Reviewed: Nov. 5, 2009

i doubled everything but kept the pan size the same. Also, I used canned raspberries and blueberry jam (half and half). Great recipe!

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chrismariesan

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Reviewed: Jun. 21, 2009

LOVED THIS RECIPE!!! did a few alterations,instead of raspberry, i used strawberries, and topped some chocolate chips on top as soon as it came out of the oven, too melt them up and blend. It was a hit. thanks

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Lisa

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

Living In: North Adams, Massachusetts, USA

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Reviewed: Apr. 22, 2009

I cannot imagine this with a full jar of raspberry preserves. Even with half, the bars were still very sweet! I also did not care very much for the cream cheese filling. This recipe is ok, but nothing great. If I were to make it again (which I doubt), I would definitely modify it. All I could taste was sugar sugar sugar.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Apr. 2, 2009

So easy, great texture and not too sweet. Will make again and again.

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NURSEARS

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Reviewed: Mar. 11, 2009

Followed this recipe exactly. Although my hubby liked it, I didn't care for the crust. It was still tasty. So I gave it a 3 star and my hubby a 5 star and I averaged it to 4 star.

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cando91

Cooking Level: Expert

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Reviewed: Jan. 28, 2009

These were good. Mine were too sweet, and I like sweet, too much preserves. Also the creeam cheese mixture was soupy after adding the eggs, so it would have been impossible to spread the raspberry on top. I heated up the preserves and poured on top and it did unfortunatly concentrate in spots. I did Spread but it ended up really mixing with the cream cheese. Next time- I will spread the preserves on the crust (and a little less) then pour the cream cheese mixture over that. The kids liked them, even my picky two year old. Will try again.

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Tampagirl

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Reviewed: Oct. 6, 2008

Very good, although I thought it used just way to much preserves. I used rasberry like the recipe and it was really overpowering. I could barely taste anything else and it was REALLY sweet. Next time I'll only use about 1/2 the jar maybe a tiny bit more.

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LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Jul. 24, 2008

made these with 8 oz cream cheese and 10 oz raspberry preserves. every one loved them!

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LOVEHARLOW

Cooking Level: Intermediate

Living In: Oaklyn, New Jersey, USA

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Reviewed: Jul. 14, 2008

This was a hit. I just spent a week at a beach house with about 14 people. I made this as one of the desserts that was easy to eat any time of day. It was great for breakfast too. I did use two packs of 8 ounce cream cheese. I warmed the preserves just a little and I kind of swirled it throughout the cream cheese. It looked great and tasted great. This dessert was the first one gone!

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Jun. 17, 2008

Excellent! Creamy, sweet, very good.

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Amanda B

Cooking Level: Expert

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Reviewed: Jun. 8, 2008

These bars are soooo good! :) A great alternative to standard cookies/brownies. Like others I found that there was no way the raspberry jam was going to "spread" onto the cream cheese. I used a plastic baggie to pipe the jam on and then a knife to spread some of the lumps. It turned out great. When I make again I might use more cream cheese. I found that it got a little lost in there... and who doesn't like cream cheese? ;) My only complaint about this recipe is that it took me significantly longer to make than specified, given all the different steps and baking in two parts, etc. I can be on the slow side, but i'm sure the next time will be faster.

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: May 19, 2008

This was very different than I thought it would be, but it was very delicious. I prefer it warm, so I just put it in the microwave for 10-15 seconds.

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Justina

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Portage, Indiana, USA

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Reviewed: May 10, 2008

These were very good for something different than the classic bars.

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Darlene

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

Really yummy! I only used about 12oz of jam and added 1 tsp fresh lemon juice to give a little tartness and to help spread the jam-- worked beautifully! I only used 1/3 cup of sugar in the cream cheese mixture. I felt that the bars were plenty sweet with these alterations. Also, I gently swirled the jam into the cream cheese, which was easier than trying to spread it on top. Delicious recipe!

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lkg

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Reviewed: Mar. 18, 2008

Incredibly easy to make and equally delicious to eat! Next time I make these I am going to use whole wheat flour and add some wheat germ, too, to make them a little healthy. Thanks for a great recipe!

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DAESGIRL

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Reviewed: Feb. 24, 2008

This was pretty easy to make and it came out very good. I think next time I will use less jam because it concentrated in areas and was too sweet. Everyone who had one raved about them and I will be making these again.

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domesticmess

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jan. 25, 2008

Love these bars - took them for a party and they were gone instantly. I heated the jam in a bowl, put it in a ziploc bag, cut a corner off and drizzled it over the cream cheese mix. Worked great, swirled it in and it looked very nice. This recipe is definitely a keeper!

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NEgirl

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Reviewed: Jan. 21, 2008

This is a great treat; I like to switch up sometimes to strawberry jam. A hint for those of you trying to spread the jam - heat it up a bit in the microwave before spreading (put it in a bowl:) - also, I am going to try another viewers tip to put the jam on the buttom crust and cream cheese on top of that. Thanks for the recipe!

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Michael's Nona

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jan. 5, 2008

I have made these for the past two years at Christmas time. They are now my husband's and my best friend's favorite cookies that I make.

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 5, 2007

I love this treat! Especially during the holiday season. I actually substitute half of the raspberry preserve for whole cranberry sauce in a can. The combination of the sweet and tart is awesome! I mix the two with a fork or blender making it easier to spoon or pour on top.

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Lydia

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Raspberry Cream Cheese Bars

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