Raspberry Holiday Pie Bars

Makes 8x8-inch pan, 9 squares

9 tablespoons butter, melted

3 Tablespoons sugar

1 ⅔ cups flour

½ teaspoon salt

16 oz raspberry Jam

1 ½ cups confectioner’s sugar

1 tablespoon milk

Heat the oven to 350°F and spray an 8x8” pan.

In a medium bowl stir together melted butter, sugar flour and salt, mixing just until combined. Using your hands, press 1 cup of the mixture evenly into the bottom of the pan. Set the remaining mixture to the side for the top. Spread jam evenly over the surface. Scatter (don’t press) the remaining mixture on top of the raspberry layer to make a loose, crumby top layer.

Bake at 350°F for 25 to 30 minutes, until the jam bubbles up and the crumb topping is golden brown (think the color of your favorite baked pie crust). Cool completely before drizzling with a mixture of confectioner’s sugar and milk atop. Slice and serve/eat cold, at room temp or warmed in the oven or toaster (if warm, I highly recommend a scoop of ice cream!). Greta swears by them on day 2, 3, 4, 5 for breakfast- she says they get better with age :)