Prepare a 9x13 baking pan with two sheets of parchment paper, leaving a little overhang to make for easy removal. Set aside.
Preheat oven to 350 degrees Fahrenheit
In a bowl, mix together butter and sugar
Add vanilla, salt, and then flour
When the dough comes together, press a thin even layer into the bottom of the parchment lined baking pan
Use a fork to make indentations in the crust to prevent it from rising, then bake for 13-15 minutes
Set crust aside and let cool while preparing the filling
For the filling, mix together sugar, flour, eggs, lemon juice, and lemon zest, until fully incorporated
Pour over the cooled crust and drop raspberry jam into the filling one tablespoon at a time
Use a toothpick to swirl the raspberry jam throughout the filling
Cut Raspberry Red Vines into small pieces and drop into the filling
Bake for 20-25 minutes until the filling is set and golden brown around the edges
Let cool at room temperature for at least one hour before removing from the pan and transferring to the refrigerator to cool for another 2 hours
When completely cool, cut into 12 bars, sprinkle with powdered sugar and enjoy!