Raspberry Cheese Breakfast Bars are so good,
you’ll take one bite, yell “Yippee-Ya-Hoo!” and ask
“Where have you BEEN all my life?”
These Raspberry Cheese Breakfast Bars and I were destined to be friends. I copied this recipe from a source long forgotten before I made a point to reference my recipes and date my acquisitions, taking it back to at least the late 1960s. As I read the recipe and mentally visualized the forthcoming product, the bars sounded so good, I even had copied the recipe down on a three by five index card, intending to make it immediately. That intention fell by the wayside an unknown number of years ago. The index card was, thank goodness, tucked inside my family recipe book that I had long before I had a family: sort of a recipe “hope chest” in a notebook.
And so, fast forward to early 2000, when I did have my own family waiting to be fed. By that time, I had moved the card around in my recipe book for years, using it as a place holder and never giving it the attention it deserved. Until one day, all of a sudden I realized the card I keep moving around from page to page might just have a great recipe on it! And so, I baked a batch and couldn’t believe I had waited so long to try them. When I thought of all of the years I had let slip by without these Raspberry Cheese Breakfast Bars, I decided to make up for lost time and made a batch the next day and the next week and very often since then as well.
Raspberry Cheese Breakfast Bars
Note: All ingredients are organic with butter and cream cheese from grass fed cows and egg from free range chickens.
Mix and reserve 1 1/2 cup for topping:
1 1/4 cup Old Fashioned Oatmeal (rolled oats)
1 cup whole wheat flour
1 cup sugar
1 cup flaked coconut
1 cup chopped nuts
3/4 cup soft butter
1/2 cup packed brown sugar
Pat remaining mixture in UNGREASED rectangular 9 x 13 inch pan
Spread with 1 cup raspberry jam
Bake 15 minutes at 350°and cool for 5 minutes
1/3 cup sugar
1 8oz package cream cheese
Drop blobs over jam and smooth to cover.
Sprinkle reserved crumb mixture over top of cream cheese layer.
Bake until golden brown, 20 – 25 minutes.
Cut into 36 bars, 2″ x 1 1/2.”
So, what I am telling you is to MAKE THESE BARS RIGHT AWAY! Don’t let this recipe sit on your computer, or if you print it out, on your desk, or if you write it on an index card like I did, in your recipe book “hope chest.” Make them right now, TODAY! You’ll be glad you did and…