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.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
2 hrs 10 mins
Yield:
32 bars
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Ingredients

Ingredient Checklist
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

204 calories; total fat 11g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 57mg; sodium 94mg; potassium 27mg; carbohydrates 24g; fiber 1g; sugar 13g; protein 2g; trans fatty acidg; vitamin a 373IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 26mcg; vitamin b12mcg; calcium 11mg; iron 1mg.

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