Raspberry Poppy Seed Bars

This was one of the recipes I entered in Betty Crocker’s Mix It Up With Betty contest. Out of the 6 recipes I entered, these were probably my least favorite. They’re good – the other 5 recipes were just better

Raspberry Vanilla Poppy Seed Bars

1 pouch (17.5 oz.) Betty Crocker sugar cookie mix
1 ½ tablespoons poppy seeds
1/3 cup sliced almonds
½ cup butter or margarine, softened
1 egg
1 ½ tablespoons vanilla
¼ cup milk
1/3 cup seedless raspberry jam

1. Heat oven to 350°F. Spray bottom and sides of 13x9x2-inch pan with cooking spray.

2. In large bowl, stir cookie mix, poppy seeds, almonds, butter, egg, vanilla, and milk until soft dough forms. Spread into pan.

3. Stir jam until smooth. Drop jam by teaspoonfuls evenly over cookie dough. Swirl jam into cookie dough for a marbled design with tip of knife.

4. Bake 20 to 25 minutes, until golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

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