Lemon Raspberry Crumb Bar |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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My daughter-in-law made these for Easter. Oh my God, we all died and went to heaven. We even faught over the last bar!!!! Ingredients:
1 (18.25 oz) yellow or white cake mix (with or without pudding) |
1/2 cup (1 stick) butter softened |
1 egg |
1 (14 oz) can sweetened condensed milk |
1/2 cuf fresh lemon juice |
1/2 pint fresh raspberries |
Directions:
1. Preheat oven to 350
2. In Large bowl combine cake mix, butter & egg.
3. Blend on low speed until crumbly (Do not overmix or mixture will become sticky)
4. Reserve 2 cups crumb mixture and place remainder in greased 9 x 13 pan.
5. Using fingers or spatula, press mixture evenly into bottom of pan
6. Bake 15 minutes
7. While crust is baking, prepare topping
8. In medium bowl combin sweetend condensed milk with lemon juice
9. Stire unti well blended (mixture will thicken as you stir)
10. Arrange raspberries evenly over surface of partially cooked crust
11. Pour lemon mixture over raspberries as evenly as possible (coverage will be thin in some places)
12. sprinkle reserved crumb mixture on top
13. Bake 20 minutes or more until lightly browned on top
14. Cool and cut into bars
15. Keep refrigerated
16. Yields 24-36 bar cookies depending on cut sizes
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