These bars are an irresistible blend of buttery shortbread, fruity filling, and a golden cinnamon-spiced topping. Perfect for any occasion!
Ingredients
Instructions
- 1Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough to overhang the edges for easy lifting later. Lightly grease with cooking spray.
- 2In a large bowl, cream together butter and brown sugar until light and fluffy (2-3 minutes). Add the vanilla and mix.
- 3Gradually mix in the flour until the dough is crumbly but holds together when pressed.
- 4Firmly press the dough into the prepared pan. Bake for 12-14 minutes until slightly puffed, then set aside to cool.
- 5Make the Fruit Filling: In a large mixing bowl, toss the raspberry-infused fruit crisps with the flour and sugar. Spread the mixture evenly over the cooled shortbread crust.
- 6Mix the Topping: In a separate bowl, combine brown sugar, granulated sugar, flour, cinnamon, and salt. Add the diced butter and cut it in using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- 7Sprinkle the topping evenly over the fruit filling.
- 8Return the pan to the oven and bake for 35-40 minutes, until the topping is golden brown and crisp.
- 9Allow the bars to cool completely in the pan. Use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into 16 squares.
