Frosted Raspberry Bars
Total TimePrep: 25 min. + chilling Bake: 30 min. + cooling
Makesabout 2 dozen
- 1 cup butter, softened
- 1/4 cup sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 can (21 ounces) raspberry pie filling
- 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
- 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.
- Roll out one portion of dough into a 15x10-in. rectangle; carefully transfer to a greased 15x10x1-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.
Nutrition Facts1 bar: 223 calories, 10g fat (6g saturated fat), 42mg cholesterol, 260mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 2g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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!
Jun 3, 2012
Everyone always loves these. They are great!
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!