Raspberry Shortbread Streusel Bars

Crust

1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
Filling
3/4 cup raspberry preserves
16-20 fresh raspberries

Streusel
1/2 cup old-fashioned oats
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed

Glaze

1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 Tablespoons milk
Mix all until combined well and smooth.
Directions:

Preheat the oven to 300°F
Line the bottom and sides of an 8-inch baking parchment paper

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
Remove the crust from the oven, and turn the oven up to 350°F

Spread preserves over warm crust. Sprinkle the berries on top.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown and the raspberry filling is bubbling on the edges.
Remove from the oven and allow to cool for an hour or 2. When cool remove from pan and drizzle the bars with glaze.