Raspberry Crumble Bars

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I have been cooking and baking almost all of my life and Barefoot Contessa is one of my favorite hosts on the Food Network. I never miss an episode and frequently tape them for review later. I recently made Ina's raspberry bars and they were excellent. They use ingredients that most of us have around the kitchen all the time and they went together very quickly. I should add here that I used my food processor for the cookie dough base and worked out great. I did make my own granola using Ellie Krieger's recipe, cutting the recipe in half. The cookies are great. I just made another batch using strawberry jam in place of raspberry. Thank you Ina. Sincerely, Marianne Ward

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My boyfriend just purchased the Foolproof cookbook for me and this was the first recipe I made from my new book. These are super simple to make and are unbelievably delicious! After our first serving, I placed the left overs in the fridge. I think these are even better when they are eaten cold (we enjoyed them served with some vanilla ice cream. My boyfriend could not stop eating them. I will definitely be making these again!

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Wonderful!! I found Hero jam at my local grocery store, yea! These are super easy to make. My family ate them up! My oven is like 60 years old and on the fritz so I only had to bake mine for about 25-30mins. I let them cool over night on the kitchen counter then sliced them the next morning and added the powdered sugar. Will make it again and again and again. Thanks Ina - these truly are Foolproof!

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Yummy! One tip, be sure crust comes up the side of the pan a bit or the raspberry bubbles over and makes it difficult to lift the bars out of the pan.

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I have read only amazing reviews of this recipe, so I was super excited to make Ina's Raspberry Crumble Bars. I am a HUGE, HUGE Ina fan, but these didn't knock my socks off. Sorry Ina!!!! I may have messed them up -- I was so excited to make them that I didn't want to wait for my frozen butter to soften, so I soaked it in warm water to bring it to room temperature. Some of the butter ended up melting, and some stayed a little solid. I used it anyway, which probably was a mistake. = I didn't love the texture of the shortbread, it was really crumbly, but still very buttery and rich at the same time. Maybe they would have been better if I used properly softened room temperature butter, or if I cooked them for a little less time? Aside from the texture issue, I wasn't blown away by the overall flavor either. They are super rich and a little tart at the same time. Overall, I don't think I'll make this one again.

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I just bought the book, Foolproof. This recipe is on the back cover. I have made it twice. Each time I could hardly keep my hands off it before my company arrived. Looking at the photo makes me want to play hooky from work and go home to make it again.
It is soooo good! It is soooo easy! You must try it.

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These bars were extremely easy to make and wonderful! I can get the entire thing assembled before my oven gets up to temp! My family is a big fan of them! I use whatever jam or preserves we're in the mood for (have used raspberry, cherry, apricot, blueberry and blackberry and recently tried the recipe using lemon curd instead of jam and they were wonderful.

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Fantastic and easy! And I hate to bake!

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Just delicious!
I used Bonne Maman French raspberry preserves and almond granola.
Perfect! Really.

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I'm in heaven. These are so good, and so easy to make! I made them as written this time, but the possibilities are endless. I'm thinking Nutella filling would be great, or any kind of jam really. The only adjustment I made was to cover the pan loosely with foil for about 20 minutes of the bake time, because the almonds started to get brown within 15 minutes of baking.