Raspberry Almond Bar Cookies

Berry cake bars with caramel almond topping  on a cooling rack

Makes 24 Bars


Cooking spray
2 cups all-purpose flour
1/2 cup Equal Spoonful
1/8 teaspoon salt
1/2 cup butter, cut into pieces
1 egg
2 tablespoons water
1 teaspoon grated lemon peel
1 jar (10 ounces) seedless raspberry spreadable fruit
3 tablespoons sliced almonds


Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray; set aside. Combine flour, Equal and salt in a medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in egg, water and lemon peel. Mixture will be crumbly. Press mixture evenly onto bottom of prepared pan. Bake 12 to 15 minutes or until edges of crust are lightly browned. Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into 24 bars.

Nutritional Information

Calories 88
Protein 2g
Carbohydrates 12g
Fat 4g
Cholesterol 18mg
Sodium 49mg


Recipe courtesy of Equal.com.

Items of Interest

September 22, 2015 Desserts