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+ servings

Raspberry Streusel Bars

Delicious bars made with pecan shortbread crust. 
Course Bar, Dessert
Keyword pecans, raspberry jam, shortbread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines


  • 1 cup sugar
  • 1 cup butter, softened
  • 1 egg
  • 2 cups flour
  • 3/4 cup pecans, coarsely chopped
  • 1/4 cup sweetened flaked coconut
  • 1 10 oz jar raspberry preserves
  • 1 cup powdered sugar, sifted
  • 1 tablespoon milk
  • 1/4 teaspoon almond extract
  • 1 to 2 drops of red food coloring, optional


  • Preheat oven to 350. Lightly grease an 11 x 7 x 2 inch baking dish.
  • In a large bowl, beat sugar and butter with an electric mixer on medium speed until combined. Beat in egg until combined, then beat in as much of the flour as you can with the mixer, stir in any remaining flour. Stir in pecans and coconut. Reserve 1 cup of the pecan mixture for the topping.
  • Press the remaining pecan mixture into the bottom and up sides of prepared baking dish. Spread preserves to within 1/2 inch of the edges, sprinkle with the reserved pecan mixture.
  • Bake for 45 minutes or until top is golden brown. Cool in pan on a wire rack.
  • Make Powdered Sugar Icing
  • In a small bowl, combine sifted powdered sugar, milk, almond extract and food coloring if using. Stir in additional milk, 1 teaspoon at a time if necessary, to achieve desired drizzle consistency.
  • Drizzle over bars and serve.