Raspberry Crumble Bars

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Excellent!

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Shortbread lovers, have at it. Have used blackberry, apricot, and cherry preserves (Trader Joe's fruit preserves are great!. Used a vanilla/coconut granola, coconut adds a nice touch. Perfect gift to bring when invited to someone's house. Just make enough to keep a few for yourself.

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Easy and delicious! I had tart cherry preserves on hand and used that instead of raspberry jam. Also, my granola already had almonds in it so I didn't add any extra almonds. I served these to company and everyone loved them. A real hit!

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These are amazing. I am an incredibly picky food critic and there is nothing I would have done to change this recipe other than to use salted butter and leave out the kosher salt. The only reason I say this is because I did not have unsalted butter on hand. I can't wait to try these with apricot preserves which my husband loves. You are the best Ina!!!

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Absolutely amazing, delicious and so easy to make. Thanks Ina!

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My Family thought these bars were awesome! Just a few simple ingredients (most of which are pantry staples and so easy to make. On the show, Ina greased the 9x9" pan and mixed the sliced almonds with the granola and dough. These weren't in the written instructions. With 2 sticks of butter in the dough greasing isn't necessary and sprinkling vs. mixing in the almonds makes no difference in the final product. I'll definitely make these again!

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These were phenomenal. For the topping, I used coconut shavings and oatmeal instead. Absolutely delicious! Easy and perfect!

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These are delicious. They are quick and easy to make. I made them with Raspberry, but there would be lot's of jams that would be delicious. I will make them again and again. They were wonderful warm out of the oven and just as tasty three days later. They stored nicely. I didn't have a square pan so I used a rectangular glass brownie pan.

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I loved these bars and have made them twice. Every time someone asks for the recipe. If you love shortbread...you will love these.

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I made these for Christmas and they were quite delicious. I first got this recipe while browsing through a magazine where an article on Ina was featured. If you love raspberry and shortbread, you'll flip over these.