Raspberry Mocha Crumb Bars

 

Raspberry mocha crumb bars are a humble way to salute the weekend under vast cerulean blue skies, voluminous fluffy clouds with plenty of promising sunshine. A rich buttery slice with a hint of tart raspberry sweetness to linger, are perfect for picnics, garden parties and afternoon teas or anytime you wish.      

Raspberry Mocha Crumb Bars

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makes 8 

3/4 cup (1 and 1/2 sticks) butter, softened

2 cups unbleached all purpose flour

1 1/2 tablespoons instant coffee powder

1/2 cup granulate white sugar

1/2 cup raspberry perserve

1/3 cup chopped walnuts

2 tablespoons raw sugar

Preheat oven to 350ºF. Grease an 8-inch square pan and line the bottom with baking parchment paper.

Put the butter, flour, instant coffee powder, and white sugar into a food processor and process for a few seconds until the mixture starts to clump together.

Press three-quarters of the shortbread dough into the bottom of the prepared pan in an even layer. Smooth level with a spatula.

Bake in the preheated oven for 15 to 20 minutes, or until pale golden. Remove from the oven and let cool cool for 5 minutes. Spread the raspberry preserve over the shortbread layer. Mix the walnuts and raw sugar into the remaining shortbread dough and sprinkle it over the raspberry preserve, pressing down gently.

Return to the oven for an additional 20 to 25 minutes, or until the topping is lightly golden brown. Let cool completely in the pan, then remove and cut into eight bars. Although I did cut each bar, again carefully, lengthwise to form sixteen narrow bars. 

Notes: Apricot preserve may be used in replace of the raspberry preserve. Instant coffee granules may be replaced for instant coffee powder.