Do you love lemon flavored desserts like me? You will definitely want to give these Lemon Raspberry Bars from Gooseberry Patch’s Rush-Hour Recipes. Delish!
Aunt Lou here.
I love chocolate as much as the next girl when it comes to my desserts, but sometimes I am just in the mood for something lemon flavored. So when I saw this recipe for Lemon Raspberry Bars, I knew I had to try it.
I had actually never paired lemon and raspberry together, so the flavor combo was intriguing to me. Then I saw that there was sugar cookie dough AND white chocolate! There was no way I wasn’t making this one!
Here’s the thing though…when you set out to make an amazing recipe, you have to READ the recipe completely. Don’t just skim it and see what you think it says…read what it actually says. For example, if you skim and think it says to freeze the dessert until set, but it actually says to refrigerate until set, and you go with what you think…the outcome isn’t quite what you think it will be.
Everyone asked about what I brought as usual as I walked in. Then we had our main meal and on to dessert. As I was talking with someone at my table over dinner, I noticed a group gathering around my Lemon Raspberry Bars. I also noticed that the guy trying to cut a piece was really giving it all he had. I think the next person even grunted while trying a few different utensils to break through the frozen white chocolate. I believe by the time everyone got a piece there were approximately 8 cutting utensils brought out to dig in to my delicious dessert that was NOT supposed to be frozen. Oops!
I didn’t realize my mistake in the recipe until later this week when writing this post and going over the recipe! Thankfully, my small group still loves me after I admitted my folly. Although, I fully expect to be teased relentlessly for months to come. 🙂
Lemon Raspberry Bars
Preheat your oven to 350.
Cut up your tube of cookie dough into small/medium pieces and place in a bowl.
Add flour to cookie dough and knead until well mixed.
Spray a 9×13 pan with cooking spray.
Press the cookie dough mixture into the bottom of your pan and bake for 15 minutes or until golden.
Take the baked cookie dough out of the oven and immediately sprinkle the white chocolate chips evenly across the top.
Once the chips start to melt, spread your white chocolate over cookie with a spatula.
Refrigerate the cookie dough topped with white chocolate until the white chocolate hardens.
Meanwhile, beat together lemon frosting, cream cheese and cool whip in a bowl.
Add in your extract and mix well.
Put this mixture in the fridge until the white chocolate is hardened.
Once the white chocolate has hardened, spread the frosting mixture over top.
Now you want to microwave your raspberry jam/preserves BRIEFLY. I microwaved mine just a little too long and instead of a pretty little drizzle, I got a runny mixture that blobbed together. It wasn’t as pretty as it could have been, but hey, it tasted good!
All you have to do now is put it back in the refrigerator until the top layers set and then cut it into bars.
This was another huge hit at small group! I would highly recommend it for a pitch-in or just a “wanted to do something nice for you” present to a friend. Yummo!
Lemon Raspberry Bars
- 16 1/2 oz tube of refrigerated sugar cookie dough
- 3 T all-purpose flour
- 12 oz pkg white chocolate chips
- 16 oz container of lemon frosting
- 8 oz pkg cream cheese softened
- 8 oz cool whip
- 1 t lemon extract
- 3/4 c seedless raspberry preserves
- Preheat oven to 350
- Cut up cookie dough into small/medium pieces and place in a bowl
- Add flour to cookie dough and knead until well mixed
- Spray a 9x13 pan with cooking spray
- Press the cookie dough mixture into the bottom of pan and bake for 15 minutes or until golden
- Take the baked cookie dough out of the oven and immediately sprinkle the white chocolate chips evenly across the top
- Once the chips start to melt, spread over cookie with a spatula
- Refrigerate the cookie dough topped with white chocolate until the white chocolate hardens
- Meanwhile, beat together lemon frosting, cream cheese and cool whip in a bowl
- Add in your extract and mix well
- Put this mixture in the fridge until the white chocolate is hardened
- Once the white chocolate has hardened, spread the frosting mixture over top
- Microwave your raspberry jam/preserves briefly
- All you have to do now is put it back in the refrigerator until the top layers set
- Cut it into bars
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