(Raspberries give color and slightly tart flavor which goes well with the sweet topping. These bar cookies begin with a cake mix so they are fast and easy to make.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1 (18.25 ounces) yellow or white cake mix (with or without pudding)
- 1/2 cup (1 stick) butter or margarine, softened
- 1 egg
- 1 (14 ounces) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1/2 pint fresh raspberries (a little over a cup)
Preparation:
Preheat oven to 350 degrees F. In large bowl, combine cake mix, butter, and egg. Blend on low speed until crumbly. (Do not overmix, or mixture will become sticky.)
Reserve 2 cups crumb mixture, and place remainder in greased 9 x 13-inch baking pan. Using fingers or spatula, press mixture evenly into bottom of pan. Bake for 15 minutes.
While crust is baking, prepare topping. In medium bowl, combine sweetened condensed milk with lemon juice. Stir until well-blended. (Mixture will thicken as you stir.)
Arrange raspberries evenly over surface of partially cooked crust. Pour lemon mixture over raspberries as evenly as possible. (Coverage will be thin in some places.) Sprinkle reserved crumb mixture on top.
Bake for 20 minutes more, or until lightly browned on top. Cool and cut into bars. Keep refrigerated.
Yield: 24 to 36 bar cookies, depending on cut size
Recipe Source: Quick Fixes with Mixes by Lia Roessner Wilson (Cookbook Resources)
Reprinted with permission.
Reserve 2 cups crumb mixture, and place remainder in greased 9 x 13-inch baking pan. Using fingers or spatula, press mixture evenly into bottom of pan. Bake for 15 minutes.
While crust is baking, prepare topping. In medium bowl, combine sweetened condensed milk with lemon juice. Stir until well-blended. (Mixture will thicken as you stir.)
Arrange raspberries evenly over surface of partially cooked crust. Pour lemon mixture over raspberries as evenly as possible. (Coverage will be thin in some places.) Sprinkle reserved crumb mixture on top.
Bake for 20 minutes more, or until lightly browned on top. Cool and cut into bars. Keep refrigerated.
Yield: 24 to 36 bar cookies, depending on cut size
Recipe Source: Quick Fixes with Mixes by Lia Roessner Wilson (Cookbook Resources)
Reprinted with permission.
