Incredible Fruit And Cream Bars Recipe
Ingredients
| CRUST | ||
| 1 cup Pillsbury BEST All Purpose or Unbleached Flour | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Hazelnuts | 1/4 Cup (16 tbs), finely chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Cream cheese package | 1 , softened (FILLING) | |
| Sugar | 2 Tablespoon (FILLING) | |
| Milk | 2 Tablespoon (FILLING) | |
| Egg | 1 (FILLING) | |
| 1/3 cup seedless raspberry jam or red current jelly, melted | ||
| GLAZE | ||
| Powdered sugar | 1/4 Cup (16 tbs) (FILLING) | |
| Unsweetened cocoa | 1 Tablespoon (FILLING) | |
| Milk | 4 Teaspoon (FILLING) | |
Directions
Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, 1/2 cup sugar and hazelnuts; mix well.
With pastry blender or fork, cut in margarine until crumbly.
Press in bottom of ungreased 9 inch square pan.
Bake at 350°F. for 10 minutes.
In small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk and egg; beat until smooth.
Spread over partially baked crust.
Spoon melted jam over filling; swirl with knife.
Return to oven; bake an additional 18 to 20 minutes or until filling is set.
Cool completely.
In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend well.
Drizzle over filling.
Refrigerate 1 to 2 hours.
Cut into bars.
Store in refrigerator.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, 1/2 cup sugar and hazelnuts; mix well.
With pastry blender or fork, cut in margarine until crumbly.
Press in bottom of ungreased 9 inch square pan.
Bake at 350°F. for 10 minutes.
In small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk and egg; beat until smooth.
Spread over partially baked crust.
Spoon melted jam over filling; swirl with knife.
Return to oven; bake an additional 18 to 20 minutes or until filling is set.
Cool completely.
In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend well.
Drizzle over filling.
Refrigerate 1 to 2 hours.
Cut into bars.
Store in refrigerator.
Chef
