18gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Judith Fay

Thursday 13th of May 2021

Hi Barry. Can I use this recipe with apricot filling.

robert harron

Friday 4th of December 2020

for the raspberry's cookie bars ? can you use Smuckers Apercot jam instead

Donald

Friday 31st of July 2020

Used to work in bakery they had a similar recipe with raspberry they also had a cake mixture on top of the raspberry the covered with crumbs Is there something you could add to the raspberry that is similar..I've searched and find a comparable recipe...they used old cake trimmings for this

Candy

Saturday 11th of July 2020

Hi, Barry! I made your recipe last night but substituted fig jam in place of the raspberry filling, as we currently have a plethora of ripe figs in our trees. The cookie bars are delicious! Thanks for the recipe!

Glenda Kennedy

Monday 17th of September 2018

Hi Barry, I'm so excited to see the recipe for the raspberry filled cookie bars . It looks like the recipe my mother in law used to make many years ago . I'm making them for a family day this weekend . Thank you for posting it !!

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