Rating: 3.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Line your pan with foil to easily remove and cut these bars. They are better if made the day before you serve them.

Recipe by Cooking Light March 2005

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Credit: David Martinez

Recipe Summary test

Yield:
30 servings (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.

  • Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.

  • Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.

  • Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.

  • Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.

Nutrition Facts

111 calories; calories from fat 32%; fat 4g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.2g; protein 2.3g; carbohydrates 16.9g; fiber 0.6g; cholesterol 32mg; iron 0.6mg; sodium 113mg; calcium 23mg.
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