Raspberry Cream Cheese Bars
Source: Jan Taylor
3/4 cup butter or margarine, softened
1 cup packed brown sugar
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) package cream cheese
1 (3 ounce) package cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (18 ounce) jar red raspberry preserves
1/3 cup chopped slivered almonds (optional)
In a mixing bowl, cream the butter and brown sugar.
Combine the oats, flour, baking soda and salt; add to creamed mixture and mix
well. Press three-fourths of the mixture into a greased 13 x 9 x 2-inch baking
pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin
Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and
vanilla extract; mix well. Spread over crust. Drop preserves by spoonsful over
cream cheese mixture; carefully spread evenly.
Combine almonds and remaining oat mixture; sprinkle over preserves.
Bake for 25-30 minutes or until set and edges are golden brown. Cool before
cutting. Store in the refrigerator.
Makes 2 1/2 dozen.