Pucker Up Raspberry Lemon Walnut Bars

Prep Time 20 min
Cook Time 50 Min
Servings 2 to 3
Difficulty Easy


  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup unsalted butter, cut into pieces
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup walnuts
  • 1/2 tsp. salt
  • 2 (8 oz.) pkgs. cream cheese
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1/2 cup lemon juice
  • 1 tsp. vanilla extract
  • 3/4 cup Smucker's® Seedless Red Raspberry Jam
  • Powdered sugar


  • Step 1

    HEAT oven to 350°F. Spray 13 x 9-inch baking pan lightly with no-stick cooking spray.

  • Step 2

    COMBINE butter, flour, brown sugar, walnuts and salt in food processor until mixture begins to form small lumps. Press mixture firmly into bottom of prepared pan.

  • Step 3

    BAKE 20 minutes or until golden.

  • Step 4

    BEAT cream cheese until smooth in medium bowl. Gradually beat in sweetened condensed milk. Add eggs until just combined. Stir in lemon juice and vanilla.

  • Step 5

    SPREAD preserves evenly over hot crust; pour sweetened condensed milk mixture over top of preserves.

  • Step 6

    BAKE 25 to 30 minutes until slightly puffed. Cool. Chill. Sprinkle with powdered sugar, if desired. Cut into bars.

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