Raspberry Foley Bars

Name: Raspberry Foley Bars
Yield: Makes one 9″ x 13″ dish; cut to preferred size
Ingredients: 1½ cups (342 g) unsalted butter, melted and kept warm; 3 cups (600 g) granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 tablespoon almond extract; 3⅓ cups (395 g) all-purpose flour, sifted; ¾ cup (65 g) sliced almonds; ½ cup (150 g) seedless raspberry jam; 1½ teaspoons sea salt

Preparation info

Makes
one
9″ x 13″ dish; cut to preferred size

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Named for my friend Stephanie Foley, this recipe can also work as a delicious cake. The bars are dense and chewy, and they last for days. You can use any flavor of jam.

Ingredients

1½ cups (342 g) unsalted butter, melted and kept warm
3 cups (600

Vegetarian
Cake
Cookies

Method

Preheat oven to 350°. Lightly coat a 9″ x 13″ baking dish with nonstick spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter and sugar on low speed until well blended. Add eggs one at a time, scraping the bowl after each add