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Frosted Raspberry Bars
Ingredients:
1 c. butter (no substitutes), melted
1/4 c. sugar
3 c. flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. milk
1 tsp. vanilla extract
1 can (21 oz.) raspberry pie filling
FROSTING:
1 Tbs. butter, softened
1 oz. cream cheese, softened
1 Tbs. shortening
2 Tbs. marshmallow creme
1/2 c. plus 1 Tbs. confectioners
1 c. butter (no substitutes), melted
1/4 c. sugar
3 c. flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. milk
1 tsp. vanilla extract
1 can (21 oz.) raspberry pie filling
FROSTING:
1 Tbs. butter, softened
1 oz. cream cheese, softened
1 Tbs. shortening
2 Tbs. marshmallow creme
1/2 c. plus 1 Tbs. confectioners
Directions:
In a mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. Add the dry ingredients to creamed mixture alternately with egg mixture; mix well. Divide dough in half; chill for 2 hours or until firm.
Roll out one portion of dough into a 15x10x1" rectangle; carefully transfer to a greased 15x10x1" baking pan. Spread with raspberry filling. Roll out remaining dough to 1/4" thickness. Cut inti 1/2" wide strips; make a lattice crust over filling. Bake at 350 for 30 minutes or until golden brown. Cool on a wire rack.
In a mixing bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting. Makes about 2 dozen.
In a mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. Add the dry ingredients to creamed mixture alternately with egg mixture; mix well. Divide dough in half; chill for 2 hours or until firm.
Roll out one portion of dough into a 15x10x1" rectangle; carefully transfer to a greased 15x10x1" baking pan. Spread with raspberry filling. Roll out remaining dough to 1/4" thickness. Cut inti 1/2" wide strips; make a lattice crust over filling. Bake at 350 for 30 minutes or until golden brown. Cool on a wire rack.
In a mixing bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting. Makes about 2 dozen.
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