Iced Raspberry Crumb Bars

My Iced Raspberry Crumb Bars will brighten any day of the week! Perfect for Spring!

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I have been on a major Spring kick lately! Not because it’s according to the calendar it’s officially Spring. Not at all, because we actually had a really nice week last week with plenty of sunshine! It was wonderful to see the sun and actually feel 70 degrees again!

For this recipe, I started off with Midwest Living’s Easy Cherry Crumb Bar Recipe. However, I wanted to make these bars with a slightly different spin. It’s fun to try new things, right?

Their version of the recipe actually uses frozen tart cherries with a little sugar added of course, but I knew my guys would never go for that! They don’t like pieces of fruit in their dessert! With the exception is bananas, no pieces of fruit! Sad but true, I kid you not my friends!

Moving on, you can easily replace the real fruit with quality spreadable fruit. Just use a quality fruit spread.

Today I share my Iced Raspberry Crumb Bars…enjoy!

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Do you see that ripple of raspberry? It is absolutely delicious!

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Heating the fruit spread just a bit makes it so easy to work with.

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Heating the fruit spread just a bit makes it so easy to work with. Wonderful raspberry flavor, and no seeds.

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It’s not too often I say this, but these bars were even better the next day! :)

Iced Raspberry Crumb Bars

Ingredients:                                                                     2015-04-20-5266

1 – 17.5 ounce package Oatmeal cookie mix

1/2 cup unsalted butter

1 egg, slightly beaten

1 teaspoon vanilla

1/2 teaspoon almond extract

1 – 10 ounce Raspberry Seedless Spreadable Fruit

(I used Polaner All Fruit with Fiber, Raspberry Seedless Spreadable Fruit)

Powdered Sugar Icing

1 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon almond

2-4 teaspoons milk

Directions:

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of pan. Coat foil with cooking spray; set pan aside.

2. Place cookie mix in a large bowl. Using a pastry blender, or a fork, cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the mixture for topping. Stir in egg, vanilla, and almond extract into the remaining crumb mixture until well combined. Press mixture evenly onto the bottom of the prepared baking pan. Pour the raspberry fruit spread into a small sauce pan, warm until it reaches a smooth pourable/spreadable consistency. Spoon over mixture in pan. Sprinkle with the reserved crumb mixture.

3. Bake about 45 minutes or until topping is golden brown. Cool in pan on a wire rack. While bars are cooling make icing. Whisk together powdered sugar, vanilla, almond and milk until desired consistency is reached. Drizzle with Powder Sugar Icing. Let stand until icing is set. Using the edges of the foil, lift uncut bars out of pan. Remove foil. Cut into bars.

*To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Makes 16 servings. 

 

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