Tags
almond, chease cake bars, coconut, dessert bars, desserts, lemon cream, raspberry, raspberry desserts
These bars are addictive, layers of good things match up together into a sweet creamy with a touch of sour taste . Something you can be proud to serve on any dessert table.
Whether you have little time or a lot of time, when you crave for special desserts, you are looking for good times with the family and friends. No matter how simple or sophisticated the dessert is, the sweet tooth can feast on anything sugars taste.
I’ll admit it, the first time I saw the recipe on Kitchen Aid (best-loved recipes), I fall in love with it. And because I love raspberry too, I added some raspberry jam to the cream cheese layer(which the original recipe doesn’t call for the raspberry). The lemony creamy layer is extremely heavenly, it had no sugar, but the sweetness comes from the raspberry, the chocolate, and the coconut additions.
Raspberry-Lemon Layer Bars
2 cups vanilla wafer crumbs (graham crackers)
6 tbsp butter, melted
1 package(8 oz) cream cheese, softened
1 tbsp grated lemon peel
3 tbsp lemon juice
1 egg
1\2 cup raspberry jam (recipe follow)
3\4 cup white chocolate chips
1 cup sweetened flaked coconut
1\2 cup sliced almond or chopped macadamia nuts
For the raspberry jam:
2 cups raspberry, fresh or frozen
1\3 cup sugar
1 tbsp corn syrup
Start making the raspberry jam. On a sauce pan, add all the ingredients for the jam together, set on medium heat, stir and bring to boil. stir again to insure that all the sugar has dissolved. lower the heat and let cook on medium low for 10 min. let cool.
Preheat oven to 350 f. Stir together graham crackers crumbs and butter. Press crumb mixture firmly in bottom of 13×9-inch baking pan.
Place cream cheese, lemon peel, lemon juice and egg in a bowl. Beat on medium-low until smooth. Spread evenly over crumb mixture.
Spoon the raspberry jam on the top of cream cheese layer, and carefull spread it over.
Layer evenly with chips, coconut and almond; press down firmly with fork.
Bake about 20 min or until lightly browned. Cool completely.
Cut into 4 rows by 8 rows. Cover and refrigerate until ready to serve.
Good Cooks 
Tina@flourtrader said:
These look amazing! The fruit combo does sound like a winner and the tropical ingredients here are a smart choice for these bars also. The picture sure is eye catching, these bars would be hard to pass up. Delicious post!
Good Cooks said:
Thank you so much, your comment made my day, really appreciated.
fati's recipes said:
Oh oh oh… You REALLY need to put up such yummy looking posts all the time, don’t you?!
I loooove your posts so much, but I really don’t like it how they need to be SO delicious and mouthwatering: you are making us drool all the time! 😀
I’ve seen raspberries being used a lot in recipes these days, and like Tina said, the lemon and raspberry combo looks amaaaaaaaaaaazziinnngg… I’ll surely try this one day, it’s easy to make and I’m sure it tastes fantaasttiicc!
Good Cooks said:
Oh Fati you are so sweet hun. Thank you, thank you for your kind words…
ediblesubstance said:
Oh these look lovely
Good Cooks said:
Thank you for stopping by…
Culinary Collage said:
These look simply amazing! I can almost taste them from the beautiful picture.
Good Cooks said:
Thank you for the kind words….
Liz said:
These sound amazing…I will be making these for New Years!!! Thanks for sharing!
Good Cooks said:
Thanks for stopping by….
Joan@Chocolateandmore said:
These are beautiful, will be trying them when my blueberries and blackberries come in this summer, I can’t wait! So glad I found you!
Good Cooks said:
Thank you so much, can’t wait to see what you think…
Nancy said:
I made these tonight and they did not turn out that great. 90% of the graham cracker crust fell off in the pan. Were you supposed to bake the graham cracker crust before you put on the toppings? I didn’t find that in the recipe at all. I cooled them before I cut them, but I was so disappointed on how the graham cracker didn’t stick.
Good Cooks said:
Oh, I’m so sorry. No the recipe didn’t call for baking the graham alone before putting the topping. You have to cool the bars for the next day or at least for 4 hours.
It happened with me that the cracker fall down when it wasn’t set enough time in the fridge, but once had the time it was perfect.
Thank you so much for contacting me, and please let me know how they are the next day after complete cooling.
Nancy said:
Thanks for getting back to me. I will try them again and cool them longer. That has to be the problem.
Good Cooks said:
Thank you Nancy, please let me know.
lisa said:
If you used the vanilla wafer crumbs instead of graham crackers, would it be done the same for the crust?
Good Cooks said:
I guess it’s the same… remember to let it cool in the fridge for a couple of hours to ensure the crust stick together and not falling a part.
abbysd said:
I’m on my way to the kitchen to make these right now. I can hardly wait to taste them. They look so good, as your recipes always do. Thank you for being there for us & sharing the goodness.
Good Cooks said:
Thank you so much, can’t wait to hear from you, enjoy it.