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Raspberry Cream Cheese Bars

By: Lisa Corroo

"In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes."

Rate/Review | Read Reviews (38)

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

3/4 cup butter or margarine, softened
1 cup packed brown sugar
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
18 ounces red raspberry preserves
1/3 cup chopped slivered almonds

Directions

In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin to brown.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.