Raspberry Florentine Bars
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Raspberry Florentine Bars

Raspberry Florentine Bars

The raspberry and almond combo was never better. Get 64 servings of deliciousness that start with a convenient yellow cake mix.

Servings: 64 servings (1 serving = 1 Bar)
Sugar Dough
INGREDIENT
WEIGHT
MEASURE
Butter, softened
6 oz
3/4 cup
Granulated sugar
4 oz
1/2 cup
Eggs, large
8 oz
4 each
Gold Medal™ Yellow Cake Mix (11152)
2 lb 8.00 oz
7 3/4 cups
Raspberry jam
2 lb
3 3/4 cups
Almond Cream
INGREDIENT
WEIGHT
MEASURE
Butter, softened
12 oz
1 1/2 cups
Powdered sugar
2 lb
8 1/2 cups
Eggs, large
1 lb
8 each
Almonds, ground
2 lb
10 cups
Cake flour
4 oz
3/4 cup
Florentine Batter
INGREDIENT
WEIGHT
MEASURE
Butter
1 lb 5.00 oz
2 2/3 cups
Granulated sugar
9 oz
1 1/4 cups
Light corn syrup
3 oz
1/4 cup
Heavy whipping cream
4 oz
1/2 cup
Almonds, sliced
11 oz
3 cups
Sugar Dough
  1. Cream butter and sugar in mixer bowl with paddle attachment on low speed until smooth, approx. 1 minute.
  2. Stop mixer, scrape bowl and paddle. Mix additional 1 minute.
  3. Add eggs and cake mix to bowl. Mix on low speed until incorporated, approx. 1 minute.
  4. Stop mixer, scrape bowl and paddle. Mix on low speed for additional 1 minute.
  5. Press cookie dough evenly to cover bottom of greased full sheet pan.
  6. Bake as directed; allow to cool and spread jam evenly over top.
  8. BAKE Convection Oven* 300°F 6-8 minutes Standard Oven 350°F 7-9 minutes *Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
BAKE:
TEMP
TIME
Convection Oven*
300°F
6-8 minutes
Standard Oven
350°F
7-9 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Almond Cream
  1. Cream butter and sugar in mixer bowl with paddle attachment on low speed until smooth, approx. 2 minutes.
  2. Stop mixer, scrape bowl and paddle. Add eggs slowly to butter mixture while mixing on low speed.
  3. Stop mixer, scrape bowl and paddle. Add almonds and cake flour.
  4. Mix on low speed until incorporated, approx. 1 minute.
  5. Spread almond cream evenly over raspberry jam.
  6. Bake as directed below, allow to cool and refrigerate.
BAKE:
TEMP
TIME
Convection Oven*
300°F
35-40 minutes
Standard Oven
350°F
42-47 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 17 minutes of baking.
Florentine Batter
  1. Mix butter, sugar, corn syrup and cream in saucepan. Heat to boiling, stirring constantly.
  2. Add almonds, and cook over medium heat 2-3 minutes, stirring frequently.
  3. Remove from heat. Spread batter onto chilled almond cream filling.
  4. Bake until batter begins to bubble and turn brown; allow to cool before portioning.
BAKE:
TEMP
TIME
Convection Oven
375°F
5-7 minutes
Standard Oven
425°F
7-9 minutes
  • Check out our delicious Raspberry Florentine Bars recipe. Tried and tested by our expert Culinary team here at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Bar
Calories
470
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
75mg
25%
Sodium
250mg
10%
Total Carbohydrate
50g
17%
Dietary Fiber
2g
10%
Sugars
36g
Protein
6g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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