Raspberry Princess Bars

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  • Approximate Yield: 48 – 4” x 4” squares (3.7 oz.)
  • Brownies, Cookies & Bars
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BakeMark Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco macaroon cookie mix (#09944 1/50 lb)
Westco bu-van flavor (#12133 1/gal)
Westco gourmet raspberry filling (#08273 1/38 lb)
Westco coating sugar (#09411 1/25 lb)
Westco vanilla dipping icing (#19529 1/45 lb)
C'est Vivant dark coating chocolate block (#74724 1/11 lb)

Alternate Products Used

Westco vanilla creme cake mix (#38260 1/50 lb)
Westco vanilla butter flavor N+A (#04767 1 gal)
Westco danish raspberry filling (#51710 1/40 lb)

Directions

MIX

Combine 6 LB Westco Ultra Rich Crème Cake, 2 LB Westco Macaroon Cookie Mix, 2 LB room temperature butter and 1 oz. Westco Bu-Van Flavor on low speed. Mix until mixture forms small crumbles.

MAKE UP

Scale 4 LB of prepared mixture. Place on a paper lined full sheet pan. Spread evenly and press down firmly. Spread 1 LB Westco Gourmet Raspberry Filling evenly over the pressed crumbs. Distribute the remaining crumb mixture evenly over the raspberry filling. Press evenly and firmly with a rolling pin.

BAKE

Bake at 360°F for 22-25 minutes until light golden brown in color.

Let the pans cool down before putting them in the freezer. Freeze until solid.

FINISH

Remove from freezer and cut into pieces (4” x 4” squares or triangles, 4” x 2” rectangles). Choose from any of the finishing options below:

Dust lightly with Westco Coating Sugar.

Dip in Westco Vanilla Dipping Icing heated to 105-110°F or into melted C’est Vivant Dark Coating Chocolate.

Drizzle with Westco Vanilla Dipping Icing heated to 105-110°F or into melted C’est Vivant Dark Coating Chocolate.

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