Raspberry Pecan Bars Food

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

RASPBERRY BARS

Steps:

• In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.

RASPBERRY NUT BARS

Steps:

• 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. , 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. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

WHITE CHOCOLATE PECAN RASPBERRY BARS

Steps:

• Preheat an oven to 350°F.
• In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well.
• Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
• Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
• Using a whisk beat in the cream cheese and vanilla until smooth. Add eggs one at a time and 2/3 cup granulated sugar, mixing well until very smooth.
• Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes.
• Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours.
• In a saucepan, heat the remaining ¼ cup of sugar and add the remaining ½ cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve.

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
• Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
• Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

RASPBERRY PECAN SQUARES

Steps:

• In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam., In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares.

RASPBERRY PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Spray 9 by 13 baking pan with cooking spray.
• Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
• Cream together the butter, honey and sugar in a medium mixing bowl.
• Add the salt, baking powder, flour and pecans and mix well.
• Reserve one cup of dough for topping.
• Add lightly beaten egg to remaining dough and mix well.
• Spread this dough along bottom of prepared pan.
• In microwave, warm the preserves to make them easier to spread.
• Spread preserves over the dough in the pan.
• Crumble the reserved dough over the jam (the dough will be soft).
• Cook for 30 - 35 minutes until golden brown around edges.
• Let cool before cutting.

RASPBERRY PECAN CREAM CHEESE BARS

Steps:

• Heat oven to 350°F In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.
• Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans; mix well. Sprinkle over cream cheese mixture.
• Bake at 350°F For 35 to 45 minutes or until golden brown. Cool 1 hour.
• Drizzle glaze from package over bars. Refrigerate 1 hour. Store in refrigerator.

RASPBERRY-PECAN CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Mix graham crumbs, pecans, 1/4 cup of the sugar and the butter. Reserve 1/2 cup of the crumb mixture; press remaining mixture onto bottom of 13x9-inch baking pan. Bake 10 min. Spread with jam; set aside.
• Beat cream cheese in large bowl with electric mixer on medium until creamy. Add remaining 3/4 cup sugar and the vanilla; beat until well blended. Add eggs, one at a time, beating after each addition just until blended. Carefully spread over jam; sprinkle with reserved crumb mixture.
• Bake 30 min. or until center is almost set; cool completely. Refrigerate at least 3 hours before cutting into bars. Store any leftovers in refrigerator.

RASPBERRY BARS

Steps:

• Preheat oven to 325°.
• Mix all dry ingredients.
• Cut in butter until crumbly.
• Place half of crumb mixture in a 13x9 pan.
• Bake 10 minutes, let cool.
• Return oven to 325°.
• Mix jam and lemon juice well.
• Spread carefully over cooled crumbs.
• Sprinkle jam with remaining crumb mixture.
• Gently push crumbs into jam.
• Bake 15-20 minutes or until light golden brown.

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.