Raspberry Streusel Bars

35 comments
By

Appears in Cook's Illustrated September/October 2005

Sandy, crumbly, and bland shouldn't be words used to describe a raspberry bar. Tender, fruity, and crunchy—that's more like it.

SERVES Makes twenty-four 2-inch squares

TIME 1¼ hours, plus 2 hours cooling

Raspberry Streusel Bars

WHY THIS RECIPE WORKS

We realized early in developing our raspberry streusel bar recipe that the bottom crust needs to be firm and sturdy, while the topping should be light as well as sandy and dry so it can adhere to the filling. Since we didn't want to make tw...

Print