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Raspberry Nut Bars Recipe
Raspberry Nut Bars Recipe photo by Taste of Home

Raspberry Nut Bars Recipe

Read Reviews (2)
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Raspberry jam adds sweetness to these pretty bars from Beth Ask of Ulster, Pennsylvania. She revised the original recipe to reduce fat and calories. The end result is a treat so delicious you'll never know it's good for you.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 36 servings

Ingredients

  • 1/2 cup stick margarine
  • 1/4 cup reduced-fat stick margarine
  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • 2/3 cup raspberry jam
  • 2 tablespoons lemon juice
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons fat-free milk

Nutritional Facts

Nutritional Analysis: One bar equals 107 calories, 88 mg sodium, 6 mg cholesterol, 15 gm carbohydrate, 1 gm protein, 5 gm fat. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans.
  2. Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans.
  3. Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars. Yield: 3 dozen.
Editor's Note: This recipe uses both regular margarine and reduced-fat margarine.
Originally published as Raspberry Nut Bars in Quick Cooking November/December 1998, p49

Nutritional Facts

Nutritional Analysis: One bar equals 107 calories, 88 mg sodium, 6 mg cholesterol, 15 gm carbohydrate, 1 gm protein, 5 gm fat. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Raspberry Nut Bars(2)

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MY REVIEW
Reviewed Jan. 27, 2012

I also used butter instead and increased the jam to about 1 cup. Pan was gone in no time, will be making again

MY REVIEW
Reviewed Aug. 4, 2009

These are tasty! I used butter i/o margarine, and increased the amt of jam to 1 cup. I also tried them with apricot jam and wanuts. Yum!

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