Peach Melba Crumble Bars

• servings: 16 servings
• total time: 2 hours 30 minutes

Ingredients

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix

1/2 cup cold butter, cut into pieces

3/4 cup peach preserves

1 tablespoon lemon juice

1 cup fresh raspberries

Directions

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.

In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.

In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.

Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.

Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Nutrition

• Serving Size: 1 Bar
• Calories: 220
• Total Fat: 1 1/2
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 140 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 0 g
• Total Sugars: 22 g
• Protein: 1 g