Easy Linzer Bars Recipe

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judy wellington


from the cookbook "What can I bring" by Anne Byrn

☆☆☆☆☆ 0 votes
yields 24 to 30 bars
20 Min
40 Min


I pkg
6 oz. package slivered almonds
1 pkg
plain yellow cake mix (18 1/2 oz.)
12 Tbsp
melted unsalted butter (1 1/2 sticks)
1/3 c
evaporated milk
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
2 c
(18 oz.) raspberry preserves
1 tsp
grated lemon zest
1 1/2 c
white chocolate chips
confectioners' sugar for dusting the bars


1Preheat the oven to 350 degrees
2Finely chop 3/4 cup almonds and set the remaining almonds aside for later use as topping.
3Place the cake mix, melted butter, evaporated milk, cinnamon, nutmeg and the finely chopped almonds in a large mixing bowl. Stir with a wooden spoon until the mixture is moistened and the ingredients are well combined. Press half of the batter evenly into the bottom of a metal 9 x 13 baking pan. Place the pan in the oven and bake until the crust is brown around the edges, around 10 minutes. (Set the remaining batter aside)
4Meanwhile, place the raspberry preserves and the lemon zest in a medium saucepan over low heat and cook, stirring constantly, until the preserves are warmed through and you are able to pour it--about 2 to 3 minutes.
5Immediately after removing the crust from the oven, scatter the white chocolate chips evenly over the crust. Pour the warm raspberry preserves mixture over the chocolate chips. Spoon dollops of the reserved batter on top of the raspberry preserves; it will not over the preserves completely. Sprinkle the reserved almonds on top and bake until the top is golden brown, 25 to 30 minutes.
6Let the linzer bars cool for 10-15 minutes and then cut them. Dust the tops with confectioners' sugar and remove the bars from the pan.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy