Raspberries and Cream Streusel Squares

Source: The Pampered Chef

Crust:
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 1/2 cups all-purpose flour
3/4 cup powdered sugar

Filling:
1 (12 ounce) jar seedless raspberry jam
1/4 cup all-purpose flour

Topping:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup walnuts, chopped

Heat oven to 350 degrees F.

For crust, microwave butter in Classic Batter Bowl on HIGH 1 minute or until melted. Add flour and powdered sugar; mix until crumbly using Pastry Blender. Reserve 1/4 cup of the crust mixture to use for topping. Sprinkle remaining crust mixture evenly over bottom of Stoneware Bar Pan; press down and roll to an even thickness using Baker's Roller".

For filling, combine jam and flour in Small Batter Bowl. Mix until smooth using Classic Scraper. Using Large Spreader, spread jam evenly over crust.

For topping, place cream cheese in Small Micro-Cooker. Microwave on HIGH 30 seconds or until softened. Add powdered sugar; whisk until smooth using Stainless Steel Whisk. Attach open star tip to Easy Accent Decorator; fill with topping mixture. Pipe diagonal rows of cream cheese mixture, 1 1/2 inches apart, onto jam layer. Chop walnuts using Food Chopper. Combine reserved crust mixture with nuts; sprinkle over topping.

Bake 30 to 35 minutes or until edges are light golden brown. Remove to Nonstick Cooling Rack; cool completely. Cut into 32 squares using Utility Knife. Serve with Mini-Serving Spatula.

Yield: 32 bars

Nutrients per serving (1 bar): Calories 140, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 20 g, Protein 2 g, Sodium 65 mg, Fiber 0 g

Cook's Tips: Other flavored jams, such as blackberry, apricot or strawberry can be substituted for the raspberry jam, if desired.

This recipe can be prepared in the Square Baker. Divide all ingredients in half; prepare and bake as recipe directs. Cut into 16 squares.