Saturday, July 20, 2013

Raspberry Almond Cream Cheese Bars with Orange Glaze ~ Another Blue Ribbon Winner!

I won a blue ribbon and an $75 gift card at our local fair this year with these raspberry almond cream cheese bars. I entered them in the King Arthur Flour, sweet or savory bar contest. I found the recipe
and garnished each bar with a fresh mint leaf and a fresh raspberry. 

Raspberry Almond Cream Cheese Bars with Orange Glaze
1 cup butter
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups King Arthur all-purpose flour
1/3 cup quick oats
1/3 cup chopped almonds
1 small jar seedless raspberry jam
8oz. cream cheese, softened
1 can sweetened condensed milk

Orange Glaze
1 cup powdered sugar
zest of a orange
1 tablespoon butter
2 tablespoon orange juice
1 teaspoon vanilla

~ Preheat oven to 350 degrees F. (I reduced the oven temperature to 325 degrees F. because I used a dark non-stick baking pan.)
~ In a large mixing bowl combine sugar, salt and vanilla, mix well.
~ Add flour to the sugar mixture and mix until well blended.
~ Reserve 1 cup of this mixture for the bar topping.
~ In a ungreased 9 x 9-inch baking pan, press the cookie mixture evenly into bottom of  the pan. ( I used a 11 x 7-inch baking pan)
~ Bake for about 10-15 minutes. (I baked mine10 minutes)
~ Remove from oven and set aside.
~ In a medium bowl combine cream cheese and the can of sweetened condensed milk. Mix until well blended.
~ Poor cream cheese mixture over the cookie base.
~ Stir raspberry jam to soften, making it easier to spread over the cream cheese layer. ( I drizzled the jam over the cream cheese layer)
~ Spread the raspberry jam evenly over the cream cheese mixture. ( I swirled the raspberry jam over the  surface of the cream cheese mixture)
~ Add quick oats and chopped almonds to the reserved cookie mixture, mix well.
~ Crumble the oat mixture evenly over the top of the cream cheese and raspberry jam layer.
~ Bake for 25-30 minutes.
~ Remove bars from oven and cool slightly.
~ Meanwhile make the orange glaze by mixing powdered sugar, orange zest, butter, orange juice and vanilla in a small bowl until well blended.
~ Drizzle the orange glaze over the cooled bars.
~ Cut into 8 large bars or 16 small bars.
~ Garnish the center of each bar with a fresh mint leaf and a fresh raspberry.

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