Raspberry Pecan Bars Recipes

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 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 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.

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 PECAN BARS

Steps:

• Preheat oven to 350 degrees.
• Beat butter in a large bowl on high for 30 seconds.
• Add sugar, beat until well combined.
• Add egg, beat until well incorporated.
• Add flour and mix until crumbly.
• Stir in pecans.
• Remove 1 1/2 cups of the mixture and set aside.
• Press remaining mixture into a lightly greased 8x8 baking pan. Spread raspberry preserves over the top, leaving about a 1/2-inch crust. Distribute reserved flour mixture on top.
• Bake for 40-45 minutes until top is golden. Cool pan on wire rack.

RASPBERRY-PECAN BARS

Steps:

• Oven rack in center.
• Oven 325°F.
• Butter an 11 x 7 baking pan.
• Stir together flour, baking powder, baking soda and salt in a bowl.
• Beat butter in large bowl until creamy, about 1 minute.
• Gradually beat in sugars and continue to beat until light and fluffy, 1-2 minute.
• Beat in egg yolks and vanilla.
• With a spoon, stir in dry ingredients.
• Reserve 3 Tbsp pecans; stir the remaining pecans into the dough.
• Stir together jam and lemon juice in small bowl.
• Press half of the dough, about 1 1/2 cups, evenly in bottom of prepared pan.
• Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist). Sprinkle top with reserved 3 Tbsp pecans.
• Bake 325° for 60 minutes.
• Cool in pan on wire rack.
• Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars.

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.