I HAD TO FIND A WAY TO BAKE WITH THESE RASPBERRY HUGS AND THAT IS JUST WHAT I DID. HERE, THE RASPBERRY HUGS MEET RASPBERRY JAM AND A COOKIE BAR!!! NOT ONLY ARE THE HUGS LAYERED INTO THE DOUGH BUT THEY ARE ALSO MELTED INTO THE COOKIE BASE! OHHHHH YEAH!
RASPBERRY HUG BARS!
- 1/2 cup (1 stick) butter or margarine
- 1 10-OUNCE BAG RASPBERRY HUGS, DIVIDED
- 2 large eggs
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup seedless raspberry jam
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.
MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 6 OUNCES HUGS; let stand. Do not stir.
BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Chop remaining “Hugs” and stir into remaining batter. Drop spoonfuls of batter over jam.
BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.