Posted by Colleen Carey on March 25th, 2021


Raspberry Princess Bars

(Recipes are formulated for a half sheet pan – please adjust if you’re making a full or quarter sheet)

What you’ll need:

Base

  • 2 lbs.
  • 8 oz. Ultra Moist Base (#3227382)
  • 8 oz. unsalted butter (cold)
  • 8 oz. chopped walnuts
  • 8 oz. shredded coconut
  • 2 lbs. raspberry filling (we recommend our Raspberry Turnover Filling, #5215096)

Topping

  • 1 lb., 3 oz. Gourmet Butter Streusel (#3687412)
  • 4 oz. shredded coconut
  • 4 oz. chopped walnuts
  • 2 oz. melted butter

What you’ll do:

  • Put mix, walnuts and shredded coconut in bowl with paddle; mix on 1st speed until combined
  • Add cold butter and mix until crumbly (butter chunks about pea-sized – about 3-5 minutes on 1st speed)
  • Spray a half sheet with pan release and spread mixture in pan, pressing to the edges; place parchment paper
    over the mixture and place another half sheet pan on top and firmly press down
  • Soften raspberry filling in microwave (about 1 minute, stirring halfway through); spread filling evenly over
    mixture in pan
  • Create topping: combine all ingredients in mixer until crumbly
  • Sprinkle topping over raspberry filling Bake at 350°F for 22-26 minutes, until golden brown

Peanut Butter and Jelly Bars

(Recipes are formulated for a half sheet pan – please adjust if you’re making a full or quarter sheet)

What you’ll need:

  • 5 lbs. Ultra Moist Base (#3227382)
  • 12 oz. unsalted butter(softened) 2 lbs., 12 oz. crunchy peanut butter
  • 1 lb., 10 oz. of grape or other flavored jelly or jam

What you’ll do:

  • Combine first three ingredients in bowl with paddle; mix until combined, but crumbly (1-3 minutes on 1st speed)
  • Spray a half sheet with pan release and spread about 2/3 of the mixture in pan, pressing to the edges; place
    parchment paper over the mixture and place another half sheet pan on top and firmly press down
  • Spread jelly/jam over the mixture, topping completely Sprinkle remaining 1/3 of the mixture over the top
  • Bake at 350°F for 22-28 minutes, until golden brown
  • Alternate flavor: Chocolate Peanut Butter In place of jelly/jam, top first layer generously with chocolate chips
    (about 1 lb., 8 oz.); finish with the remaining 1/3 mixture and bake.
  • Try peanut butter chips, too! Cut into any size or shape and enjoy

Lemon Sunshine Bars

(Recipes are formulated for a half sheet pan – please adjust if you’re making a full or quarter sheet)

What you’ll need:

  • 3 lbs., 8 oz. Ultra Moist Base (#3227382)
  • 8 oz. unsalted butter(softened)
  • 8 oz. shortening
  • 6 oz. lemon icing fruit
  • 2 lbs. lemon filling (we recommend our Lemon Pie Filling, #3227388)
  • 8 oz. shredded coconut, if desired

What you’ll do:

  • Add lemon icing fruit to the dry mix and mix until incorporated (about 1 min. on 1st speed)
  • Add butter, shortening and coconut (if desired) and mix until crumbly (about 2-4 min. on 1st speed)
  • Spray a half sheet with pan release and spread about 2/3 of the mixture in pan, pressing to the edges; place
    parchment paper over the mixture and place another half sheet pan on top and firmly press down
  • Note: for best results, use mixture from the top of the bowl for the first layer, reserving drier mixture for the
    topping
  • Spread lemon pie filling over the mixture, topping completely
  • Sprinkle remaining 1/3 of the mixture over the top Bake at 350°F for 22-28 minutes, until golden brown
  • Cut into any size or shape and enjoy! Alternate flavors: try using cherry

All recipes found at www.bakenjoy.com