Frosted Raspberry Bars Recipe

4.5 3 3
Frosted Raspberry Bars Recipe
Frosted Raspberry Bars Recipe photo by Taste of Home
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Frosted Raspberry Bars Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
Recommended: Top 10 Coconut Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1 cup butter (no substitutes), 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 mixing bowl, cream butter and sugar. 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; mix well. Divide dough in half; chill for 2 hours or until firm.
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 mixing bowl, beat the butter, shortening, cream cheese and marshmallow cream until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting. Yield: about 2 dozen.
Originally published as Frosted Raspberry Bars in Taste of Home October/November 2002, p29

Nutritional Facts

1 bar: 223 calories, 10g fat (6g saturated fat), 42mg cholesterol, 260mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 2g protein.

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  • 1 cup butter (no substitutes), 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
  1. 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 the creamed mixture alternately with egg mixture; mix well. Divide dough in half; chill for 2 hours or until firm.
  2. 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.
  3. In a mixing bowl, beat the butter, shortening, cream cheese and marshmallow cream until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting. Yield: about 2 dozen.
Originally published as Frosted Raspberry Bars in Taste of Home October/November 2002, p29

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Reviews forFrosted Raspberry Bars

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tideandthyme User ID: 6496861 136019
Reviewed Feb. 7, 2014

"These were very good, and we all enjoyed them. However, I found that the dough was tricky to work with. Looking forward to trying it with other pie fillings in the future!"

MY REVIEW
kshea User ID: 2698812 65095
Reviewed Jun. 3, 2012

"Everyone always loves these. They are great!"

MY REVIEW
katiewill04 User ID: 4134032 86263
Reviewed Aug. 21, 2009

"everytime i make these everyone says how amazing they are! so versatile you can use any jelly flavor you want! i love this recipe!"

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