Raspberry Layer Bars Recipes
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH RASPBERRY BARS
These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.
Provided by Dahn Boquist
Categories Desserts
Time 55m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
- Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
- Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
- Bake for 12 to 14 minutes until it is slightly puffy.
- While the crust is baking, prepare the filling.
- Place the raspberries in a mixing bowl.
- Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
- Spread the raspberry filling over the baked crust.
- Sprinkle the remaining oatmeal crumble over the raspberries.
- Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
- Let the raspberry crumble bars cool completely before slicing.
Nutrition Facts : Calories 388 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GRANDMA'S RASPBERRY BARS
Wonderful chewy Christmas cookie bars.
Provided by STACEY BILLER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
- Spread jam over mixture.
- Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g
OLD-WORLD RASPBERRY BARS
Steps:
- Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
- Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
- Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.
Nutrition Facts : Calories 200 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber
RASPBERRY LAYER BARS
This recipe originally came off a Keebler graham cracker box and were called Magic Cookie Bars. These are different than the typical layer bars because of the raspberry jam. They are easy and delicious.
Provided by nadia murray
Categories Bar Cookie
Time 50m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (325 for glass dish.) Mix melted butter, sugar and crumbs together; press firmly into 13x9 inch baking pan.
- Pour sweetened condensed milk evenly over crumbs; chill for 10 minutes.
- Layer in raspberry jam over condensed milk.
- Top with coconut and nuts and bake 25-30 minutes or until lightly browned.
- Cool in pan on rack.
- Chill if desired.
- Cut into bars and serve.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 223.9, Fat 10.1, SaturatedFat 4.9, Cholesterol 15.8, Sodium 143.5, Carbohydrate 31.6, Fiber 1.3, Sugar 23.1, Protein 3
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE RASPBERRY LAYER BARS
With the Christmas holidays drawing near, I thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but I think the raspberry (or the strawberry), red in colour for Christmas would be nicest! Found this recipe in a booklet of baking recipes that I picked up at the grocery store put out by Robin Hood flour. Add 1 1/2 hrs. to the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!
Provided by Rhonda J
Categories Bar Cookie
Time 38m
Yield 1 9x9 pan, 24 serving(s)
Number Of Ingredients 9
Steps:
- For Base: Preheat oven to 375 degrees.
- Spray a 9 inch square cake pan with non-stick cooking spray.
- Combine flour& icing sugar;cut in butter until mixture is crumbly.
- Press firmly into greased pan.
- Bake at 375 for 15-18 minutes, or until golden.
- For Filling: Spread jam on warm crust.
- Melt white chocolate chips as directed on package.
- Beat cream cheese and cream in small mixer bowl.
- Add melted white chocolate,beating until smooth.
- Mix well.
- Spread evenly over jam.
- Chill to set, about one hour.
- For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
- Spread over filling.
- Chill until set.
Nutrition Facts : Calories 173.4, Fat 11.6, SaturatedFat 7.2, Cholesterol 21, Sodium 60.6, Carbohydrate 17.1, Fiber 0.6, Sugar 11.4, Protein 1.7
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