Fresh Raspberry Bars
By Paula DeenJUMP TO RECIPE
- 2 cups plus 3/4 cup for topping all purpose flour
- 1 cup confectioner's sugar
- 1 pinch salt
- 3 sticks divided butter
- 1 pint homemade raspberry jam
- 1 cup fresh raspberries
- 8 oz room temperature cream cheese
- 3/4 cup quick oatmeal
- 1/2 cup brown sugar
Preheat oven to 350 °F. Prepare a 9×13 pan with nonstick cooking spray and set aside.
For the crust, mix 2 cups flour, confectioner’s sugar, salt and 2 sticks butter 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 3/4 cup flour, oatmeal, 1 stick butter and brown sugar 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.