Recipes // Desserts // Raspberry Dessert Bars

Raspberry Dessert Bars

Prep: 20 mins | Cool: 1 hour | Bake: Up to 50 mins |Oven: 350 degrees | Makes: 24 bars Nutritional Facts: 209 cal., 12 g total fat (7g sat. fat), 48 mg chol., 88 mg sodium, 23 g carb., 1 g dietary fiber, 3 g protein
  • 1 cup unsalted butter, softened
  • 2 cups unbleached, all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 tsp. kosher salt
  • Unsalted butter, softened
  • 3/4 cup seedless raspberry jam, preserves
  • 1 pint fresh raspberries (2 cups)
  • 1/2 of an 8 oz. package of cream cheese, softened
  • 4 oz. goat cheese (chevre)
  • 1/2 cup granulated sugar
  • 1 Tbsp. unbleached, all-purpose flour
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp. finely shredded lemon peel
  • 2 Tbsp. lemon juice
  • 1/2 tsp. pure vanilla
  1. Preheat oven to 350. Line a 13x9x2-inch baking pan with foii; set aside.
  2. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups flour, the brown sugar and salt. Beat on low speed until blended. Pat into prepared pan. Bake 20 minutes or until set and lightly browned. Cool on wire rack 5 minutes. Brush edges of boil with butter to keep filling from sticking.
  3. Spread jam evenly over crust and sprinkle evenly with raspberries.
  4. In a large bowl, beat the cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. beat in granulated sugar and 1 tablespoon of flour until combined. Add egg, egg yolk, lemon peel, lemon juice and vanilla. Beat until smooth. Carefully pour over berries.
  5. Bake for 25 to 30 minutes or until set. Cool on wire rack for one hour; chill. (Top will crack slightly as it cools.) Use foil to lift bars from pan. Cut into 24 squares. Store in refrigerator.

Recipe courtesy of American Classics Chef Scott Peacock.

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