Raspberry Bars

Raspberry Bars

Photo by Kimberly S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ● 1 cup unsalted butter (2 sticks) cut into 1-inch chunks

  • ● ¼ cup packed light brown sugar

  • ● ½ tsp kosher salt

  • ● 2 cups unbleached all-purpose flour

  • ● ¾ cup seedless raspberry jam or preserves

  • ● 1 pint (2 cups) fresh raspberries

  • ● ounce package cream cheese, softened

  • ● ½ cup granulated sugar

  • ● tbsp. unbleached all-purpose flour

  • ● 1 egg

  • ● 1 yolk

  • ● 2 tbsps. freshly squeezed lemon juice

  • ● ½ tsp pure vanilla

  • ● Powdered sugar

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a 24-inch-long sheet of aluminum foil, leaving extra foil extending over ends (to lift bars from pan) 2. In a large bowl beat the butter, brown sugar and salt 3. Add the 2 cups flour. Mix. 4. Evenly layer dough in prepared pan. Bake 20 minutes or until dough has begun to puff and is just set. Allow to cool. 5. Spread jam evenly over crust. Sprinkle evenly with raspberries 6. In a large bowl beat cream cheese, granulated sugar and 1 tbsp. flour until blended. 7. Add egg, egg yolk, lemon juice, and vanilla. Beat until smooth. 8. Pour custard batter evenly over berries. Bake at 350* F for 20 to 30 minutes or until barely set. 9. Chill 2 hours. Sprinkle very lightly with powdered sugar


Nutrition

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