Raspberry Streusel Bars

Butter. Butter, raspberries, and almonds, actually. I don't think there's much more that needs to be said.
I saw this recipe several years ago and knew immediately I needed to make them. Of course, that didn't exactly happen for three and a half years, but let's focus on the positive. I made them. And they were fabulously delicious, like most things from America's Test Kitchen.

Let's start at the top and work our way down. Sadly, I didn't have the pecans the recipe called for, so I used almonds in the topping. I regret nothing. They were awesome. The streusal topping with oats, nuts, sugar, and butter is crumbly and a sweet, the raspberry layer is bright and jammy (when are you going to see those two words used together again?), and the butter cookie crust is, well, just that: buttery, light and crunchy. This is pretty much perfect raspberry bar.

Although, to be honest I may have to amend that and confess that if it had maybe a little bit more ratio of filling to cookie, they would be catapulted from perfection to something close to divinity. I'm a filling person. I may have explained this earlier when I posted about faux-reos, but the filling of something - be it a cookie or a bar - is the real reason people eat those things. At least, it'll always be the real reason I eat those things.

Far be it from me to mess with an ATK recipe, but the filling, y'all - the next time I make these, I may double the filling recipe.  Because rebel is my middle name. Life on the edge, baby . . .

Raspberry Streusel Bars

From Cook's Illustrated Holiday Baking 2010
Makes Twenty-Four 2-inch Squares

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2/3 cup (about 4 3/4 ounces) granulated sugar
1/2 teaspoon table salt
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into 1/2 inch pieces and softened to cool room temperature
1/4 cup packed (1 3/4 ounces) light or dark brown sugar
1/2 cup (1 1/2 ounces) old-fashioned rolled oats
1/2 cup (2 ounces) pecans, chopped fine
3/4 cup (8 1/2 ounces) raspberry preserves
3/4 cup (3 1/2 ounces) fresh raspberries
1 tablespoon juice from 1 lemon

1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch-length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width. Spray foil-lined pan with nonstick cooking spray.

2. In bowl of stand mixer fitted with paddle attachment, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter 1 pieces at a time, then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan . . . use hands or flat-bottomed measuring cup to firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. while crust is baking, add brown sugar, oats, and pecans to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-size clumps set streusel aside.

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined, but some berry pieces remain.

6.  . . . spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.