RASPBERRY BAR RECIPE WITH FRESH RASPBERRIES R RECIPES

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FRESH RASPBERRY BARS RECIPE - FOOD.COM - RECIPES, FOOD ...



Fresh Raspberry Bars Recipe - Food.com - Recipes, Food ... image

Make and share this Fresh Raspberry Bars recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 24 bars, 24 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
  • Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
  • Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
  • Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
  • Sprinkle evenly with raspberries.
  • With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
  • Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
  • Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
  • Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
  • Sprinkle very lightly with powdered sugar.

Nutrition Facts : Calories 204.7, FatContent 11.5, SaturatedFatContent 6.8, CholesterolContent 46.2, SodiumContent 87.5, CarbohydrateContent 23.7, FiberContent 1.3, SugarContent 12.2, ProteinContent 2.3

RASPBERRY PATCH CRUMB BARS RECIPE: HOW TO MAKE IT



Raspberry Patch Crumb Bars Recipe: How to Make It image

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 3 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, room temperature, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 131 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 18g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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