Lemon Raspberry Red Vines Bars Recipe

With Red Vines® Easter Candy

What You'll Need:

Makes 1 Dozen Bars

LEMON FILLING:

2 cups granulated sugar
½ cup flour
6 eggs (room temperature)
1 teaspoon lemon zest
1/2 cup raspberry jam
1 cup lemon juice
1 cup Red Vines Original Red Easter Twists
1/2 cup powdered sugar

CRUST:

1 cup butter (softened)
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon Salt
2 cups flour

Prep and Preheat Oven

Gather ingredients.

Prepare a 9×13 baking pan with two sheets of parchment paper, leaving a little overhang to make for easy removal. Set aside.

Preheat oven to 350 degrees Fahrenheit.

Ingredients to make Lemon Raspberry Red Vines Bars

Lemon bar crust pressed to parchment lined baking sheet

Make Crust and Layer Into Baking Pan

In a bowl, mix together butter and sugar.

Add vanilla, salt, and then flour. When the dough comes together, press a thin even layer into the bottom of the parchment lined baking pan.

Set crust aside and let cool while preparing the filling.

Make Lemon Filling

For the filling, mix together sugar, flour, eggs, lemon juice, and lemon zest, until fully incorporated.

Pour over the cooled crust and drop raspberry jam into the filling one tablespoon at a time.

Swirling raspberry filling throughout the lemon bar filling

Swirl In Raspberry Filling

Use a toothpick to swirl the raspberry jam throughout the filling.

Add Red Vines Licorice and Bake

Cut Raspberry Red Vines into small pieces and drop into the filling.

Bake for 20-25 minutes until the filling is set and golden brown around the edges.

Sprinkling Red Vines Red Licorice into Lemon Bar filling

Let Cool and Sprinkle with Powdered Sugar

Let cool at room temperature for at least one hour before removing from the pan. Transfer to the refrigerator to cool for another 2 hours.

When completely cool, cut into 12 bars and sprinkle with powdered sugar.