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These Almond Raspberry Bars are simple, yet full of flavor! Imagine buttery crust that melts in your mouth & raspberry & almond topping.
If you are looking for easy to make desserts I highly recommend trying these almond raspberry bars! They are definitely my new favorite sweet treats together with these strawberry marshmallow brownies. They are totally worth the effort!
Well, I can’t really talk about any effort here! The recipe is easy and the prep is pretty quick. We talk about a 15-minute prep time. Tops! Now if you are looking for some baking projects for kids these bars are it! Your kids will love making them with you!
Now to make the crust for these almond raspberry bars you will only need 3 ingredients. Yes. You read that right. 3 simple pantry/fridge items that will make the best base for your bars! And I am not exaggerating here at all.
Soo… these 3 ingredients are flour, butter and sugar. All-purpose flour is combined with melted butter and powdered sugar. Just mix all the ingredients with a wooden spoon. You will end up with very soft and sticky dough which will turn into the most delicious crust you’ve ever eaten.
This crust dough will be very soft but that is totally OK. It will go in a 7.5 inch or 8 inch cake pan. You can use either round or square cake pan. It does not really matter here.
Now don’t forget to either grease the pan properly or line it with a baking parchment paper first. If you have done this, spread the crust dough around and using your hand press it down to fill the pan.
The crust needs to be pierced several times with a fork before you put it in the oven. Otherwise it would rise which you don’t want here.
While you are waiting for the crust to bake, get your raspberry topping ready. In a bowl, whisk the eggs with sugar – only a few seconds, until well combined. Then add raspberries and yogurt. Give it a mix again. Finally it’s time to add cornstarch and ground almonds. All you have to do know is pour this over the baked crust and return it in the oven. It will need a further 30 minutes in the oven.
These almond raspberry bars can be enjoyed while warm or completely cooled down. Note that the texture of the raspberry layer will change slightly from gooey-ish/soft (when warm) to stiff (when cooled down and served on the following day).
Cornstarch: This container is no mess with resealable packaging.
Almonds: For a little crunch and extra dose of protein.
8×8 Baking Pan: If you have a pan that is not this size, watch the baking time on the crust.
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