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 :
OATMEAL COCONUT RASPBERRY BARS
I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.
Provided by veruca salt
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spread 3/4 cup coconut evenly on a baking sheet.
- Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
- Blend together flour, sugars, and salt in food processor.
- Then add butter and blend until a dough begins to form.
- Transfer to a bowl and knead in oats and toasted coconut until well combined.
- Reserve 3/4 cup of dough.
- Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
- Spread jam over it.
- Crumble reserved dough evenly over jam.
- Sprinkle with remaining 3/4 cup untoasted coconut.
- Bake in middle of oven until golden, 20-25 minutes.
- Cool completely in pan on a rack.
- Loosen from sides of pan with a sharp knife.
- Lift out in one piece and transfer to a cutting board.
- Cut into 24 bars.
- Note: Bars can be made 3 days ahead and kept in an airtight container.
RASPBERRY BARS
A flavorful and simple dessert! The moist, chewy crust--made with Bisquick® mix, oats and brown sugar--surrounds your favorite raspberry spreadable fruit, jam or preserves.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly.
- Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press gently into fruit.
- Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 145, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
OLD WORLD RASPBERRY BARS
Make and share this Old World Raspberry Bars recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 55m
Yield 25 bars
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Combine all crumb mixture ingredients in large 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 greased 8-inch square baking pan.
- Spread preserves to within 1/2 inch of edge.
- Crumble reserved crumb mixture over preserves.
- Bake for 40 to 50 minutes or until lightly browned.
- Cool completely; cut into bars.
- Recipe Tip
- If using a dark or nonstick baking pan, reduce oven temperature to 325°F Bake for 45 to 55 minutes.
- Recipe Tip.
- Cover and store in pan up to 5 days or freeze up to 1 month.
Nutrition Facts : Calories 196.8, Fat 10.8, SaturatedFat 5, Cholesterol 28, Sodium 58.4, Carbohydrate 23.8, Fiber 0.8, Sugar 12.9, Protein 1.9
RASPBERRY BARS
My Dad LOVES raspberry bars and this is his favorite recipe. It is very easy to make and very tasty.
Provided by Michelle S.
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Mix all dry ingredients.
- Cut in butter until crumbly.
- Place half of crumb mixture in a 13x9 pan.
- Bake 10 minutes, let cool.
- Return oven to 325°.
- Mix jam and lemon juice well.
- Spread carefully over cooled crumbs.
- Sprinkle jam with remaining crumb mixture.
- Gently push crumbs into jam.
- Bake 15-20 minutes or until light golden brown.
Nutrition Facts : Calories 220.7, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 112, Carbohydrate 35.1, Fiber 1.1, Sugar 19.8, Protein 2.3
RASPBERRY BARS
I made these for the first time this Christmas, and they are destined to become a "regular" on my list every year. If you don't like raspberry, I'm sure any other flavor of preserves would be equally delicious!
Provided by Mary Scheffert
Categories Bar Cookie
Time 55m
Yield 36 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F In a large mixing bowl, combine flour, sugar, pecans, butter& egg.
- Beat at low speed, scraping bowl often, until mixture is crumbly (about 2-3 minutes).
- Reserve 1 1/2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of greased 8- or 9-inch square 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 or squares.
Nutrition Facts : Calories 141.2, Fat 7.5, SaturatedFat 3.5, Cholesterol 18.7, Sodium 49.9, Carbohydrate 17.7, Fiber 0.6, Sugar 9.7, Protein 1.3
More about "secret agent raspberry bars recipes"
RASPBERRY JAM BARS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 16Calories 192 per serving
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
- In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place 2/3 of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay. Bake for about 35 minutes, until the topping is golden brown.
- Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.
RASPBERRY STREUSEL BARS - SALLY'S BAKING ADDICTION
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4.7/5 (50)Category BarsCuisine AmericanTotal Time 3 hrs 20 mins
- 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.
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