Ingredients
1 cup butter, softened1/4 cup sugar3 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2 large eggs1/2 cup milk1 teaspoon vanilla extract1 can (21 ounces) raspberry pie fillingFROSTING:1 tablespoon butter, softened1 tablespoon shortening1 ounce cream cheese, softened2 tablespoons marshmallow creme1/2 cup plus 1 tablespoon confectioners’ sugar1 tablespoon milk
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla.
Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half; chill for 2 hours or until firm.
Roll out one portion of dough into a 15x10-in. rectangle; carefully transfer to a greased 15x10x1-in. baking pan. Spread with raspberry filling.
Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Gradually add the confectioners’ sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.
