RASPBERRY CREAM-CHEESE BARS Prep: 30 min Bake: 12 min per batch Store: Refrigerate, 2 weeks Makes: about 100 Total Cost: $4.49 CRUST 12 ounces graham crackers (about 24 whole crackers), ground or finely crushed (2 3/4 cups crumbs) 5 tablespoons unsalted butter, melted TOPPING 2 bricks (8 ounces each) cream cheese, softened 2/3 cup sugar 3 tablespoons cornstarch 2 large eggs 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup seedless red raspberry jam, melted Decoration: white chocolate, melted according to package directions 1. Heat oven to 350 F. 2. Mix graham-cracker crumbs and butter until crumbs are moistened. Press over bottom of a 13 x 9-inch baking pan. Bake 12 minutes to set. 3. Beat cream cheese and sugar in a large bowl with electric mixer until fluffy. Beat in cornstarch, then eggs, salt and vanilla. Scrape into crust; smooth with rubber spatula. Drizzle with warm jam, then swirl with rubber spatula to marbleize. 4. Bake 25 minutes or until puffed. Cool in pan, then refrigerate at least 3 hours before cutting into 1 x 1 1/2-inch bars. Drizzle with melted white chocolate. Enjoy. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
