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Raspberry Orange Streusel Bars - Raspberries pair with an orange cream filling and are topped by an oatmeal streusel in these flavorful and easy bar cookies. And, to make them extra fun and colorful, you can drizzle them with a raspberry glaze! | justalittlebitofbacon.com
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Raspberry Orange Streusel Bars

Raspberries pair with an orange cream filling and are topped by an oatmeal streusel in these flavorful and easy bar cookies.
Course Dessert
Cuisine American
Keyword raspberry bars, streusel bars
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 24 bars
Calories 225kcal
Author justalittlebitofbacon

Ingredients

Crust

  • 12 tbsp unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp table salt
  • 2 cups (250 gm) all-purpose flour
  • 1/2 cup old fashioned oats

Filling

  • 1 14-oz can sweetened condensed milk
  • 1/2 cup orange juice
  • 2 tbsp lemon juice
  • 2 egg yolks
  • 2 tsp orange zest
  • 12 oz raspberries

Topping

  • 1/2 cup old fashioned oats
  • 1/3 cup flour
  • 1/3 cup packed light brown sugar
  • 1/4 tsp table salt
  • 1/4 tsp ground cinnamon
  • 4 tbsp unsalted butter

Instructions

  • Preheat oven to 350F.
  • Line a 9x13 baking pan with parchment paper so that some overhangs the sides and grease the paper with spray oil or soft butter.

Make the Crust

  • In a medium bowl, mix butter with sugar, vanilla, and salt.
  • Add flour and oats and mix until combined.
  • Press the mixture into the baking pan to produce an even layer. Bake until just beginning to brown, 11-13 minutes.

Make the Filling

  • While the crust is baking, mix together condensed milk, orange juice, lemon juice, egg yolks, and orange zest. Let it for 5-10 minutes so that it will thicken slightly.
  • Make sure the raspberries are fairly dry since you don't want to add much liquid to the filling.
  • Once the crust comes out of the oven, pour the orange mixture over the hot crust.
  • Dot the raspberries around so they are fairly well spread out. Bake for 7-8 minutes, until the orange filling forms a shiny skin.

Make the Streusel

  • While the filling bakes, make the streusel. Blend together all the streusel ingredients with your fingers until they are well combined.
  • Once the bars come out of the oven, sprinkle the streusel over the top and press it in slightly as you work.
  • Return the bars to the oven and bake for 30 minutes more.
  • Cool the bars to room temperature, then pull them out of the pan using the overhang. If desired, top with raspberry glaze. Cut into 24 bars.

Notes

  • Frozen Raspberries: If using frozen raspberries, allow the raspberries to thaw completely, then drain them, and blot them dry with paper towels.
  • Raspberry Glaze: To add the raspberry glaze, mix together 3 tbsp raspberry juice (press raspberries through a fine mesh sieve and collect the juice) with 1 1/2 cups confectioners' sugar until smooth. The glaze should be thick but flow off the spoon. Add more raspberry juice or some milk to thin the glaze if needed. Drizzle over the bars once they have cooled to room temperature, using either a squeeze bottle or a plastic freezer bag with the corner snipped off.
  • Alternate Crust/Topping: For a streamlined version of the crust and topping (one mix for each) which can be used in place of the recipes here, go to my Apple Crisp Bars.

Nutrition

Calories: 225kcal