3,768 likes, 97 comments - chefchloe on December 21, 2020: "✨5-INGREDIENT RASPBERRY SHORTBREAD CRUMBLE BARS✨❤️🎄(recipe below!!) #vegan cookie season is here and anything with jam is my jam! This one’s super easy, lmk other holiday recipes you guys wanna see this week??😋 ✨RECIPE✨ Note: Bars will be best if chilled in the refrigerator for a few hours or overnight before serving. SHORTBREAD 2 cups all-purpose flour (or GF flour) 1 cup vegan margarine ½ cup sugar ½ teaspoon salt FILLING 1 (12 to 18-ounce) jar raspberry jam Powdered sugar, for garnish To make the shortbread: Preheat the oven to 350 degrees. Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges. In a food processor, pulse flour, margarine, sugar, and salt until crumbly. Reserve 1 cup of dough for topping, and press the remaining dough into the prepared pan. Bake for 18 minutes. To make the filling: Carefully spread jam over crust. Crumble the reserved shortbread dough over the top, leaving some of the dough in larger clumps, and some of the jam peeking through. Bake for 30 minutes. Let cool, then chill in the refrigerator for a few hours or overnight so that they firm up. Once chilled and set, lift the parchment paper to release the bars from the pan and unmold. Using a sharp knife, cut into 2-inch squares, dust with powdered sugar, and serve.".