Raspberry Butter Bars
- Yield: 32 bars
- Hands On 30 mins
- Total Time 2 hrs
The deceptively rich but notably not gooey Raspberry Butter Bars from WheatFields Eatery and Bakery in Omaha are perfect for occasions when mess-free desserts appeal (say, a day on the boat). They're darn good with coffee in the morning, too--fitting for a place that specializes in outsize breakfasts.
- In a medium saucepan, combine raspberries, 1/2 cup sugar, the cornstarch and 1 tablespoon butter. Cook and stir over medium heat until thick and bubbly. Remove from heat. Cool.
- Preheat oven to 325. In a large bowl, beat the 1 3/4 cups butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1 1/2 cups sugar, scraping sides of bowl. Beat in eggs one at a time, then vanilla. Beat or stir in flour.
- Spread dough in a greased 9x13-inch pan. Top with dollops of berry mixture; gently swirl in.
- Bake about 40 minutes or until edges are light brown and set (center may seem a little underdone). Cool on a wire rack.
(Raspberry Butter Bars)sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 24, Niacin (mg) 1, Fat, total (g) 11, vit. C (mg) 1, chol. (mg) 57, Thiamin (mg) 0, calcium (mg) 11, vit. A (IU) 373, iron (mg) 1, cal. (kcal) 204, sugar (g) 13, Potassium (mg) 27, pro. (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 94, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 26