Fresh Raspberry Bars with Chef Scott Peacock

Raspberry bars with shortbread crust and fresh raspberries make a great dessert to share. This recipe by Scott Peacock has a fresh cream cheese and lemon topping.

They were making raspberry dessert bars him to start by making a wonderful short Red Cross. Into the mixer cheese sticks that cold butter. And add to that. A quarter cup of past -- -- should -- be -- packet down -- good. And a half she's. Kosher salt. He just wanted to mix this into the server better come together. And begin to -- just a little. So the British are very nice and creating and -- -- in two. Level cops apparently it's all of this hour. This that's just gonna go from -- to promptly because he's the man that's what you're looking for. Since this is what you want this is the texture. It's nice and smooth and dance. Never repeat the question to a foil lined pan so. And you could make this still ahead of time and refrigerated and if you did it's going to be quite firm when it comes out in that case you could just grated on box greater into the hands. Kids love to help this marked. Great that's it and this is gonna go into a preheated 325 degree oven for 812 minutes. His first from the evidence for bread crust is a little fragile and could crumble so but it cool about ten or twelve minutes pars then. And take a little soft butter. And brush along the edges there's enough -- in the short for you don't have to worry about it stick and this is three quarters cup. -- seedless raspberry preserves. And -- -- -- -- spread this doing this and later and then we have two cups for a pint of fresh raspberries. Just sprinkle these over. I'm gonna make it creamy lemon flavored -- we're gonna pour over the dessert bars -- four ounces of cream cheese at room temperature and four ounces of fresh goat cheese also room temperature. Good she's really gives an interesting flavor I think -- -- But if you don't like -- beautiful cream -- And you just -- mix this together to a begins to Glenn. I'm all that's mixing we how tough a -- -- granulated sugar. And to we'll. People spend all purpose flour it. And a half teaspoon. Kosher salt it's true that a little bit. -- -- And while that's mixing work and -- asked to limits you sharing it just the top yellow part not the quite fit underneath which can be better. And this delicious -- Just knowing how one you've -- a deal. We're using just the old enough both whites because systemic a richer queen here. That's mixed in well I'm gonna put half a teaspoon of Vanilla extract. And and two tablespoons freshly squeezed lemon juice. Our beautiful cream topping is ready to be pored over the bars just drizzle at all over. Try to get it evenly we can smooth that out. Sort of even things out a bit if you didn't get it in exactly it's kind of move everything -- the corners and into the sides. It'll also do the little -- -- -- on what's in the -- December to put this into a 320 type of thing for twenty to 25. These are fully killed now I'm ready to become. Take these these these handles to lift them up one piece. Right decisions gently -- the oil off the sides take your time -- list. These are delicious cold straight from the fridge but I really like to let them warm up for our power selling -- in the room temperature I think we have a lot more flavor that comes through.

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