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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


Recipe Summary test

30 mins
2 hrs 10 mins
32 bars


Ingredient Checklist


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.

  • 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; fat 11g; cholesterol 57mg; saturated fat 7g; carbohydrates 24g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 2g; vitamin a 373.2IU; vitamin c 1.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 25.5mcg; vitamin b12 0.1mcg; sodium 94mg; potassium 27mg; calcium 11mg; iron 0.8mg.