Assembling and baking bars:
- Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
- Bake for 35 to 45 minutes, until the top is golden brown.
- Transfer to a wire rack to cool completely, then cut into 24 portions and serve.
- The bars can be stored in the refrigerator in an airtight container for a week.