Raspberry Cream Cheese Bars
- 1 1/2 cups flour
- 1 cup quick cooking oats
- 1 cup dark brown sugar, packed
- 3/4 cup (1 1/2 sticks) butter, softened
- 12 ounces Wisconsin cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon
- 1 cup (6 ounces) fresh raspberries
- 1/4 cup seedless raspberry jam
- Heat oven to 350 degrees F.
- In medium bowl, combine flour, oats and 1/2 cup brown sugar.
- Add butter;
stir until thoroughly mixed and crumbly.
- Reserve 1 cup crumbs; set aside.
- Press remaining crumbs firmly into buttered 13 x 9 x 2-inch baking pan.
- Bake for 15 minutes.
- Meanwhile, in bowl of electric mixer, beat cream cheese and remaining 1/2
cup brown sugar until fluffy.
- Gradually beat in milk.
- Add vanilla extract and lemon
juice; mix well; set aside.
- In small bowl, mash raspberries together with jam; set aside.
- When baked, remove crust from oven and immediately spread cream cheese mixture
evenly over hot crust.
- Spoon raspberry mixture over cheese layer and gently
spread to cover.
- Sprinkle with reserved crumbs and bake until golden, 35-40
- Cool, then cut into approximately 2x2-inch squares or a size of your choosing.
Yield: about 24 bars
Recipe and photo credit:
Dairy Farmers of Wisconsin.