Raspberry Swirl Bars
Raspberry Swirl Bars are awesome. These lovely bars start with a melt-in-your-mouth sugar cookie crust. Then they have raspberry pie filling swirled into that batter. They’re topped with a luscious cream cheese icing with raspberry extract. These luscious cookies are so mouthwatering you won’t be able to stop at just one!
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FAMILY UPDATE: I have some really sad news to share. I don’t usually share this kind of thing on my blog but I could really use some prayer by any that would be so inclined. My husband had a stroke last night. He had excessive bleeding on the brain. It was severe. Truthfully, I don’t think the doctors thought he would make it. They did an emergency craniotomy surgery on him yesterday to remove some of the blood and reduce the swelling. It was highly successful. We’ve had an outpouring of over 500 people let us know they were praying for him. My youngest son flew down to be with me.
My husband is by no means out of the woods yet. He has more tests today to see if there is additional swelling or bleeding. It that’s the case all bets are off. Then he will have an angiogram to determine if he had an aneurism in addition to the malformed blood vessel that ruptured (AVM). If everything is clear, they will wake him up very slowly. We don’t know what his recovery will look like (if at all). Currently, his left side is paralyzed.
It’s a very frightening prospect for me and my kids. We would covet your prayers on our behalf and for my husband, John. Depending on the outcome of what happens this next week, I’m not sure if I will continue this blog beyond August (as I have recipes planned out that far in advance. Please pray for wisdom for me, peace and strength for our children and healing for my husband. Thank you.
Ok, back to this wonderful recipe! I made a delicious copycat recipe for a neighbor back in March. She was having trouble with a recipe for Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat. I bought the ingredients and told her we would keep trying the recipe with adjustments until we got it the way she wanted it. As it happened though, I had about half of the cream cheese icing and a half can of raspberry pie filling left over. I wasn’t sure what I was going to make, but I didn’t want to waste the ingredients.
I went ahead and froze the leftover icing and the pie filling. Then I pulled both of those out of the freezer about two weeks later and used them to make these amazing bars. They turned out tasting wonderfully. The only thing I would do differently next time is to use the bottom of a spoon to swirl the raspberry pie filling into the bars. I chose to use a bamboo skewer, but it didn’t quite have the effect I would have liked.
I gave half the batch to some neighbors down the street when she had surgery. I gave the other half to friends from our church whose father died prematurely. I also gave some of them to our neighbor across the street whose wife had to travel out of town for a month. All of them raved over this fantastic recipe.
Raspberry Swirl Bars will cure any sweet tooth craving you have. These elegant bar-type cookies are terrific for potlucks, tailgating parties, baby showers or other special occasions. But if you’re in the mood for something with raspberries, you can certainly enjoy these any time of the year! You may even want more than one. 🙂
Raspberry Swirl Bars are awesome!
This is a great dessert for parties.
Raspberry Swirl Bars are marvelous for tailgating parties, potlucks, family reunions or baby showers.
These lovely bars will cure any sweet tooth craving.
Here’s what I did.
I used these ingredients, plus water, for the bars.
Soften butter. Add granulated sugar, powdered sugar, eggs, oil, water, salt, baking soda and cream of tartar.
Cream ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods).
Stir ingredients to combine.
Pat ingredients into a greased 12×17″ cookie sheet.
Spread raspberry pie filling over top.
Swirl the raspberry pie filling into the cookie dough with the bottom of a spoon. (I used a bamboo skewer here, but it didn’t swirl the filling enough).
Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean. (My bars took 45 minutes to bake completely). Cool completely before adding icing.
I used these ingredients for the icing.
Soften cream cheese and butter. (This is for a double recipe).
Cream with an electric mixer until smooth.
Add vanilla extract and cream ingredients again.
Add powdered sugar a cup at a time, mixing after each addition.
Here the icing is mixed.
I also used red food coloring and raspberry extract.
Drizzle red food coloring and raspberry extract over top of icing.
Whisk, or mix with an electric mixer until thoroughly combined.
Spread icing ingredients over top of cooled Raspberry Swirl Bars. Refrigerate before serving.
If you enjoy raspberries, these bars will be right up your alley!
Raspberry Swirl Bars will knock your socks off!
The cream cheese icing makes these bars irresistible.
I loved how these bars turned out. It was a great way to use up leftover raspberry pie filling and cream cheese icing!
Here’s the recipe!
RASPBERRY SWIRL BARS
(My own concoction)
Raspberry Swirl Bars
Equipment
- 1 11x17" jelly roll pan
- 2 large mixing bowls
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
BARS:
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 1 tbsp. water
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 5 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1 1/2 cups raspberry pie filling
CREAM CHEESE ICING:
- 8 oz. cream cheese
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. raspberry extract
- 6 drops red food coloring as desired
Instructions
BARS:
- Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt with an electric mixer until smooth and creamy.
