Fresh Raspberry Bars

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By Submitted Anonymously by a Fan

Ingredients:
Crust:
2 cups all purpose flour
1 cup confectioners’ sugar
Pinch of salt
2 sticks of butter

Filling:
1 pint homemade raspberry jam
1 cup fresh raspberries
8 oz. cream cheese, room temperature

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. 

Servings: yields 12 bars
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

Notes from the Paula Deen Test Kitchen: We found it took 30 minutes cooking time to set bars completely.  A beautiful and delicious recipe!

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Reader Comments:

54321

lOVE YOUR RECIPES.my grandkids ask for homemade baked cakes & muffins & pies for their birthday .& love to use your recipes.thank you.

By Barbara Kelly on August 25, 2013

54321

Please everyone, stop using this comment thread as a thank you to Paula Deen. At the very least, say thanks for this great recipe and that it rocked your socks off. Or, say you didn't like it. I'm trying this recipe for the first time and would like feedback on how good it is, not how Paula Deen has changed your life. But because it is a Paula dessert, I am certain it will be delicious.

By Lauren Haveman on November 18, 2012

54321

do you have a diabetic recipe for the fresh raspberry bars?? I am a type 1 Diabetic, and can't eat all that sugar.....also need the amount of carbs in it!! Thanks, Sue......btw, Paula, you look great with your weight loss, but I always thought that you were beautiful, anyway!!

By Sue Parker on July 01, 2012

54321

Paula, would like to see you in person for a book signing do you ever travel up north for book signing?

By karol woodcock on May 07, 2012

54321

I'm building a collection of your cookbooks and watch you every chance I get on Tv! I've learned SO much from you n your sons,I feel privelidged to be able to thank you n to tell you I love all y'all do! We don't pay no mind to those jealous fools,Don't change a thing! Love all of you!

By Dena Thompson on May 02, 2012

54321

Dear Paula, you are a wonderful person! I have made so many of your recipes. My husband just loves the recipes. Just wanted to tell you that. Hope you keep up what you do best, cooking & being a TV friend to many. You make everyone feel special! You truly practice God's rule of treating people how you would want to be treated. Unlike some of the celebrities these days. Love you so much, keep up the good work!

By Beth Cowick on May 01, 2012

54321

These are wonderful! Served them to a part this weekend and they were a huge hit!

By Ashley Patel on April 26, 2012

54321

Love your recipes. You're the best. Went to Lady and Sons and the food was the best had the chicken pot pie WOW. What a meal. You keep up the good work, and don't listen to those nasty people who felt your recipes are full of sugar and butter. You cook the way people eat. Everyone doesn't need to be a size 0. I'm 60 years old and have weighed the same 160 for over 20 years. I eat what I want. I don't like the way the world is headed. Lets all be skinny and half starved and sit on a computer all day. People need to get out and take in the beautiful world the Lord has made for us. I limit my computer use to 2x a week for 1 hour. The rest of the time I'm either at work or enjoying life. Well, anyway keep up the good work and I'll keep making your delicious recipes.

By Linda Torres on April 14, 2012

54321

I so enjoy making recipes from Paula. I have everyone of her books. At times when I make a recipe I've even put my own spin on it. I truly hope she comes back to Food network. I really miss watching her & learning new cooking tips. God Bless

By Lorie on April 10, 2012

54321

I,v tried to make it for the second time ...and to be honest this is one of the best desserts I.v ever made ...everyone loved it ...and easy to bake smile)))

By majiking on April 02, 2012

54321

I am having a Tea Party April 21st and i am going to try this recipe. It looks so good. Thank- you Paula.....

By Terry Sluder on March 31, 2012

43211

when we were kids we used to eat raspberry jam and cream cheese sandwich ... the taste wasn't so surprising but they liked at home ..... but u have to cool it for two hours before serving !!

By majiking on March 22, 2012

54321

I made these bars for my father-in-law and I got pretty jealous after we had all tried them that I did not make extra for myself. They were so amazingly good! Of course, every recipe from Paula Deen is amazing so it is only expected smile

By Shelby on November 02, 2011

54321

I can't find the recipe that you made using store bought lady fingers, strawberry preserves and I think marscapone cheese and whipping cream. You made it in a round bowl and stood the ladyfingers around the bowl, then preserves in the center bottom of bowl, then something else and finished with ladyfingers on top, then you put in the icebox. It was the same day you made everything with strawberrys, to include a southern pound cake. I would be very grateful if you could give me that recipe. Thank You, ydinneen

By Yvonne L. Dinneen on June 01, 2011

54321

you need to eat these the day you bake them otherwise it gets super watery the next day and need to use a fork. Will soak into the crust and make soupy as well. :( disappointed

By alex on May 30, 2011

54321

looks great cant wait to try this i also will do it with blackberries and blueberries when in season i will make the jam too

By linda hulsey on May 26, 2011

54321

sounds great. I need a dessert for tomorrow night. I'm making this one.

By Anonymous on May 26, 2011

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm