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Raspberry Cake Bars Recipe

Raspberry Cake Bars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

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  • on April 12, 2013

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    Very good and super easy to make. It may just be that I'm not a professional chef, but I can never seem to make "bars" so much as "delicious clumps".

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  • on April 01, 2013

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    These were SUPER easy & delicious. I always have so much to do at Easter for dinner so I was able to make these ahead. I used almonds instead of pecans. Everyone loved this, I warmed them up & served with vanilla ice cream. Yum!

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  • on January 19, 2013

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    Super simple: The end product was terrific, but we made a few changes...

    1 Used the zest from 1 lemon since I didn't have lemon extract (fresh and not so artificial. 2 2 Used 1 cup of pecans (1/4 isn't nearly enough!

    Yum

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  • on September 03, 2012

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    I loved these so much. I could have ate the whole pan!

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  • on January 16, 2012

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    This was so easy and so tasty. I added white choc chips on the top of the jam and it was so wonderful. Will definitely be making this again!!!

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  • on December 26, 2011

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    These were AWESOME. A big hit with the family on Christmas. I don't know what the problem is with all those other people below but they came out perfect for me. I have already emailed the receipt to 3 family members. They were great. And not a crumb left!

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  • on December 22, 2011

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    This recipe is flawed because you can't buy an 18 oz pkg of this cookie. So if you then use 2/3 of the pkg you can buy, the bottom is so thin that the jam leaks through to the bottom and sticks to the foil. After two failed attempts, I decided to use one pkg on the bottom and 1/3 of another pkg on top. That one worked. I suspect everyone who encountered sticky did it the way I did the first two times and everyone who didn't have stick did it the last way I did.

    In the final analysis, this recipe doesn't save enough time to merit the whole reason behind Ms. Lee's concept. Many other good easy raspberry bar recipes out there.

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  • on November 05, 2011

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    Getting ready for Spring Bake Sale so I'm trying recipes NOW... glad I tried this one. I used Almond extract and rasberry jam with walnuts as this was in the pantry. Loved the ease inwhich this falls together. Watch the video, read the recipe twice.
    NEXT TIME: I'll use NONSTICK FOIL-- as it stuck in the foil, and on the sides of the pan.
    But otherwise, it was good. Easy. Quick. Plan to make my own sugar cookie batter (the one Sandra Dee has online here listed Only I make changes and use Splendor instead of Sugar.. and it comes out great. So will make my own 'roll' the day prior and then see what happens when I try again.

    Enjoying the testing of the recipes. Fun to share with friends and family. So I test when I know others will be around. Today's batch of 'edges' I"m taking to the craft fair to share. The actual 'cookie bar' I"m taking on a road trip tomorrow with friends.

    Yes, fun to test out the recipes and share'em!

    : Thanks Sandra Dee!

    CeGiaquinto

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  • on October 24, 2011

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    After reading most of the reviews for this recipe I wasn't sure if I should go ahead and make this but I had everything needed and said hey just go for it there's a 50/50 chance it will be good or bad.....so I made it and it was actually very good and it came out just fine, I however didn't use the foil I just sprayed the pan and I used strawberry jam and vanilla extract and it tasted great!!! My fiance isnt really big on sweets but she ate 3 bars and loves these!!!!

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  • on August 06, 2011

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    So annoyed with Sandra Lee after making these bars! I made them exactly as it said and baked them at the correct temp for 5 minutes OVER what it had here. After they cooled and we tried to cut them, they completely fell apart! We couldn't bring the crumbled mess to the BBQ we were going to so we left it at home. What a disappointment!

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