- Add flour and stir with a wooden spoon until thoroughly mixed.
- Spread dough into a 11x17” greased jelly-roll pan.
- Spread raspberry pie filling over top.
- With a bamboo skewer or table knife, swirl the raspberry pie filling into cookie dough mixture.
- Bake cookies at 350° for 20-30 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Spread icing over top.
- Garnish with fresh raspberries, if desired.
- Refrigerate blondies about an hour or two before cutting into bars.
CREAM CHEESE ICING:
- In a medium mixing bowl, cream the cream cheese and butter until smooth.
- Add vanilla and mix again with blender.
- Gradually add in powdered sugar a cup at a time.
- Continue mixing with mixer until all the powdered sugar is used and the icing is thick.
- Drizzle food coloring and raspberry extract over top of icing and mix one last time.
- Spread over top of cooled Raspberry Swirl Bars.
- Refrigerate.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Raspberry Swirl Bars are so delectable, I dare you to stop at just one! 🙂
Are you drooling yet?
These luscious cookies are perfect for baby showers, wedding showers or other special occasions.
Time to try a bite!
You may also enjoy these delicious recipes!
Raspberry Swirl Bars
Equipment
- 1 11×17" jelly roll pan
- 2 large mixing bowls
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
BARS:
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 1 tbsp. water
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 5 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1 1/2 cups raspberry pie filling
CREAM CHEESE ICING:
- 8 oz. cream cheese
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. raspberry extract
- 6 drops red food coloring as desired
Instructions
BARS:
- Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt with an electric mixer until smooth and creamy.
- Add flour and stir with a wooden spoon until thoroughly mixed.
- Spread dough into a 11×17” greased jelly-roll pan.
- Spread raspberry pie filling over top.
- With a bamboo skewer or table knife, swirl the raspberry pie filling into cookie dough mixture.
- Bake cookies at 350° for 20-30 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Spread icing over top.
- Garnish with fresh raspberries, if desired.
- Refrigerate blondies about an hour or two before cutting into bars.
CREAM CHEESE ICING:
- In a medium mixing bowl, cream the cream cheese and butter until smooth.
- Add vanilla and mix again with blender.
- Gradually add in powdered sugar a cup at a time.
- Continue mixing with mixer until all the powdered sugar is used and the icing is thick.
- Drizzle food coloring and raspberry extract over top of icing and mix one last time.
- Spread over top of cooled Raspberry Swirl Bars.
- Refrigerate.
7 Comments
review obagi
September 20, 2020 at 9:52 pm
Hello I am so happy I found your blog page, I really found you by error, while I was looking on Yahoo for something else, Regardless I am
here now and would just like to say many thanks for a tremendous post and a all round entertaining blog (I also love the theme/design),
I don’t have time to go through it all at the minute but I
have saved it and also added your RSS feeds, so
when I have time I will be back to read a lot more,
Please do keep up the awesome job.
Mary O-K
June 8, 2020 at 5:03 pm
Teresa, thank you for sharing. I sincerely hope you will continue to let us know how John is doing— as well as how YOU are doing. As an RN, I know the patients are receiving excellent care, but the family is suffering just as much, just in a different way. Thoughts and prayers for John, for you, and for the family.
I love everything chocolate and raspberry so these lovelies are on my “must have” list. Thank you for The recipe, too!
Best wishes,
Mary
Teresa
June 9, 2020 at 12:38 pm
Hi, Mary. He’s actually doing better than expected but having a very difficult time getting off the sedation. The agitation is causing his BP to really spike. Prayers are greatly appreciated. You’ll love this recipe. So delicious.
Tina
June 8, 2020 at 3:43 pm
Teresa
I am praying for John to recover and heal from the stroke. It is all in the hands of our Lord Jesus Christ. Praying for you and your family as you navigate through this medical issue.
Tina
Teresa
June 9, 2020 at 12:39 pm
Hi, Tina. Thanks so much for your prayers. He’s come through a lot in the last 24-48 hours. Surgery to drain the bleeding on the brain, angiogram to determine other AVMs, etc. But the doctors are amazed he is as responsive as he has been, considering they expected him to die!
Debra
June 8, 2020 at 3:04 pm
I’m so very sorry to hear such sad news. My dad had a stroke such as your husbands. It took him a limitless while to recover fully but we all rallied around him and live and family was a big part of that recovery. Please hold onto faith and hope. The very best to your family. Prayers prayers prayers
Teresa
June 9, 2020 at 12:40 pm
Thank you so much, Debra. Our family, our church family, his company family, our neighborhood and so many others have rallied around us. We are so grateful for that support. Your prayers are greatly appreciated.