RASPBERRY CREAM CHEESE BARS
In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
Nutrition Facts :
RASPBERRY STREUSEL BARS
Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.
Provided by Sally
Categories Bars
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
- Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Remove the crust from the oven, and turn the oven up to 350°F (177°C).
- Spread preserves over warm crust. Dot the preserves with raspberries on top.
- Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
RASPBERRY SHORTBREAD BARS
Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!
Provided by www.shugarysweets.com
Categories Cookies
Time 48m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
- In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
- Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
- Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
- Spread raspberry preserves, gently, over the bottom layer of cookie.
- Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
- Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
- For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
- Store in air tight container in refrigerator or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 bar, Sodium 6 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RASPBERRY CRUMBLE BARS
These Raspberry Crumble Bars are THE BEST! So soft, buttery, and delicious. My favorite summer dessert.
Provided by Lindsay
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Nutrition Facts : Calories 366 calories, Sugar 22.6 g, Sodium 192.1 mg, Fat 15.8 g, SaturatedFat 9.9 g, TransFat 0.6 g, Carbohydrate 51.3 g, Fiber 3.8 g, Protein 4.5 g, Cholesterol 40.7 mg
SECRET AGENT RASPBERRY BARS
I saw these great looking bars on ABC so I am posting here for safekeeping. Recipe from "It's About Time," by Michael Schlow
Provided by Ceezie
Categories Bar Cookie
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Using mixer, beat together butter and sugar at medium speed.
- Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.
- Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.
- Spread raspberry preserves evenly over the crust.
- Sprinkle the reserved flour mixture over the preserves.
- Sprinkle the coconut on top.
- Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.
Nutrition Facts : Calories 292.8, Fat 15.2, SaturatedFat 8.7, Cholesterol 30.5, Sodium 146.7, Carbohydrate 37.4, Fiber 1.2, Sugar 19.2, Protein 2.5
SECRET AGENT ONE BOWL BROWNIES
Why Secret Agent? Because of the secret ingredient, and only you know what it is! Add your favorite liqueur or chocolate chips or nuts to this to make this your own favorite brownie recipe. Super easy and super yummy!
Provided by Tracy Mile
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a microwave safe bowl.
- Add cocoa, and mix well.
- Add the sugar, eggs, vanilla and liqueur if using. Mix.
- Add the rest of the ingredients. Mix.
- If using choc/peanut butter chips/m&ms/nuts, add now and mix well.
- Pour into a greased and floured 9 inch pan.
- Bake at 350°F for 45 minutes.
- Place on wire rack to cool before cutting.
- For optional easy icing: Sprinkle 2 cups chocolate chips on brownie as soon as it comes out of the oven, spread with spatula.
Nutrition Facts : Calories 337.1, Fat 17.3, SaturatedFat 10.4, Cholesterol 95, Sodium 177.5, Carbohydrate 43, Fiber 0.6, Sugar 34, Protein 3.2
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