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.
