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.
 

Print Recipe

Raspebrry Crumb Bars

Servings: 0

Ingredients

• 1 c. Sugar
• 1 c. plus 1 T. all-purpose flour
• ¼ c. butter diced
• 1 8 oz. tube refrigerated sugar cookie dough softened
• 8- oz. pkg. cream cheese softened
• 12- oz. jar seedless raspberry jam

Instructions

• Whisk together sugar and one cup of flour.
• Stir in butter with a fork until mixture resembles coarse crumbs.
• Set aside.
• Blend cookie dough and cream cheese with an electric mixer on medium speed until smooth. Add remaining flour if mixture is too soft.
• Press into the bottom of a 13"x9" baking pan.
• Bake at 350 degrees for 8 minutes.
• Let cool slightly, then spread jam over crust.
• Sprinkle sugar mixture over jam; return to oven for an additional 10 minutes.
• Let cool and cut into bars. Refrigerate any leftovers.