I can’t remember how I found this recipe but I knew I would be making it when our blueberries and blackberries came in this summer. I can’t wait till summer when they come in. Walking into the back yard and just picking some fresh berries and eating them. Nothing beats it.
Blackberry Lemon Layer Bars
adapted from Good Cooks
2 cups graham cracker crumbs
12 tablespoons (a stick and a half) butter, melted
1 package (8 ounces) cream cheese, softened
3 tablespoons lemon juice
1/2 cup blackberry jam-recipe included or you can use a commercial brand like Polaner
3/4 cup white chocolate chips
1 cup sweet flaked coconut
1/2 cup sliced almonds
For the Jam
2 cups blackberries
1/3 cup sugar
1 tablespoon corn syrup
Start with the jam. Combine berries, sugar and corn syrup in a medium saucepan. over medium heat mash berries
and bring to a boil.
Lower heat and continue to boil for 10 minutes, stirring occasionally.
Remove from heat and let cool.
Combine graham cracker crumbs and melted butter to form crust in bottom of a 9 x 13 pan.
Combine cream cheese, lemon juice and egg, beat with mixer until smooth and creamy. Spread over crust.
Now spread blackberry jam over cream cheese mixture.
Sprinkle white chocolate chips next
Gently press down to secure toppings.
Bake in a preheated 350 degree oven for 20 minutes. Let cool for at least 4 hours before cutting.
Now this is a coconut recipe. I liked the bars but the kids didn’t, they said all they tasted was the coconut.
Oh and that extra jam, use it on pancakes, biscuits or toast. It’s delicious!
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