I hope everyone had a great Memorial Day week-end and hopefully you enjoyed some great food with family and friends. It’s kind of a shame I didn’t post these bars sooner because I am telling you, they would have been great to have at a week-end BBQ.
I’ve mentioned before that my mom likes to save recipes from old newspapers. She taught me well and I’ve done the same thing. The other day when I was looking for an ice cream recipe from an old newspaper I’d saved, I came across one from December 20, 2006. This particular newspaper was celebrating the 150th anniversary of sweetened condensed milk (yum!), so it was full of recipes using this delicious stuff. I had completely forgotten I’d saved this newspaper. So now the question was, which recipe should I make first? When I saw this recipe for the raspberry custard bars, it was a no brainer. Duh, raspberries and sweetened condensed milk . . . . two of my favorite foods!
These bars are sinful — plain and simply sinful.
I had to share them with friends and family because I honestly could have eaten The. Entire. Pan. No lie.
My mom hid them in the fridge from my dad and my sister said they make a really good breakfast.
They are rich and decadent and you can totally taste the sweetened condensed milk in them, which in my book, is not a bad thing. In fact, I’ve come to the conclusion that it makes anything delicious.
If I was stranded on an island and only had sweetened condensed milk, I’d actually be ok with that. I know, I have issues.
- 2 cups flour
- 1/3 cup plus 1 cup plus sugar , divided
- 1 cup butter , softened to cool room temperature
- 1 14- ounce can sweetened condensed milk
- 3 eggs
- 4 cups fresh or frozen raspberries (I recommend fresh)
- 1 8- ounce package cream cheese , softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup whipping cream , whipped
In a mixer or food processor, mix flour, 1/3 cup sugar and butter until mixture resembles damp sand. Press firmly into an ungreased 9x13-inch pan. Bake at 350 degrees for 10 minutes.
Beat 1 cup sugar, condensed milk and eggs until well combined. Fold in raspberries and spread over hot crust. Return to oven and bake until custard is set, 45-50 minutes (or longer depending on your oven). Cool completely before frosting.
In a medium bowl beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped cream. Spread over bars. Store in refrigerator.
Make sure you bake these long enough. I didn't bake mine long enough and after they had completely cooled, I ended up putting them back in the oven for another 10-15 minutes. Make sure the custard is set before you take them out. I think next time I make these, I am going to not bake the crust for the 10 minutes prior to pouring the custard mixture on top. This way, I can bake the bars longer and not worry about the crust being overcooked. I probably should have cooked mine even 5-10 minutes longer, but I was afraid of overcooking the crust. (Does this even make sense? I know, sometimes I ramble.)
Recipe Source: Adapted slightly from an old newspaper food section and then I actually found the recipe here too.