Raspberry Bars

These Raspberry Bars are a delightful combination of a buttery almond crumble and tart raspberry jam, topped with a golden, crunchy layer. Perfect for any occasion, these are guaranteed to become a new go-to baking favorite!

Raspberry Bars

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This delightful recipe for Raspberry Bars comes from my Godmother, Jayne. She gave it to my Mom years ago, and I’m excited to share it with you! They’re easy to make, delicious, perfectly tart and an easy sweet treat for all sorts of occasions from potlucks and bake sales to baby showers and more!

Raspberry Bars

Ingredient Notes & Substitutions

Butter: I typically use salted butter, but if you use unsalted butter, you can add 1/4 a teaspoon of salt to the mixture if you like.

Flour: All-purpose flour works best for the crumble mixture, providing the right texture.

Powdered Sugar: Adds sweetness and helps create a tender, crumbly texture in the bars.I also like to dust a little extra powdered sugar after the bars are done baking and cooled.

Sliced Almonds: Provide a nutty flavor and crunchy texture! If you prefer, you can leave the almonds out completely or swap them for pistachios, walnuts or any other nut you like!

Raspberry Jam: Choose a high-quality, thick raspberry jam for the best flavor and texture. If you want a different flavor, go for it! Blueberry, Strawberry and Blackberry would also be delicious choices!

Raspberry Bars with Almonds

Recipe Tips for Raspberry Bars

  1. Room Temperature Butter: Ensure the butter is at room temperature for easy mixing and a smooth, crumbly texture.
  2. Even Layering: Press the crumble mixture evenly into the pan to create a uniform base that bakes evenly.
  3. Jam Consistency: Use a good-quality raspberry jam that is thick and not too runny to prevent the bars from becoming soggy.
  4. Cool Completely: Allow the bars to cool completely before cutting to ensure clean, neat slices.
  5. Line the Pan: Use parchment paper to line the baking pan for easy removal and cleanup.
  6. Storage: Store the bars in an airtight container for up to 3 days to maintain their freshness and texture.

I hope you’ll give these raspberry bars a try! The sliced almonds on top just make these my absolutely favorite fruit bar recipe! They’re not too sweet, the perfect tartness! The best part? They’re made with only 5 ingredients!

If you want more dessert faves, try out these recipes too!
– Charleston Chewies

– Dulce de Leche Brownies
– Cream Cheese Brownies

Raspberry Bars

Raspberry Bars

These Raspberry Bars have a buttery almond crumble, sweet raspberry jam, and a golden, crunchy topping, perfect for a delightful and easy-to-make treat.
SERVINGS 16 squares
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 1 9×9 Baking Pan


  • 1/2 cup butter - (1 stick) – room temperature
  • 1 cup all-purpose flour
  • 1 cup powdered sugar
  • 1 1/2 cups sliced almonds
  • 12 ounces raspberry jam


  • Preheat your oven to 375°F (190°C). Grease a 9 x 9-inch baking pan or line it with parchment paper.
  • In a medium bowl, mix together the room temperature butter and powdered sugar. Add the flour and mix until combined.
  • Stir in 1 cup of sliced almonds to form a crumbly mixture.
  • Remove 1 cup of the crumble mixture and set it aside for the topping.
  • Take the remaining crumble mixture and press it evenly into the bottom of the prepared baking pan.
  • Spread the raspberry jam evenly over the base layer.
  • Mix the reserved crumble mixture with the remaining 1/2 cup of sliced almonds.Sprinkle this mixture evenly over the raspberry jam layer.
  • Bake in the preheated oven for 18 to 20 minutes, or until the top is golden brown and the jam is bubbly.
  • Allow the bars to cool completely and slice into squares.


Calories: 275kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 56mgPotassium: 133mgFiber: 2gSugar: 23gVitamin A: 177IUVitamin C: 3mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Chinita Hayden says:

    Your recipes are beautiful. I need to take more time to make them. Me and my mom, 93 years old, are enjoying the beauty of every one of them. Thank you for sharing.
    Chinita & Mildred xoxo

5 from 1 vote

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