Best Omg Raspberry Dream Bars Recipes

CHOCOLATE RASPBERRY DREAM BARS

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
• In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
• Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
• Meanwhile, make raspberry and whipped cream layers. With an electric mixer on high speed, beat the cream cheese, raspberry pie filling, 1/4 cup sugar and lemon juice in a large bowl until well combined. Mix in the fresh raspberries (you want the raspberries to break apart when you mix them in).
• In a separate bowl, beat the cream and remaining 2 tablespoons sugar on high speed until stiff peaks form.
• Fold 1 cup of the whipped cream into the raspberry mixture, refrigerate the remaining whipped cream. Spread the raspberry mixture evenly over the cooled brownies.
• Chill for at least 30 minutes, then spread the remaining whipped cream over the raspberry layer.
• Refrigerate for at least 4 hours, or until set. Cut into squares and serve. Garnish with chocolate shavings and fresh raspberries, if desired. Store leftover bars covered, in the refrigerator.

RASPBERRY TREASURE DREAM BARS

Steps:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
• Then spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
• Bake at 350* for 15-20 minutes. Until top layer is lightly browned.

DREAM BARS

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

GRANDMA ILA NELSON'S LEMON DREAM BARS

Steps:

• For Crust: In medium sized bowl, stir together flour and powdered sugar.
• Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
• For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
• For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
• Cut into bars & serve. Store covered.

RASPBERRY DREAM BARS

Steps:

• Crust: In a large bowl, combine cake mix and melted butter, mixing until well blended. Press firmly into 13x9 inch greased pan.
• Bake 12-15 min or until light golden.
• Cool 10 min on a wire rack.
• Topping: Spread jam carefully over warm crust. In a large bowl, combine brown sugar, flour, baking powder and salt. Add eggs and lemon juice, mixing until smooth. Stir in nuts and coconut. Spread evenly over jam. Bake 20-25 min longer or until set and golden. Cool completely in pan on wire rack.
• Cut into bars.
• Enjoy.

RHUBARB DREAM BARS

Steps:

• Combine 1 cup flour and confectioners' sugar.
• Cut in butter until crumbly.
• Pat into lightly greased 13 x 9 x 2 baking dish, making sure to grease sides.
• Bake at 350 degrees for 13- 15 minutes or until edges or lightly browned.
• Combine sugar and remaining flour.
• Add eggs; mix well.
• Stir in rhubarb, walnuts and coconut.
• Pour over crust.
• Bake 30- 35 minutes longer or until set.
• Cool on a wire rack.

RHUBARB DREAM BARS

Steps:

• In food processor, mix together the crust ingredients.
• Press into a 15 x 10-inch pan.
• Bake at 350° for 15 minutes (crust will be very light colored).
• Meanwhile, combine eggs, sugar, flour and salt; beat together.
• Fold in rhubarb.
• Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
• Cool; cut into bars.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.