Raspberry Florentine Bars
- Ingredients:15
- Servings:64
- Calories per serving:470
Raspberry Florentine Bars
- Ingredients:15
- Servings:64
- Calories per serving:470
The raspberry and almond combo was never better. Get 64 servings of deliciousness that start with a convenient yellow cake mix.
Ingredient
Sugar Dough
| Ingredient | Weight | Measure |
|---|---|---|
| Butter, softened | 6 oz | 3/4 cup |
| Granulated sugar | 4 oz | 1/2 cup |
| Eggs, large | 8 oz | 4 each |
| Gold Medal™ Yellow Cake Mix (11152) | 2 lb 8.00 oz | 7 3/4 cups |
| Raspberry jam | 2 lb | 3 3/4 cups |
Almond Cream
| Ingredient | Weight | Measure |
|---|---|---|
| Butter, softened | 12 oz | 1 1/2 cups |
| Powdered sugar | 2 lb | 8 1/2 cups |
| Eggs, large | 1 lb | 8 each |
| Almonds, ground | 2 lb | 10 cups |
| Cake flour | 4 oz | 3/4 cup |
Florentine Batter
| Ingredient | Weight | Measure |
|---|---|---|
| Butter | 1 lb 5.00 oz | 2 2/3 cups |
| Granulated sugar | 9 oz | 1 1/4 cups |
| Light corn syrup | 3 oz | 1/4 cup |
| Heavy whipping cream | 4 oz | 1/2 cup |
| Almonds, sliced | 11 oz | 3 cups |
Instructions
- Sugar Dough
Cream butter and sugar in mixer bowl with paddle attachment on low speed until smooth, approx. 1 minute.
Stop mixer, scrape bowl and paddle. Mix additional 1 minute.
Add eggs and cake mix to bowl. Mix on low speed until incorporated, approx. 1 minute.
Stop mixer, scrape bowl and paddle. Mix on low speed for additional 1 minute.
Press cookie dough evenly to cover bottom of greased full sheet pan.
Bake as directed; allow to cool and spread jam evenly over top.
BAKE Convection Oven* 300°F 6-8 minutes Standard Oven 350°F 7-9 minutes *Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
6-8 minutes |
Standard Oven |
350°F |
7-9 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
- Almond Cream
Cream butter and sugar in mixer bowl with paddle attachment on low speed until smooth, approx. 2 minutes.
Stop mixer, scrape bowl and paddle. Add eggs slowly to butter mixture while mixing on low speed.
Stop mixer, scrape bowl and paddle. Add almonds and cake flour.
Mix on low speed until incorporated, approx. 1 minute.
Spread almond cream evenly over raspberry jam.
Bake as directed below, allow to cool and refrigerate.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
35-40 minutes |
Standard Oven |
350°F |
42-47 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 17 minutes of baking.
- Florentine Batter
Mix butter, sugar, corn syrup and cream in saucepan. Heat to boiling, stirring constantly.
Add almonds, and cook over medium heat 2-3 minutes, stirring frequently.
Remove from heat. Spread batter onto chilled almond cream filling.
Bake until batter begins to bubble and turn brown; allow to cool before portioning.
| Bake | Temp | Time |
|---|---|---|
Convection Oven |
375°F |
5-7 minutes |
Standard Oven |
425°F |
7-9 minutes |
Nutrition Facts
- Calories470
- Total Fat27g
- Protein6g
- Total Carbohydrate50g
- Sugars36g
Servings: 64
Serving Size: 1 Bar
Amount Per Serving Calories : 470
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 27g | 42% |
| Saturated Fat | 11g | 56% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 11g | % Value Not Available |
| Polyunsaturated Fat | 3g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 75mg | 25% |
| Sodium | 250mg | 10% |
| Total Carbohydrate | 50g | 17% |
| Dietary Fiber | 2g | 10% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 36g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 8% |
| Potassium | 190mg | 5% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 25% |
| Thiamin | Value Not Available | 8% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 2% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 15% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 6% |
| Copper | Value Not Available | 10% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1,
- Fruit 0,
- Other Carbohydrate 2&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat ½,
- Fat 4&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 2oz-eq,
- Dairy 0c,
- Fats & Oils 4tsp
Carbohydrate Choice
- Carbohydrate Choice3
