NOTES
NOTE: Double the recipe to put in a 9×13” pan. Cut into 24 bars. The recipe above is for a 9×9″ pan and yields 9-12 servings.
NOTE: It is important that you allow the melted butter to cool (7-10 minutes) before adding the vanilla chips or they will melt completely and lose their texture. The vanilla chips will soften some, but others will keep their shape.
NOTE: Do not stir the vanilla chips into the melted butter. Allow them to sit in the butter and soften but not melt.
NOTE: While I have used cheaper brands of preserves before, the Smucker’s preserves seem to melt over low heat more smoothly and are not as congealed as other brands making them easier to work with and spread.
NOTE: Be sure to keep the preserves on a low heat so the jam doesn’t scorch.
NOTE: The crust layer needs to bake enough so that it sets up. If it is still gooey or sagging in the middle at 20 minutes, continue baking until it is firmer to the touch. My oven took 30 minutes. I baked the top layer 40 minutes.
NOTE: Melt butter over low heat so it doesn’t brown.
NOTE: While the recipe calls for seedless jam, I used preserves with seeds.
NOTE: Spread jam layer to within 1/8″ of the border to allow for removing the bars from the pan without sticking.
NOTE: Don’t overmix the batter. Stir gently so the chips don’t get too soft.
NOTE: When baking the crust layer, bake until the crust is thoroughly cooked, NOT just by time. If you try to put the raspberry filling on top of a crust that isn’t cooked all the way you will have a mess on your hands.
NOTE: Allow the bars to cool completely before cutting.
