Raspberry Treasure Dream Bars Recipes

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

OMG!! RASPBERRY DREAM BARS

Steps:

• In a small bowl, combine the graham cracker crumbs, butter and sugar and stir with a fork.
• Press crumb mixture into a 9x13 pan. Flatten out with the bottom of a cup measure.
• Drizzle and spread condensed milk over the bread crumbs.
• Place in the freezer for 10 minutes to firm up a little.
• Spoon and gently spread raspberry jam over the top.
• Sprinkle coconut cashews and white chocolate chips over the top.
• press down gently with your hands.
• Bake at 350 for 35 minutes until coconut gets goldden brown.

RASPBERRY TREASURE DREAM BARS

Steps:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
• Then spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
• Bake at 350* for 15-20 minutes. Until top layer is lightly browned.

RASPBERRY DREAM BARS

Steps:

• Crust: In a large bowl, combine cake mix and melted butter, mixing until well blended. Press firmly into 13x9 inch greased pan.
• Bake 12-15 min or until light golden.
• Cool 10 min on a wire rack.
• Topping: Spread jam carefully over warm crust. In a large bowl, combine brown sugar, flour, baking powder and salt. Add eggs and lemon juice, mixing until smooth. Stir in nuts and coconut. Spread evenly over jam. Bake 20-25 min longer or until set and golden. Cool completely in pan on wire rack.
• Cut into bars.
• Enjoy.

DREAM BARS

Steps:

• 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2 x 1-inch bars when cool.4. Melt chocolate in small saucepan over low heat. Dip ends of bars into chocolate. Roll in walnuts. Place on baking sheet lined with wax paper. Refrigerate until firm. Store in airtight container.

RASPBERRY SNOW BARS

Steps:

• Preheat oven to 350 degrees.
• Cream Crisco, salt and 1/4 cup of the sugar until fluffy.
• Blend in almond extract, egg yolks.
• Mix in flour. (Flour should be sifted before measuring.).
• Pat dough into ungreased 13" x 9" x 2" pan.
• Bake 15 minutes.
• Spread hot crust with preserves; top with cocunut.
• Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
• Spread egg-white mixture over coconut.
• Bake 25 minutes.
• Cool completely on rack.
• Cut into 2 dozen bars.

CHEWY RASPBERRY STREUSEL BARS

Steps:

• 1. In large mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, flour, sugar, margarine and corn syrup. Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.2. Bake at 350°F about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture. Return to oven and bake 20 minutes longer. Cool completely in pan on wire rack before cutting into 3 x 1 1/2-inch bars. FOOD PROCESSOR METHOD: Place all ingredients except raspberry filling in food processor bowl. Using metal blade, process about 30 seconds or until mixture is crumbly and cereal is crushed into crumbs. Remove 1 cup of mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Continue according to step 2 above.

RASPBERRY STREUSEL BARS

Steps:

• 1. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal, flours, brown sugar, soda, salt and cinnamon. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in water. Mixture will be crumbly. Set aside 1 cup of mixture for topping. With back of spoon, press remaining mixture firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.2. Spread raspberry preserves evenly over cereal mixture in pan. Sprinkle with reserved topping mixture.3. Bake at 350°F about 25 minutes or until lightly browned. Cool completely. Dust lightly with powdered sugar before serving.

CHEWY RASPBERRY STREUSEL BARS

Steps:

• 1. In large mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, flour, sugar, margarine and corn syrup. Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.2. Bake at 350°F about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture. Return to oven and bake 20 minutes longer. Cool completely in pan on wire rack before cutting into 3 x 1 1/2-inch bars. FOOD PROCESSOR METHOD: Place all ingredients except raspberry filling in food processor bowl. Using metal blade, process about 30 seconds or until mixture is crumbly and cereal is crushed into crumbs. Remove 1 cup of mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Continue according to step 2 above.