Fresh Raspberry Bars

July 28, 2017
Fresh Raspberry Bars from Table for Seven: Fresh raspberries and a creamy filling make these bars a delicious summer dessert!

Fresh raspberries and a creamy filling make these bars a delicious summer dessert!

This is my favorite time of year when it comes to fruit.

There is a serious berry overload going on at all the grocery stores in our area.  This week, I found strawberries for 88 cents a pound. 88 cents!  Awesome.

A few weeks ago, the raspberries were were my big bargain find. They are another favorite around here.  It was the perfect time to stock up and of course, do some baking with some.


These bars were originally shared here on the blog back in 2013 and have remained a summer favorite dessert at our house since them. With my raspberry windfall , it seemed the perfect time to give the pictures a face lift and give them another share.

Your base is a butter/flour basic crust.  Then, our filling is loaded with fresh raspberries, a cream cheese filling and raspberry jam.

They are creamy, sweet and delicious.  đŸ˜

Enjoy-

Fresh Raspberry Bars from Table for Seven: Fresh raspberries and a creamy filling make these bars a delicious summer dessert!


linking up & weekend potluck 

Fresh Raspberry Bars
Fresh Raspberry Bars from Table for Seven: Fresh raspberries and a creamy filling make these bars a delicious summer dessert!
by Table for Seven
Prep Time: 00:20
Cook Time: 00:40 + fridge time
Ingredients (approx 24 bars)
    FOR CRUST
    • 1 cup (2 sticks) butter
    • 1/4 cup brown sugar
    • 1/2 tsp salt
    • 2 cups flour
    FOR BARS
    • 3/4 cup seedless raspberry or berry jam
    • 6 oz fresh raspberries
    • 8 oz cream cheese, softened
    • 4 oz mascarpone cheese, softened
    • 1/2 cup sugar
    • 1 TBSP flour
    • 2 eggs
    • 2 TBSP lemon juice
    • 1 tsp vanilla
    • powder sugar, for dusting
    Instructions
    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.
    In a mixing bowl, beat butter until creamy. Add in brown sugar. Beat on low to mix. Turn off mixer and add in 2 cups flour. Mix 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 15 minutes.
    Spread jam on cooled crust.
    Sprinkle raspberries evenly over jam.
    In a mixing bowl, beat cream cheese and mascarpone cheese. Add in sugar, 1 TBSP flour, lemon juice, eggs and vanilla. Mix until smooth.
    Pour over raspberries and jam  evenly.
    Bake for 30 minutes or until barely set.
    Remove from oven and let it cool for 1 hour.
    Refrigerate for 2 hours, uncovered.
    Remove bars by lifting foil completely from pan.
    Cut bars and sprinkle with powdered sugar before serving.

    50 Berry Recipes from Table for Seven

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