Fresh Raspberry Bars

July 03, 2013
Fresh Raspberry Bars

Happy 3rd of July! For all my U.S. readers..are you ready for the holiday? I am for sure. 

This week has been crazy busy.  It all started last Friday with a visit to my sister and hasn't stopped since.  It also has been filled with tons of activities for the kids.  The weather has been great the last few days, so, that means..parks, farmers market, bike rides and lots of walks. It really has been quite lovely.

We have been to two farmers markets in the last week.  A huge 4 block long market in Madison, WI and then, our local market here in town.  Both were overflowing with berries. Mostly strawberries, but, raspberries were also everywhere you looked.  We stocked up on both and besides a new batch of jam, I decided to make raspberry bars.  

These bars are perfectly delicious.  A creamy, cheesy, fruity top and a nice, brown sugar crust.  Topped off with powder sugar and a few more raspberries and it's a perfect summertime dessert.

Happy 4th!

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Fresh Raspberry Bars
Fresh Raspberry Bars
by Table for Seven
Prep Time: 00:20
Cook Time: 00:40 + fridge time
Ingredients (approx 24 bars)
    • 1 cup (2 sticks) butter
    • 1/4 cup brown sugar
    • 1/2 tsp salt
    • 2 cup flour
    • 3/4 cup seedless raspberry or berry jam
    • 2 cups fresh raspberries
    • 12 oz cream cheese, room temperature
    • 1/2 cup sugar
    • 1 TBSP flour
    • 2 eggs
    • 2 TBSP lemon juice
    • 1/2 tsp vanilla
    • powder sugar, for dusting
    Preheat oven to 350 degree. Cover a 9 x 13 baking dish with foil. Make sure to let some extra foil hand over the side for easier removal. Lightly spray foil with non stick cooking spray or butter.
    In a mixing bowl, beat butter till slightly blended. Add in brown sugar. Beat on low to mix. Turn off mixer and add in 2 cups flour. Beat until dough forms.
    Spread dough on bottom of prepared pan. Bake for 20-25 minutes or until dough starts to puff. Once done, cool for 5-10 minutes.
    Spread jam on cooled crust.
    Sprinkle raspberries evenly over jam.
    In a mixing bowl, beat cream cheese. Add in sugar, 1 TBSP flour, lemon juice, eggs and vanilla. Mix until smooth.
    Pour over raspberry/jam evenly.
    Bake for 30 minutes or until barely set. Remove from oven and let it cool for 1 hour.
    Chill in refrigerator 2 hours.
    Remove bars by lifting foil completely from pan.
    Cut bars and sprinkle with powdered sugar before serving.

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