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.

Amish Raspberry Bars
Adapted from amish365.com
Amish Raspberry Bars

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

Adapted from amish365.com

Ingredients

  • 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

  • FILLING:

  • 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

Directions

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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