Raspberry Streusel Bars

Directions

• Preheat the oven to 300 degrees. Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
• Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes. Remove the crust from the oven, then turn the oven up to 350 degrees. Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling (preserves and berries) with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle the bars with vanilla icing, if using. Serve at room temperature or cold.
• Make the vanilla icing: Whisk the confectioners’ sugar, 2 tablespoons milk or heavy cream, and vanilla extract together. Add another tablespoon of milk or heavy cream to thin out as needed. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt, if desired. If not using right away, cover and store icing in the refrigerator for up to 2 days.