Raspberry Swirl Bars
Raspberry Swirl Bars are just what the doctor orders when you'e having a sweet tooth craving. These amazing bars include raspberry pie filling that's swirled into the batter, and a luscious cream cheese icing on top. Perfect for tailgating or office parties, potlucks, family reunions or baby showers. If you enjoy raspberries, you don't want to pass on this spectacular dessert!
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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
NOTE: My bars took 45 minutes to cook before a toothpick inserted in center came out clean.
NOTE: I used a bamboo skewer to swirl the batter and raspberry pie filling. But I believe a knife or the bottom of a spoon would be more effective.
NOTE: These bars need to be refrigerated about 2 hours after adding the icing so the icing sets up enough and doesn’t drizzle down the sides when cutting.
NOTE: If you prefer a really thick icing, double the icing ingredients.
NOTE: You can use a whole can of raspberry pie filling, if desired.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 21mgSodium: 93mgPotassium: 40mgFiber: 0.4gSugar: 14gVitamin A: 162IUVitamin C: 2mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!