Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Raspberry Crunch Bars

I made Raspberry Jam recently and the taste brought back a memory 
of these bars that my mom used to make.  
I've lost her recipe over the years and went hunting to find something similar.
I found a jam bar recipe in an old school cookbook from the 1970's and doctored it up 
to match my mom's delicious Raspberry Crunch Bars.
I tested them out on the guys at our office and they all gave it a huge thumbs up.
They loved the fresh raspberry taste and the crunchy topping.

  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup cold butter
  • 1 egg beaten
  • 1 tablespoon milk
  • 1 cup Raspberry Jam or Jelly  (approximate amount)
  • 1 beaten egg
  • 3/4 cup sugar
  • 2 tablespoons melted butter
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup sweetened coconut
  • 1 cup crushed cornflakes
  1. Prepare base: cut cold butter into flour, baking powder and salt.  
  2. Mix egg and milk and vanilla and add to flour mixture, mixing lightly like you would for pie dough.
  3. Roll or pat into an 8 inch square pan.
  4. Spread raspberry jam over base.
  5. Beat sugar, egg and vanilla with melted butter.
  6. Add coconut and crushed cornflakes mix with a fork.
  7. Spread lightly with a fork over jam.
  8. Bake in a 350 degree F oven for about 25-30 minutes or until topping is golden.
  9. Cool and cut into squares.


  1. This looks so good Bev. Once my raspberries are ripe I'll be making these bars.

  2. I have made this with different types of jam and preserves. Always a hit when they are served.

  3. So... Now I have plans for tonight. Thanks!