(Raspberry Bar Cookies)

From Joanne Fluke’s “Red Velvet Cupcake Murder,” Pg. 118

 

For the Shortbread Crust

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup cold salted butter

 

For the Raspberry Filling

4 beaten eggs

2 cups sugar

1/2 cup seedless raspberry jam

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup all-purpose flour

 

For the Raspberry Glaze

1/4 cup seedless raspberry jam

 

For the Chocolate Frosting

1/2 cup salted butter

1 cup sugar

1/3 cup cream

1/2 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

The Shortbread Crust:

Combine flour and powdered sugar. Cut in butter until the resulting mixture looks like coarse cornmeal. Spread out and pat down in the bottom of a greased 9 x 13-inch casserole dish.  Bake at 350 degrees F. for 15 minutes, or until golden around the edges.

While your crust is baking, make the Raspberry Filling so it’s ready to pour on top of the crust when it comes out of the oven.

The Raspberry Filling:

Mix eggs and white sugar until fluffy.

Melt the jam on HIGH in the microwave for 30 seconds. Stir the jam for 30 seconds to cool it and then beat in the egg and sugar mixture.

Add the salt and baking powder. Mix them in thoroughly.

Mix in the flour and beat until everything is combined.

The filling will be runny.

Remove the pan from the oven, set it on a wire rack, BUT DON’T SHUT OFF THE OVEN.

When the crust comes out of the oven, pour the filling over the top. Return to oven and bake at 350 degrees F. for another 30 minutes. Remove from oven and set on a cold burner. Allow to cool for 10 minutes. Now make the Raspberry Glaze.

The Raspberry Glaze:

Heat the jam in the microwave for 30 seconds. Stir it until it’s smooth. Using a pastry brush, brush the melted jam over the top of the bar cookies. This very thin layer of jam will be the glaze.

Place the pan in the refrigerator so that the jam will cool and solidify. (Mine took about 30 minutes.)

The Chocolate Frosting:

Bring the butter, sugar, and cream to a boil on Medium High heat in a medium-size saucepan, stirring constantly. Lower heat to MEDIUM and cook for exactly 2 minutes.

Stir in chocolate chips until melted. Remove from heat and stir in the vanilla extract. Pour the frosting over the cookie bars, grab the cake pan, and tip it so that the frosting covers the whole top.

Return to the refrigerator for at least an hour before serving. Cut into brownie-sized pieces.