Fabulous Five Ingredient Raspberry Bars

Let’s cut to the chase: if you’re here, you probably want to make something sweet, gooey, buttery, and life-affirming… without needing a culinary degree or 37 spices you’ve never heard of.

Enter: the Fabulous Five Ingredient Raspberry Bars. Yes, five. One hand. Fewer than your fingers. That’s less than the number of chargers currently tangled in your drawer. And what do you get? A dangerously addictive dessert that looks like it came from a trendy bakery but took you, like, 10 minutes of actual work.

So grab a mixing bowl, channel your inner lazy genius, and let’s go full snack mode.

Why These Five Ingredient Raspberry Bars Are Awesome

Glad you asked, friend. Because these bars are:

• Stupidly simple. Like, “your pet hamster could probably make them” simple.
• Only five ingredients. No hidden nonsense. No trips to Mordor for saffron dust.
• Quick AF. From bowl to oven in under 10 minutes.
• Crowd-pleasing. Whether you’re feeding kids, coworkers, or your own inner goblin.
• Customizable. Swap flavors, toss in extras, or just devour as-is.

Seriously, they’re like the yoga pants of desserts—effortless, comfy, and still somehow impressive.

Ingredients for Five Ingredient Raspberry Bars

Here’s your fab five:

• 1 cup (2 sticks) of unsalted butter – Melted. Because butter is life. If you’re thinking “can I use margarine?” see the FAQ and prepare to be gently roasted.
• 2 cups of all-purpose flour – Nothing fancy. Just the good ol’ white stuff.
• 1/2 cup of brown sugar – Packed tight, like your suitcase before a long weekend.
• 1/4 teaspoon of salt – Yes, it makes a difference. No, don’t skip it.
• 3/4 cup of raspberry jam – The star of the show. Go fancy or go store-brand—we’re not judging.

And that’s it. No eggs. No baking soda. No kitchen tantrums.

Step-by-Step Instructions

Alright, roll up your sleeves (or don’t—this isn’t that kind of recipe). Let’s make magic.

1. Preheat that oven

Turn it to 350°F (175°C). Yes, you actually have to do this first. Don’t “wait till I finish mixing” it. This isn’t amateur hour.

2. Melt the butter

Microwave, stovetop—your call. Just make sure it’s fully melted, not sorta soft and passive-aggressively chunky.

3. Mix your crust

In a bowl, stir together the flour, brown sugar, and salt. Then pour in the melted butter. Mix until it’s crumbly, like the emotional state of most rom-com protagonists.

4. Press and spread

Take 2/3 of that buttery mixture and press it into a greased or parchment-lined 8×8 inch pan. No pan? Improvise. Just don’t use your bathtub.

Then, spread the jam over it. Go gently so you don’t rip up the crust. Think “smooth operator,” not “jackhammer.”

5. Crumble the rest

Sprinkle the remaining 1/3 of the dough on top of the jam layer. Like a buttery blizzard of dreams. You don’t have to be precise—rustic is the vibe.

6. Bake it, baby

Pop that beauty in the oven for 30–35 minutes, or until the top is golden and slightly crisp. Not “burnt toast” golden—just “Instagram filter” golden.

7. Cool before cutting (seriously)

Let it cool completely unless you want jam lava in your lap. Resist the urge. Distract yourself with TikTok or clean one fork like a responsible adult.

Common Mistakes When Making Five-Ingredient Raspberry Bars

You’d think a five-ingredient recipe would be foolproof, right? You’d be almost right. Here’s how to not mess it up:

• Not preheating the oven. Rookie mistake. Your bars deserve better.
• Using cold butter. This isn’t a cookie dough party—melt it, or prepare for a floury crumble crisis.
• Forgetting to line or grease your pan. Unless you enjoy chiseling dessert out with a crowbar.
• Overbaking. These aren’t biscotti. When the top is golden, take them out. They firm up as they cool.
• Spreading jam with a heavy hand. You want even distribution, not jam potholes.

Alternatives & Substitutions

Don’t have one of the ingredients? Feeling rebellious? Here’s your cheat sheet:

• Butter → Coconut oil: Works great, gives a subtle tropical vibe. Aloha, my friend.
• Brown sugar → White sugar: Slightly different taste, but still fab. Add a splash of vanilla if you’re feeling fancy.
• Raspberry jam → Any jam: Strawberry, blueberry, fig, apricot—go wild. Maybe even Nutella? (OK now we’re just showing off.)
• Add-ins: Crushed nuts, shredded coconut, white chocolate chips. Just don’t overdo it or the crumble might cry.

Bottom line: this recipe is your canvas. You’re the Picasso of pastry. Go forth and remix.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter?
Technically yes, but… why hurt your soul like that? Butter brings flavor, richness, and happiness. Margarine just brings regret.

Do I have to use raspberry jam?
Nope! Use what’s in the fridge. Or mix a few together and create a jammy mashup. It’s like a fruit concert in your mouth.

Can I make this gluten-free?
Yes! Just swap the flour for a 1:1 gluten-free baking blend. Maybe don’t use almond flour unless you enjoy structural failure.

Can I double the recipe?
Absolutely. Use a 9×13 pan and adjust bake time by 5–10 extra minutes. And yes, you’re allowed to eat twice as much.

How long do they last?
LOL. Like you won’t eat them all in two days. But fine—they’ll keep for 4–5 days in an airtight container. Fridge optional.

Can I freeze them?
Yes! Freeze sliced bars in layers with parchment between. Thaw at room temp like a civilized adult. Or eat frozen like a gremlin. Your call.

Why are mine crumbly?
You probably skimped on butter or didn’t pack the crust well enough. Be firm but loving with your crust, like a good therapist.

Final Thoughts

There you have it—Fabulous Five Ingredient Raspberry Bars that are fast, flexible, and fabulous (yeah, we said it twice—fight us). They’re the kind of treat that’ll make your coworkers think you’re secretly Martha Stewart, and your taste buds throw a tiny dance party.

So now what? Go make ‘em! Bake. Brag. Bask in buttery glory. Whether you’re feeding a crowd, a crush, or just your hungry self at midnight—these bars will not disappoint. And if you’re new to baking and want to level up, check out King Arthur Baking’s beginner tips. Solid gold.

And hey—if you accidentally eat the whole pan? That’s not a fail. That’s a win in our book. ????

Happy baking, you glorious snack wizard.