Creamy Berry Bars

Makes 50 bars

1 stick plus 1 Tbsp of Unsalted Butter, melted
2 cups (2 sleeves) graham crackers, crushed into crumbs
1/2 cup granulated sugar

5 large eggs
3 8 oz. packages cream cheese
1 16 oz. container Penn Maid® Sour Cream
1 cup granulated sugar
1/2 cup seedless raspberry preserves
3 Tbsp all purpose flour

2 pints fresh raspberries
1/2 cup powdered sugar
fresh mint

Make sure all of ingredients are at room temperature. Preheat oven to 325º F and coat a 9x13 pan with 1 Tbsp unsalted butter. In a mixing bowl, combine graham cracker crumbs, remaining butter, and 1/2 cup sugar. Firmly and evenly layer the mixture in the pan. Bake the crust for 10 minutes, then allow to cool completely. In a standing mixer with a paddle attachment, mix the cream cheese at a low to medium speed until smooth. Add the sour cream and mix until combined. Scrape the sides of the bowl and add 1 cup of sugar. Mix until fluffy. Add eggs one at a time, mixing and scraping the sides of the bowl after each addition. Mix until there are no lumps. Stir in raspberry preserves and flour on low speed until thoroughly mixed with no lumps. Pour the mixture over the cooled crust and bake for 45-50 minutes. Edges should be slightly browned and the center should be somewhat firm. Once cooled, cut into bars 1 inch wide by 2 inches long. Top with fresh raspberries and mint, and sift powdered sugar over the top before serving.
Recipe Tips:
To avoid cracking, place the pan in larger pan half-filled with warm water before baking.
If you don’t have a stand mixer with paddle attachment, a handheld mixer can be used, but be careful to not over mix.

Queenie Recipe