1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later.
2. In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
3. Add the vanilla extract and mix until incorporated. Gradually add the flour, mixing until just combined. The dough will be crumbly but should hold together when pressed.
4. Reserve about 1/2 cup of the dough for the topping. Press the remaining dough evenly into the prepared baking pan to form the crust.
5. Spread the raspberry jam over the crust, leaving a small border around the edges.
6. Crumble the reserved dough over the top of the jam layer. It doesn’t have to be perfect—embrace the rustic look!
7. Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and the jam is bubbly. Allow to cool completely in the pan on a wire rack before slicing into bars.

A little tip from my kitchen: if you’re in a hurry, pop the pan in the fridge to speed up the cooling process. Just be sure to keep an eye on those little fingers that might sneak a taste before they’re ready!