Raspberry Jam Streusel Bars

by Caroline
Published: Last Updated on

King Arthur Baking Company’s Raspberry Jam Streusel Bars are made with a buttery shortbread crust, a thick layer of jam (I love raspberry), and topped with crunchy streusel. This is the perfect bar recipes because it’s customizable, quick and easy to throw together! 

If you’re looking for a super easy, addictive dessert bar recipes – look no further than these raspberry jam streusel bars. The last time I took a class at the King Arthur baking school in Norwich, Vermont, this was one of the bar recipes we made. 

In addition to these bars, we also made chocolate-coated toffee bars (which I like to think of more as turtle bars) and coconut lime bars (both equally delicious!). 

What are Raspberry Jam Streusel Bars?

They’re amazing. That’s what. 

The base of the bars is a buttery shortbread, loaded with quality raspberry jam, and topped with crumbly walnut-studded streusel. There’s nothing fancy about these bars – no glaze or complicated ingredients. 

Why You’ll Love This Recipe

  • It’s made with simple ingredients. You may be able to make these without even going to the grocery store! 
  • It’s minimal effort. No par barking or required chilling time. 
  • You can make it your own! If you want to use another jam, different nuts, or variety of spices, this recipe allows for it. 
  • Streusel bars transport well. Not only can you make these ahead of time, but they travel well, making them the perfect dessert for a potluck or cookie tray. 
Raspberry Jam Streusel Bars

Tips for Success: 

  • Take your butter out of the refrigerator in advance. The butter needs to be room temperature so it creams with the sugar. 
  • Do NOT substitute the brown sugar for white sugar. The baking powder needs acid (aka molasses in brown sugar) to activate. 
  • Toast the nuts! This will improve the flavor and texture. Plus, toasted nuts smell so good. 
Raspberry Jam Streusel Bars

Variations (Jam & Nuts):

    • Blueberry & Pecan – Add 1/2 teaspoon of lemon zest to the crust
    • Strawberry & Pistachio – Swap a 1/2 teaspoon cardamom for cinnamon. 
    • Cherry & Almond – Add a 1/4 teaspoon of ginger or allspice 
    • Orange Marmalade & Walnut – Add 1/2 teaspoon almond extract 
    • Fig & Macadamia Nut – Swap a 1/2 teaspoon cardamom for cinnamon. 
Raspberry Jam Streusel Bars

How to Store Jam Streusel Bars

These are resilient little bars. They store just fine at room temperature for up to five day (I had a few stragglers that lasted a full week!). Just place them in an airtight container or wrap them tightly with plastic wrap. 

Freezing Instructions

To freeze, wrap the bars tightly in plastic wrap, and then again in tin foil or a freezer bag. To defrost, simply allow them to come to room temperature.

Other Bar Recipes from Raise the Bar Baking Class:

Raspberry Jam Streusel Bars

Raspberry Jam Streusel Bars

These raspberry jam-streusel bars are made with a buttery crust, filled with your choice of jam, and topped with crumbly streusel and crunchy nuts. Recipe adapted from King Arthur Flour Baking Co.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16


  • 1 8-inch square pan
  • Electric mixer fitted with a paddle attachment


  • 1/4 cup plus 2 tablespoons (85 g) unsalted butter, room temp and cut into 1/2 inch chunks
  • 1/2 cup (106 g) brown sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 cup (90 g) all-purpose flour
  • 3/4 cup (75 g) old fashioned rolled oats
  • 1/4 cup (29 g) walnuts or pecans, chopped and lightly toasted


  • 1/2 cup (170 g) raspberry jam, substitute your favorite jam flavor


  • Preheat the oven to 350 degrees Fahrenheit and spray an 8-inch square pan with non-stick spray and set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, brown sugar, baking soda, salt, and vanilla on medium speed until combined.
  • Add the flour and oats and beat on medium to low speed until just combined. Do not overmix the dough. It will be slightly crumbly.
  • Divide the dough in half. Press half of the dough in the bottom of the greased pan, smoothing it out with your fingers or the bottom of a measuring cup evenly.
  • Mix the other half of the dough with the nuts.
  • Spread the jam evenly on top of the dough in the pan. Sprinkle the remaining dough on top of the jam. Don't worry about covering every inch of the jam. It's okay to let a bit of jam show through.
  • Bake for approximately 25 to 35 minutes, or until the jam is bubbling and the streusel is golden brown. Allow the bars to cool before slicing into them. The bars can be stored in an airtight container for up to five days.


Recipe adapted from King Arthur Baking Company Jam Streusel Bars. 
Freezer Instructions: Wrap the bars tightly in plastic wrap and then again in tin foil. I like to wrap the bars individually so I can take them out one at a time to eat. To defrost, simply remove them from the freezer an hour before you are ready to eat them. They will last for about 3 months stored properly. 
Variations - swap your favorite jam and change out the toasted nuts:
  • Cherry jam &  almonds
  • Strawberry jam & pistachios 
  • Fig spread & macadamia nuts
  • Blueberry jam & pecans 
  • Orange marmalade & walnuts 
Don't have an 8-inch square pan? You can use a standard 9" round cake pan. 
Keyword Bar recipe, indulgent, raspberry crumb bars

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