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Raspberries and Cream Streusel Squares




Source of Recipe


Internet


List of Ingredients




Crust
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 1/2 cups all-purpose flour
3/4 cup powdered sugar

Filling
1 jar (12 ounces) seedless raspberry jam
1/4 cup all-purpose flour

Topping
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/4 cup walnuts, chopped

Cook's Tip: Other flavored jams, such as blackberry, apricot or strawberry can be substituted for the raspberry jam, if desired.


1. Preheat oven to 350?F. For crust, microwave butter in a bowl on HIGH 1 minute or until melted. Add flour and powdered sugar; mix until crumbly. Reserve 1/4 cup of the crust mixture to use for topping. Sprinkle remaining crust mixture evenly over bottom of a stoneware bar pan; press down and roll to an even thickness using a baker's roller.

2. For filling, combine jam and flour in a bowl. Mix until smooth. Spread jam evenly over crust.

3. For topping, place cream cheese in small microwave-cooker. Microwave on HIGH 30 seconds or until softened. Add powdered sugar; whisk until smooth. Attach open star tip to a decorator; fill with topping mixture. Pipe diagonal rows of cream cheese mixture, 1 1/2 inches apart, onto jam layer. Chop walnuts. Combine reserved crust mixture with nuts; sprinkle over topping.

4. Bake 30-35 minutes or until edges are light golden brown. Remove to cooling rack; cool completely. Cut into 32 squares

Yield: 32 bars



Recipe