Rasberry Bars

Meredith Bond

My daughter works after school as a barista at a local coffee shop (no, not a National Coffee Shop, a Local one – soo much better!). Last Sunday she had to be there in time for a 6am opening (!!), and was late, running out of the house only minutes after my husband woke her. When she got home, being a good mother, I asked her if she’d had any breakfast as she embarked on a long day of making lattes and cappuccinos. She said that she had what she always has for breakfast when she’s at the shop, a fruit bar – sometimes fig, sometimes raspberry. I thought it sounded healthy enough and then watched as my husband came inside with a big bowl brimming with raspberries from the bushes that grow next to our house. Yes, my daughter said she could see the light bulb zing to life above my head.  With her description of the raspberry bars sold at her coffee shop, I put together these bars. Happily, both she and my husband agree that they taste exactly like the ones you can buy at the shop. Enjoy!


Raspberry Bars

For the dough:

  • 12 oz cream cheese (at room temperature)
  • 12 oz (3 sticks) unsalted butter
  • 3 cups all-purpose flour
  • 6 ½ Tbs sugar
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ½ tsp vanilla extract

For the filling:

  • 6 cups fresh raspberries
  • ½ cup sugar
  • 2 packets unflavored gelatin


  • 1 jar raspberry jam (the all fruit kind, not jelly) – can substitute any fruit jam
  • hand-full of raisins added to jam


  1. Blend cream cheese and butter to soften in a food processor, but don’t cream.
  2. Add the rest of the dough ingredients and blend until it forms into a ball.
  3. Wrap the dough in plastic wrap and put in the refrigerator.
  4. Make the jam and then let it cool for about 15-20 minutes, or just wait half an hour  to an hour for the dough to cool if you’re using pre-made jam.
  5. Pre-heat oven to 350 degrees.
  6. Cover your cookie sheets with parchment paper.
  7. Roll out the dough to 1/8-1/4 inch thick and cut into rectangles (depending on how big you want your bars.
  8. Fill each rectangle with jam then fold in half and place carefully on the cookie sheet.
  9. Paint each bar with an egg wash (one egg beaten with a tablespoon of water).
  10. Bake 20 minutes or until lightly browned. Let cool thoroughly before eating (the filling is really hot).



Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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