Mean Chef's Raspberry Mazurkas
Indulge in the perfect balance of sweet and crumbly with Mean Chef's Raspberry Mazurkas, a delectable treat that combines buttery oat layers with luscious raspberry preserves. This classic dessert starts with a press-in oatmeal crust, topped generously with fruity raspberry jam and finished with a crumble of rich, golden dough. The mazurkas bake to perfection, with a golden top and bubbling jam layers that peek through, creating a visually stunning and flavor-packed treat. Whether you dust them with powdered sugar or enjoy them as is, these raspberry bars are a crowd-pleaser perfect for potlucks, holiday gatherings, or an afternoon indulgence. With just 20 minutes of prep time and pantry-friendly ingredients like rolled oats and vanilla extract, this recipe delivers classic homemade goodness without the fuss.
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Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 200 grams old-fashioned rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 300 grams raspberry preserves (or jam)
- 15 grams powdered sugar (for dusting, optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x13-inch (23x33 cm) baking dish with parchment paper, leaving some overhang for easy removal.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt.
Step 5
Gradually fold the dry ingredients into the wet ingredients until a crumbly dough forms.
Step 6
Take about two-thirds of the dough and press it evenly into the bottom of the prepared baking dish to create the base layer.
Step 7
Spread the raspberry preserves evenly over the base layer, ensuring it covers the surface edge to edge.
Step 8
Crumble the remaining dough over the raspberry layer, leaving some gaps for the jam to peek through.
Step 9
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the jam is bubbling slightly.
Step 10
Remove from the oven and let cool in the pan for at least 20 minutes. Then use the parchment overhang to lift the mazurkas out onto a wire rack to cool completely.
Step 11
Once cooled, optionally dust with powdered sugar before cutting into squares or rectangles.
Step 12
Serve and enjoy!
Nutrition Facts
| Serving size | (1298.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5256.5 |
| Total Fat 211.9g | 0% |
| Saturated Fat 116.4g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 1769.0mg | 0% |
| Total Carbohydrate 829.4g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 468.6g | |
| Protein 51.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.5mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 1506.9mg | 0% |
Source of Calories