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Amish Raspberry Bars


These are really moist and tasted a lot like a coffeecake in their consistency. Some people recommend adding a dash of lemon juice to the icing instead of vanilla. I’m sure whichever you choose, it’ll be delicious.

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  • 3 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon lemon peel, grated
  • 1 cup butter
  • 1 large egg, slightly beaten
  • 12 ounces fresh or frozen raspberries
  • 1 1/4 cup granulated sugar
  • 1/4 cup water
  • 3 tablespoons cornstarch
  • 1/2 teaspoon lemon peel, grated
  • 1/2 teaspoon pure vanilla extract
  • ICING:
  • 1 1/4 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 tablespoon butter


Servings 24
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

In a large mixing bowl combine flour, 1 1/2 cups sugar, baking soda, and 1/2 teaspoon peel.

Cut in chilled butter and the egg until the mixture resembles coarse crumbs.

Reserve 2 cups of the mixture and press the rest evenly into ungreased 15½ x 10½-inch jelly roll pan to form base.

Bake for 8 minutes.

In 2 quart saucepan combine filling ingredients.

Cook over medium-high heat until raspberry (if frozen, are defrosted and thickened)filling is thickened, stirring frequently.

Spread filling evenly over the base.

Sprinkle reserve flour mixture evenly over the filling.

Bake for additional 15 to 20 minutes or until golden brown.

Cool slightly.

In small mixing bowl combine icing ingredients.

Stir until smooth.

Using spoon or pastry bag with small round tip drizzle icing over warm bars.

Cool completely before cutting.

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