Best Raspberry Dessert Bars Recipes

ABBY'S LEMON RASPBERRY DESSERT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
• Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
• Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
• Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
• Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
• Pour raspberry filling over shortbread and let cool completely, about 2 hours.
• Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
• Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

RASPBERRY DESSERT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a greased 13-in. x 9-in. baking pan. Combine jam and lemon juice until blended; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.

RASPBERRY DESSERT BARS

Steps:

• Preheat oven to 350 degrees.
• Grind cereal into 2 cups of crumbs.
• In small bowl combine cereal crumbs and sugar; mix in butter.
• Line a 13x9x2 baking pan with foil and coat with pan spray.
• Press mixture evenly into pan.
• Drizzle milk over the crumbs, reserving 1/3 of the can.
• Refrigerate for 10 minutes.
• Spread preserves over top of condensed milk.
• Sprinkle with coconut and nuts.
• Drizzle remaining milk over top.
• Bake for 25 to 30 minutes or until edges begin to brown.
• Cool completely and cut into 24 bars. Store bars in refrigerator.