23957 vegan raspberry bars Recipes

lemon bar mix, water, eggs, cream cheese, softened, raspberry preserves, powdered sugar

vegan butter, softened, sugar, vanilla, all-purpose flour, salt, chocolate chips

white cake mix, butter, melted, raspberry preserves, cream cheese, softened, sugar, flour, vanilla, egg, raspberry preserves

butter, softened, white sugar, brown sugar, all-purpose flour, baking powder, salt, raspberry jam, rolled oats, chopped walnuts

butter, room temperature, light brown sugar, flour, baking soda, salt, oats, seedless raspberry jam

coconut, flour, brown sugar , packed, salt, cold butter, diced, oats, raspberry preserves , without seed

sweetened flaked coconut, all-purpose flour, light brown sugar, granulated sugar, salt, cold unsalted butter , cut into pieces, old fashioned oats, seedless raspberry jam

all-purpose flour, sugar, chopped pecans, land o lakes butter, softened, egg, raspberry preserves (substitute your favorite flavor preserves)

chocolate wafer cookies, finely crushed, fisher chef s naturals pecan chips, chopped, butter, melted, white chocolate, finely chopped, cream cheese, vanilla extract, eggs, beaten, raspberry preserves, granulated sugar, granulated sugar

all-purpose flour, sugar, pecans, chopped, butter, softened, egg, raspberry preserves

all-purpose flour, sugar, butter, cold and cubed, egg, almond extract, seedless raspberry jam, semisweet chocolate chips

fresh raspberry (or use frozen and thawed ), dijon mustard, garlic cloves, balsamic vinegar, maple syrup (or use brown sugar), sea salt, black pepper

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

raspberry cake mix, butter melted, egg, raspberry preserves, cream cheese softened, granulated sugar, vanilla, egg

sugar, butter, softened, salt, vanilla extract, all-purpose flour, eggs, red raspberry preserves, vanilla chip

refrigerated sugar cookie dough, seedless red raspberry jam, white chocolate chips, divided, semisweet mini chocolate chips, divided, sugar, cream cheese, softened, egg, vanilla, almonds

all-purpose flour, butter or 1/2 cup margarine, softened, granulated sugar, raspberry jam , may use less, eggs, granulated sugar, thread coconut, vanilla, baking powder, all-purpose flour

flour, powdered sugar, butter, room temp, raspberry jam, cream cheese, softened, milk, vanilla chips or 2 cups white chocolate chips, melted, semi-sweet chocolate chips, shortening