Whether for breakfast or a late night treat, this yummy Raspberry Cream Bars recipe is sure to become one of your absolute favorites for summer time.
1 1/4 cups of all-purpose flour
1/2 cup of packed brown sugar
1/2 cup of finely chopped sliced almonds
1/2 cup of shortening or butter
2 8 – ounce package of cream cheese, softened
2/3 cup of granulated sugar
3/4 teaspoon of almond extract
1 cup of seedless raspberry preserves or other preserves or jam
1/2 cup of flaked coconut
1/2 cup of sliced almonds
Preheat your oven to a temperature of 350 degrees . Inside a large bowl, combine the flour, the brown sugar and finely chopped almonds. Cut in the shortening until the mixture resembles fine crumbs. Set aside 1/2 cup of crumb mixture.
To prepare the crust: Press remaining crumb mixture into bottom of a 13x9x2-inch baking pan. Bake for about 12 to 15 minutes or until edges are golden.
Meanwhile, inside a medium bowl, beat the cream cheese, the granulated sugar, eggs and the almond extract until it is smooth. Spread over the hot crust. Bake for about 15 minutes.
Inside a small bowl, combine reserved crumb mixture, the coconut and sliced almonds. Spread the preserves over the hot cream cheese layer, then sprinkle with the coconut mixture over the preserves.
Bake for about an additional 15 minutes. Cool in the pan on top of a wire rack. Chill in refrigerator for about 3 hours before cutting it into bars. Store in refrigerator.