Last weekend I participated in the Warrior Dash – a 3.3 mile mud run with about 14 obstacles throughout, ranging form scaling walls to diving into a mud pool.  This was a dirty good time, and despite the fact that I really do not like running, I never stopped.  I made my way through and finished in the top 20% overall and top 8% of women.  So “Go me,” I do believe I deserve a cookie or two after that!

I ran with one of my best childhood friends, Jason.  I spend time with Jason and his family about twice a year or so, and it just so happens that last summer I was visiting them and it was my intent to bring the Raspberry Custard Bars that I have included below.  Unfortunately, at that time they didn’t come out quite right and I ended up throwing them all away.  I decided to try again this summer, and yet again something went wrong.  I decided that it was one of the most confusing, poorly worded recipes I had ever seen (shame on you, Better Homes & Gardens!) and I rewrote it in plain English.  When I followed my own interpretation of the recipe (which is, of course, what I include below) it was easy to make and a refreshing summertime snack.

Raspberry Custard Bars
Adapted from: Better Homes and Gardens

1 c unsalted butter, cut into 1” chunks
¼ c packed brown sugar
½ t kosher salt
2 c all-purpose flour
Softened butter/margarine
¾ c raspberry jam/preserves
2 c (about 1 pint) fresh raspberries
4 oz cream cheese, room temperature
4 oz goat cheese (or another 4 oz cream cheese), room temperature
½ c sugar
1 T all-purpose flour
1 large egg
1 large egg yolk
2 T lemon zest (about 2 lemons)
2 T lemon juice
½ t vanilla extract
Powdered sugar

• Preheat oven to 350.  Line a 9×13” baking pan with aluminum foil, leaving extra to overhang the edges for easy removal.
• Using your mixer, beat butter at high speed until it begins to soften, about 30 seconds.
• Add brown sugar and salt, beating on low speed to incorporate.  Add 2 cups flour, again beating on low speed to incorporate.  Increase speed and mix until all ingredients form an even dough.     This is a shortbread, so don’t be afraid of over mixing, it should be really well combined.
• Break dough into chunks and press into the pan to form an even layer.  Bake for 20 minutes or until the dough is set.  Cool for 5 minutes.
• Brush exposed sides of foil with softened butter to prevent filling from sticking.
• Spread raspberry preserves/jam over crust.  Sprinkle with fresh raspberries.
• In a large bowl, beat cream cheese and goat cheese (if using) for about 30 seconds on high speed.  Mix in sugar and 1 Tablespoon of flour until combined.  Continue, adding egg, egg yolk, lemon zest, lemon juice, and vanilla, beating until smooth.
• Pour custard batter over berries, tilting pan back and forth to distribute evenly.  Bake at 350 for 25-30 minutes or until set.
• Transfer to a wire rack and cool for 1 hour.  Then, move to refrigerator to continue cooling for 2 more hours.  Top may crack during cooling.
• Remove from pan using foil overhang, cut, and dust with powdered sugar.

Serves: 24
Calories: 209