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 two separate mixtures for the top and bottom layers, we used a butter-rich shortbread for the bottom crust and then rubbed even more butter into the same dough to produce a great streusel topping. The filling for our raspberry streusel bar recipe also needed complementary textures: Good raspberry preserves made the filling sweet and viscous, while fresh raspberries—lightly mashed for easier spreading—combined with the preserves to produce a bright, well-rounded flavor and perfectly moist consistency.