Best Easy Raspberry Bars Recipes

EASY LEMON RASPBERRY & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and almond extract with whisk until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with raspberries. Top with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

EASY RASPBERRY CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
• In medium bowl, mix bar mix and flour. Add softened butter and egg; mix well. Press 2 1/2 cups of the mixture in bottom of pan. Spread raspberry jam on top to within 1/2 inch from sides of pan. Crumble remaining mixture evenly over top of jam layer.
• Bake 35 to 40 minutes or until golden brown. Cool completely, about 2 hours.

EASY RASPBERRY BARS

Steps:

• Set oven to 350°.
• Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
• Beat on low speed for 2 minutes, or until mixture is crumbly.
• Reserve 1-1/2 cups of Crumb Mixture for topping.
• Press remaining crumb mixture in botom of 11" x 7" baking pan.
• Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
• Crumble the 1-1/2 cups of reserved mixture over the top.
• Bake for 45 minutes, or until lightly browned.
• Cool completely and cut into small bars.

EASY RASPBERRY OAT BARS

Steps:

• Preheat oven to 400°; grease a 13x9-inch pan.
• Combine flour and baking soda; set aside.
• In medium bowl using mixer, cream butter and sugar until light and fluffy.
• Stir in the flour mixture until well-blended.
• Beat in the oats with a wooden spoon (dough should be crumbly).
• Press half of the dough into pan.
• Spread jam over it.
• Crumble the remaining dough over jam and pat lightly to cover.
• Bake 20-25 minutes.
• While warm, cut into bars and remove from pan.

EASY RASPBERRY OATMEAL BARS

Steps:

• Melt the butter in the microwave.
• In a large bowl, combine all of the ingredients except the jam. Mix with your hands until the ingredients are crumbly, taking care to break up all clumps of the cake mix.
• In a 13" x 9" shallow baking pan, such as a cookie sheet, press 1/2 of the oatmeal/cake mixture in the pan. Make sure to keep the layer as even as possible.
• Pour the jam into a bowl and mix well. This helps the jam to spread easier. Spread the jam onto the first oatmeal layer.
• Press the remaining oatmeal/cake mixture onto the top of the jam. Try to keep layers as even as possible.
• Bake for 40-50 minutes or until oatmeal is lightly browned. Cut into bars once cooled.
• Optional Glaze: Add water to powdered sugar into is is a pourable mix, about 3-4 teaspoons. Lightly drizzle over the pan. Cut into bars once cooled.

EASY RASPBERRY CREAM CHEESE BARS

Steps:

• Cream butter and 1/3 cup of sugar in large bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed. Press mixture onto bottom of lightly greased 13 X 9 inch baking pan.
• Bake at 350 degrees for 12 to 16 minutes or until edges are very lightly browned.
• Beat cream cheese and 3/4 cup sugar and cornstarch in large bowl until creamy at medium speed. Add eggs and almond extract; beat until well mixed. Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds.
• Bake 20 to 25 minutes or until set and edges are lightly browned. Cool completely on wire rack. Refrigerate for at least 2 hours. Cut into bars. Store refrigerated.
• If using frozen raspberries, completely thaw and drain on paper towels before using.