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    You are in: Home / Recipes / Raspberry Bar Cookies Recipe
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    Raspberry Bar Cookies

    Average Rating:

    2 Total Reviews

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    • on January 25, 2010

      This is a very good not too sweet bar cookie. I had trouble with the Crumble Topping. Mine was very sticky. Maybe I added too much margarine. I could not sprinkle it; I spooned it on and pressed each spoonful gently to spread it out. It baked okay with a little of the raspberry jam peeking through. I will definitely make this again. Thanks.

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    • on March 28, 2009

      What I really liked about this recipe is that they weren't overly sweet. I enjoyed the raspberry & lemon combination as well. I used pecans instead of walnuts (due to an allergy) & then divided the topping in half. I sprinkled one half over half the pan of crust & filling & into the other half I mixed a 1/2 cup of sweetened shredded coconut. We liked both versions but have to say the sweetened coconut added a little extra moisture to the topping without getting too sweet. The recipe is so easy to make. Especially not having to cool the crust before layering. ;) Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.

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    Nutritional Facts for Raspberry Bar Cookies

    Serving Size: 1 (1320 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 249.7
    Calories from Fat 132
    Total Fat 14.6 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 139.4 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 0.8 g
    Sugars 13.5 g
    Protein 2.4 g


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