• 24servings
  • 210minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsCopper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® Gluten Free yellow cake mix

  2. 1/2 cup cold butter

  3. 2 packages (8 oz each) cream cheese, softened

  4. 1/2 cup granulated sugar

  5. 1 teaspoon vanilla

  6. 1 egg

  7. 3/4 cup seedless raspberry jam

  8. 1/3 cup sliced almonds

  9. 1/2 cup powdered sugar

  10. 1 to 2 teaspoons water

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

  2. In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

  3. Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.

  4. Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.

  5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.

  6. In small bowl, mix powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


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