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Linzer Torte Bars

Linzer Torte Bars

Three easy steps give you fruit-filled bars for a crowd! The flavors in this bar were inspired by linzertorte, a classic European dessert that originated in Linz, Austria. Pass the bar! Take your bar baking to a higher level with these wonderful raspberry bars. They have an unusual ground walnut crust.

Ingredients



Instructions

  1. Heat oven to 375 degrees F.
  2. n large bowl, stir together all ingredients except preserves and additional powdered sugar with spoon until crumbly. Reserve 2 cups of the mixture for topping; press remaining mixture in bottom of ungreased 15 x 10 x 1-inch pan.
  3. Bake 15 to 20 minutes or until crust is golden brown.
  4. Spread with preserves.
  5. Sprinkle with reserved crumb mixture; press gently into preserves.
  6. Bake 20 to 25 minutes longer or until light golden brown.
  7. Cool completely, about 1 hour.
  8. Sprinkle with additional powdered sugar.
  9. For bars, cut into 12 rows by 6 rows.


Yield: 72 bars

High Altitude (3500-6500 ft) Increase bake time in step 3 to 25 to 30 minutes.

Do-Ahead: Make these fabulous bars ahead of time. Line your pan with foil, leaving the edge of the foil above the rim of the pan on two opposite sides; grease foil in bottom of pan lightly. Bake bars as directed. When cool, use foil "handles" to remove the whole rectangle from the pan. Wrap airtight and freeze. Before serving, unwrap and let stand about 1 hour until room temperature.

Substitution: Bars can also be baked in a 17 x 11 x 3/4-inch pan.

Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 30mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 9g); Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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