Raspberry Walnut Shortbread Bars

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“This is a great bar cookie. I have been making this since I was in high school (can you say that 70's show) and it always comes out great. I know my mom gave me the recipe but I have no idea where it came from. To be honest it probably came from the newspaper she was always clipping recipes. You are gonna love these & the nice thing is you can change the flavor by changing the jam, we also use apricot.”

Ingredients Nutrition

  • Crust
  • 1 14 cups flour
  • 12 cup butter (real butter no substitutes)
  • 12 cup sugar
  • Topping
  • 12 cup raspberry jam (your choice of seeds or not)
  • 13 cup brown sugar, firmly packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons flour
  • 18 teaspoon salt
  • 1 cup chopped walnuts


  1. 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
  2. Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
  3. 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
  4. 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
  5. 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
  6. 5. Cool Completely and cut into bars.
  7. The cooking time will vary as oven do so watch until the top turns golden brown.

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