Raspberry Pecan Bars Recipes

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RASPBERRY PECAN SQUARES



Raspberry Pecan Squares image

The combination of the shortbread and raspberry is one of my favorites. And, this pair is topped with a pecan pie-like filling. Yum!-Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 squares.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup cold butter
1/3 cup seedless raspberry jam
TOPPING:
2 large eggs
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped pecans

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam., In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares.

Nutrition Facts :

RASPBERRY PECAN BARS



Raspberry Pecan Bars image

A lovely raspberry-fruity bar made all the better with the addition of roasted pecans. When I buy a bag of pecans I roast them in the oven and store them in freezer so they are ready to use for any recipe!

Provided by MA HIKER

Categories     Dessert

Time 1h5m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 9

1 cup unsalted butter (2 sticks, softened)
3/4 cup honey
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon baking powder
2 3/4 cups all-purpose flour
1 1/4 cups pecans, roasted and finely chopped
1 egg, lightly beaten
1 cup seedless raspberry preserves

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 9 by 13 baking pan with cooking spray.
  • Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
  • Cream together the butter, honey and sugar in a medium mixing bowl.
  • Add the salt, baking powder, flour and pecans and mix well.
  • Reserve one cup of dough for topping.
  • Add lightly beaten egg to remaining dough and mix well.
  • Spread this dough along bottom of prepared pan.
  • In microwave, warm the preserves to make them easier to spread.
  • Spread preserves over the dough in the pan.
  • Crumble the reserved dough over the jam (the dough will be soft).
  • Cook for 30 - 35 minutes until golden brown around edges.
  • Let cool before cutting.

Nutrition Facts : Calories 248.9, Fat 12.1, SaturatedFat 5.3, Cholesterol 29.1, Sodium 122.7, Carbohydrate 34.2, Fiber 1.1, Sugar 19.9, Protein 2.4

WHITE CHOCOLATE PECAN RASPBERRY BARS



White Chocolate Pecan Raspberry Bars image

Try this sweet and dreamy dessert treat - we've combined the goodness of Fisher Pecan Chips, raspberry and white chocolate!

Provided by Fisher Nuts

Categories     Bar Cookie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

20 chocolate wafer cookies, finely crushed
1 cup Fisher Chef's Naturals Pecan Chips, chopped
3 tablespoons butter, melted
8 ounces white chocolate, finely chopped
1 lb cream cheese
1 teaspoon vanilla extract
2 large eggs, beaten
1/2 cup raspberry preserves
2/3 cup granulated sugar
1/4 cup granulated sugar

Steps:

  • Preheat an oven to 350°F.
  • In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well.
  • Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
  • Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
  • Using a whisk beat in the cream cheese and vanilla until smooth. Add eggs one at a time and 2/3 cup granulated sugar, mixing well until very smooth.
  • Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes.
  • Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours.
  • In a saucepan, heat the remaining ¼ cup of sugar and add the remaining ½ cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve.

Nutrition Facts : Calories 613.8, Fat 36.2, SaturatedFat 20.2, Cholesterol 126.7, Sodium 373.8, Carbohydrate 66.8, Fiber 0.8, Sugar 55.7, Protein 7.7

RASPBERRY NUT BARS



Raspberry Nut Bars image

Raspberry jam adds sweetness to these pretty bars from Beth Ask of Ulster, Pennsylvania. She revised the original recipe to reduce fat and calories. The end result is a treat so delicious you'll never know it's good for you. - Beth Ask

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 16

1/2 cup stick margarine
1/4 cup reduced-fat stick margarine
1/3 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped pecans
2/3 cup raspberry jam
2 tablespoons lemon juice
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons fat-free milk

Steps:

  • In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.

Nutrition Facts : Calories 107 calories, Fat 5g fat, Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g protein.

RASPBERRY-PECAN CHEESECAKE BARS



Raspberry-Pecan Cheesecake Bars image

Pssst. Need a potluck dessert? These scrumptious Raspberry-Pecan Cheesecake Bars are sure to be the biggest draw.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield Makes 32 servings, one bar each.

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs, divided
1-1/2 cups pecan halves, toasted, finely chopped
1 cup sugar, divided
6 Tbsp. butter, melted
1/2 cup raspberry jam
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
2 eggs

Steps:

  • Preheat oven to 350°F. Mix graham crumbs, pecans, 1/4 cup of the sugar and the butter. Reserve 1/2 cup of the crumb mixture; press remaining mixture onto bottom of 13x9-inch baking pan. Bake 10 min. Spread with jam; set aside.
  • Beat cream cheese in large bowl with electric mixer on medium until creamy. Add remaining 3/4 cup sugar and the vanilla; beat until well blended. Add eggs, one at a time, beating after each addition just until blended. Carefully spread over jam; sprinkle with reserved crumb mixture.
  • Bake 30 min. or until center is almost set; cool completely. Refrigerate at least 3 hours before cutting into bars. Store any leftovers in refrigerator.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

RASPBERRY PECAN RUGELACH



Raspberry Pecan Rugelach image

Very easy, delicious recipe that the whole family loves!

Provided by TiredMomtoSIX

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 6h40m

Yield 60

Number Of Ingredients 8

2 cups all-purpose flour
⅛ teaspoon salt
14 tablespoons butter, cut into pieces
1 cup small curd cottage cheese, drained
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup raspberry spreadable fruit
1 cup chopped pecans

Steps:

  • Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 6.1 g, Cholesterol 7.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 39.2 mg, Sugar 2.6 g

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