Intro: Y’all know the drill…trying to complete every recipe in the Betty Crocker 1996 edition lol

  • Prep: 20min; Bake: 40min; Chill: 3hr
  • Makes: 3 dozen bars

Ingredients

  • 2 cups all-purpose flour
  • 1/4 granulated sugar
  • 1/2 tsp salt
  • 3/4 cup stick margarine or butter softened
  • 1/3 cup light corn syrup
  • 2 packages (8oz each) cream cheese softened
  • 3 large eggs
  • 1 cup light corn syrup
  • 2 tsp vanilla
  • 3/4 cup raspberry jam
  • Powdered sugar (if you want…I didn’t use it)
  1. Heat oven to 375 degrees. Grease bottom and sides of rectangular pan, 13x9x2in, with shortening
  2. Beat flour, granulated sugar, salt, margarine, and 1/3 cup corn syrup with electric mixer (I hand mixed) on medium speed until dough forms. Press evenly in pan.
  3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
  4. Bake 35-40 minutes or until edges are light golden brown and filling is set. Filling may appear puffy (mine did). Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled.
  5. Cut into 2×1.5in bars. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

Tastes Like: Raspberry Cheesecake but it makes a lot of crust lol

Comments: None, just the closing of eyes and sighing and mmm’ing of goodness.

Rating: 8.8/10