My mom made these seriously addictive fresh raspberry bars on the fourth. I was reluctant because I am usually the one in charge of baking but these were to.die.for! The recipe is from Paula Deen and the only thing we changed was baking them in a fluted tart pan for easy removal which was easier than the first go my Mom did on Memorial Day. The crust is a crisp buttery shortbread, a sinful cream cheese center with gooey fresh raspberries and a crunchy oat crumble on top. Nom! Wish there were still some left. Bring these bars to your next pool party or get together, they will not disappoint.
Fresh Raspberry Bars – recipe c/o Paula Deen
Ingredients
For the crust:
2 cups all purpose flour
1 cup confectioners’ sugar
Pinch of salt
2 sticks of butter
For the filling:
1 pint homemade raspberry jam
1 cup fresh raspberries
8 oz. cream cheese, room temperature
For the topping:
3/4 cup flour
3/4 cup quick oatmeal
1 stick of butter
½ cup brown sugar
Directions
Preheat oven to 350 degrees. Prepare a 9X13 pan with nonstick cooking spray and set aside.
For the crust, mix all ingredients together in a bowl until you have ball of dough. Place ball in the prepared pan and flatten making sure it covers the entire bottom of pan. Bake for 20 minutes. While crust is baking prepare topping in the same bowl mixing all ingredients until it is crumbly. In a small mixing bowl mix jam and raspberries together. Once crust is removed from oven let cool for 10 minutes. Then spread cream cheese on crust and spoon berry mixture over cream cheese. Now sprinkle topping mixture over berry mixture. Bake for 20 minutes or until topping is golden brown. Allow to cool before cutting and serving.
Yum! This look tasty! I’ll have to make them for a wedding shower I have this weekend! Thanks for sharing!