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Frosted Raspberry Bars

Frosted Raspberry Bars
While visiting a friend, I tried one of these tempting treats that her daughter made. After one bite, I knew I had to have the recipe. The cake-like bars with a fruity filling and creamy frosting are a sweet solution for any potluck or party. -Esther Horst, Augusta, Wisconsin
24 ServingsPrep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) raspberry pie filling
  • FROSTING:
  • 1 tablespoon butter, softened
  • 1 tablespoon shortening
  • 1 ounce cream cheese, softened
  • 2 tablespoons marshmallow creme
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 1 tablespoon milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Combine the flour, baking powder and salt. Combine the eggs, milk
  • and vanilla.
  • Add the dry ingredients to the creamed mixture alternately with egg
  • mixture, beating well after each addition. Divide dough in half;
  • chill for 2 hours or until firm.
© Taste of Home 2013

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Frosted Raspberry Bars (continued)

Directions (continued)

  • Roll out one portion of dough into a 15-in. x 10-in. rectangle;
  • carefully transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
  • Spread with raspberry filling.
  • Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-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 small bowl, beat the butter, shortening, cream cheese and
  • marshmallow creme until smooth. Gradually add the confectioners'
  • sugar and milk until smooth. Drizzle over bars. Chill until set. Cut
  • into bars. Yield: about 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 223 calories, 10 g fat (6 g saturated fat), 42 mg cholesterol, 260 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013