Raspberry Crumb Bars


I recently decorated for Fall and while doing so I was able to dig out of storage all my fallish (I don’t think that’s a word) cookbooks and magazines. Typically, I get so excited with all the recipes I haven’t seen in a long time that I take a decorating break and flip through my cookbooks. By the time I look up from whatever scrumptious recipe I am eyeing at the moment I realize it’s almost time to start dinner (which I have no I idea what we are having) and I have gotten very little done as far as decorating. The kitchen table is destroyed and there are boxes everywhere. WONDERFUL! Hey, at least I spent hours drooling over all the yummy fall and holiday recipes that I will be baking and that’s an accomplishment, right? 🙂
Amidst my cookbook reading I discovered a recipe I had tasted once at a party but never made for myself. Usually, if I stumble upon a “fruity” recipe that is not apple or cherry then I usually just turn the page. I’m usually not a big raspberry fan, but I remember these Raspberry Crumb Bars being a hit at the party so I decided to make some myself. I am glad I did because these did not disappoint.

In this recipe you’re suppose to press the cookie mixture into the bottom of a greased 13″x9″ pan. I used my offset spatula for this to make sure the cookie base was even and it worked great.

Raspebrry Crumb Bars
  1. 1 c. Sugar
  2. 1 c. plus 1 T. all-purpose flour
  3. 1/4 c. butter, diced
  4. 1 8oz. tube refrigerated sugar cookie dough, softened
  5. 8-oz. pkg. cream cheese, softened
  6. 12-oz. jar seedless raspberry jam
  1. Whisk together sugar and one cup of flour.
  2. Stir in butter with a fork until mixture resembles coarse crumbs.
  3. Set aside.
  4. Blend cookie dough and cream cheese with an electric mixer on medium speed until smooth. Add remaining flour if mixture is too soft.
  5. Press into the bottom of a 13"x9" baking pan.
  6. Bake at 350 degrees for 8 minutes.
  7. Let cool slightly, then spread jam over crust.
  8. Sprinkle sugar mixture over jam; return to oven for an additional 10 minutes.
  9. Let cool and cut into bars. Refrigerate any leftovers.
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