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These easy Raspberry Bars have a rich, buttery base, a flavorful raspberry filling and a drizzle of icing on top! They’re simple to put together and hard to resist!

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Two raspberry bars stacked on one another with a glass of milk in the background.

Raspberries have such a vibrant color and flavor, making them one of my favorite flavors of summer!  My sister-in-law (and fellow food scientist!) introduced me to this recipe and I’m SO glad she did! It’s a recipe that’s been in her family for quite some time and I knew it would be a hit on the blog – it’s easy, beautiful, and tastes AMAZING. 

Ingredients needed to make easy raspberry bars on a white background.

Ingredients Needed

  • ​White Sugar
  • Cornstarch
  • Raspberries – You can use fresh berries or frozen berries.
  • Butter – I like to use salted butter.
  • Almond Extract – You can replace this with vanilla extract if you’d like.
  • Eggs – I use “large” eggs when baking.
  • All-Purpose Flour
  • Salt
  • Powdered Sugar
An over head, angled shot of a stack five raspberry bars on top of each other.

How to make Raspberry Bars

You’ll start by preheating the oven and greasing a 9×13-inch pan or lining it with parchment paper.

Next, you’ll make the raspberry filling.  Whisk together the sugar and cornstarch then add the berries and stir to combine.

A homemade raspberry filling in a clear liquid mixing bowl.

​Microwave for several minutes, stirring frequently until the mixture thickens.  The texture should be a bit thicker than pie filling and a bit more runny than raspberry preserves.  

Now, it’s time to make the buttery crust mixture.  To do so, you’ll cream together the butter and sugar in a large bowl.  I find it easiest to do this with a stand mixer with the paddle attachment.

Then you’ll add the almond extract and eggs and finally the dry ingredients.

Once the mixture is smooth, you’ll spread about 2/3 of the dough into the bottom of the pan.

Then spread the raspberry mixture over the bottom crust.  Add the remaining dough in teaspoon-sized balls randomly over the filling and bake!

When the bars are out of the oven, stir together the icing ingredients and drizzle over the bars.

Raspberry bars with icing drizzled over them cut into squares.

Frequently Asked Questions

Can I use a premade filling?

Yes! You can certainly use 1 1/2 cups of canned raspberry pie filling OR a sweet raspberry jam instead. And if you’re feeling adventurous, try other flavors like blueberry or cherry!

Can I make this without almond extract?

Absolutely. I love almond extract, but if you don’t, you could simply replace it with the same amount of vanilla. You can’t go wrong with vanilla!

How will I know when my Raspberry Bars are done?

They will be a light golden brown on top. Be sure to cook them on the center rack of your oven, so there’s even browning on the top and bottom of the bars. 

Do Raspberry Bars need to be refrigerated?

Nope, they do not.  I keep them at room temperature in an airtight container.

Can you freeze Raspberry Bars?

Yes!  These freeze beautifully!  Place them in an airtight container or in freezer bags and freeze for up to 3 months.

A hand holding a raspberry square.

Other Raspberry Desserts

Raspberry Cake

Raspberry Zinger Cake

Easy Raspberry Danish

Three raspberry bars stacked on one another.
Two raspberry bars stacked on one another with a glass of milk in the background.

Raspberry Bars

Author: Kelsey
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
24 squares
These bars have a rich, buttery crust, a flavorful raspberry filling and a drizzle of icing on top!

Equipment

  • One 9×13-inch pan

Ingredients
 

Filling

  • 1/2 cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 cups raspberries (fresh or frozen)

Dough

  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 1/2 teaspoons almond extract
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon salt

Icing

  • 2/3 cup powdered sugar
  • 1 tablespoon water

Instructions

  • In a large microwave-safe bowl, combine the sugar and cornstarch.  Then stir in the raspberries.
    1/2 cup sugar, 1 tablespoon + 1 teaspoon cornstarch, 2 cups raspberries (fresh or frozen)
  • Microwave on high for 2 minutes; stir.  Continue to microwave in 1 minute intervals for several minutes, or until the mixture has thickened.  (It will be slightly more runny than a jam.)  Set aside.
  • In a large mixing bowl, cream the butter and sugar.  Add almond extract and eggs. 
    1 cup butter, 1 cup sugar, 1 1/2 teaspoons almond extract, 2 eggs
  • Stir in the flour and salt and mix well.
    2 cups flour, 1/2 teaspoon salt
  • Spread 2/3 of the batter into a greased 9×13″ pan.  
  • Spread the raspberry filling on top.  Drop the remaining batter by teaspoons on top of the filling.
  • Bake in a preheated 350 degree oven for 30-40 minutes, or until golden brown on top.
  • Stir together the powdered sugar and drizzle over the slightly cooled bars.
    2/3 cup powdered sugar, 1 tablespoon water

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 1.7g | Fat: 7.9g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.3g | Cholesterol: 33.2mg | Sodium: 55.2mg | Potassium: 34.6mg | Fiber: 1g | Sugar: 16.4g | Vitamin A: 75IU | Vitamin C: 2.7mg | Calcium: 8.6mg | Iron: 0.3mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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A collage of three images. On the left is two girls and three kids, the middle image is a bride and her brides maid,  and the right image is of three ladies.

This recipe came from my sister-in-law, Krista. I love having Krista in the family for many, many reasons, but it’s wonderful to have a fellow food scientist in the family. It’s fun to discuss recipes with someone who understands ingredient interactions (much better than I do 99% of the time!).

An over head shot of a pan of Raspberry Bars that are cut up. A few bars are out of the pan and three are  three bars arranged in the empty space.

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8 Comments

  1. Linda Cece says:

    Can you use canned blueberry pie filling.?

    1. Although I’ve never tried it, I would think that would work great!!!

  2. Linda Cece says:

    Thank you for responding. Linda

  3. Could I use a premade raspberry filling that you would use for cake filling?

  4. Made these for Christmas and they are amazing! I didn’t have raspberry filling so I just whipped my seedless raspberry jam and they came out so good! The almond icing makes it even more delicious! Now one of my favorite recipes !