Ingredients

 

Directions

share with your friends

recipe added successfully!

 was added to your  folder.

Close

tell us what you think

Cancel
Submit Your Review

Festive Mac & Cheese with Colorful Frittata

A refreshing cucumber salad and a zesty Mac and Cheese take the lead in this tantalizing menu. The confetti frittata is accented with diced red peppers and sliced green onions, adding color and flavor. The cookie bars make an irresistible dessert.

Rate & Review

This refreshing cucumber salad with spicy accents makes a colorful side dish or starter. It's a twist on regular cucumber salad and is sweet, salty and spicy all at once.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

recipe

Ingredients:

  • 2 medium cucumbers, peeled, halved, seeded and thinly sliced
  • 1/3 cup diced red bell pepper
  • 1/4 cup fresh lime juice
  • 2 to 3 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons diced red onion
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons chopped unsalted peanuts

Directions:

COMBINE cucumbers, bell pepper, lime juice, sweet chili sauce, basil, onion and salt in medium bowl. Refrigerate for 1 hour. Sprinkle with peanuts before serving.

reviews

Review This Recipe
  •  Star(s)

    Yummy!

    Sarah s from St. Paul, MN

    What a great way to use up those extra cucumbers! I added extra crushed red pepper to add more spice, other than that, the recipe is great as is!

  •  Star(s)

    Delish!!

    John Sutton from Lakewood, CA

    Prep time was a litte longer for me (30 mins) The salad accompanied eggrolls which I served alongside.This made for a delicous light snack. I also used some of Sweet Chili Sauce as a dip for the eggrolls.

  •  Star(s)

    Nice cucumbers!

    Jennifer Jerlstrom from Anaheim, CA

    These cucumbers have a little sweetness, a bit more tartness and a tiny bit of heat. I need to make another batch!

  •  Star(s)

    Refreshing Salad

    A. Helton from Florida

    This salad has a nice clean flavor and is pleasing to the eye. No complaints, very easy to make.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 45
  • Calories from Fat: 15
  • Total Fat: 1.5g (3% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 180mg (8% of DV)
  • Carbohydrates: 7g (2% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 4g
  • Protein: 1g
  • Vitamin A: 8% of DV
  • Vitamin C: 35% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Keep the audience on their toes with this zesty two cheese blend of spices and macaroni noodles. Crushed tortilla chips and a pinch of chili flakes in the topping provide a fun surprising kick. No one will call foul on this hearty Pepper Jack Cheesy Mac combination.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

recipe

Ingredients:

  • 2 cups (8 oz.) dry elbow macaroni
  • 2 cups (8-oz. pkg.) shredded cheddar cheese
  • 2 cups (8 oz.) shredded Pepper Jack cheese, divided
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 teaspoon ground black pepper
  • 1/2 to 1 cup broken tortilla chips (your choice of color)
  • 1/4 to 1/2 teaspoon crushed red pepper (optional)

Directions:

PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.

COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.

reviews

Review This Recipe
  •  Star(s)

    Yummy

    Julie Julich from Louisville, KY

    I tried this recipe just for something new. Wasn't sure how it would go over. Everyone loves it! I don't put the topping on because I don't want it mushy when we reheat it. I also add a dash of a spicy seasoning called Hot and Sassy to give it a little more of a kick. My family has even added it to our traditional holiday meals instead of regular mac and cheese.

  •  Star(s)

    Best Mac n Cheese

    Carrie Williams from Ohio

    I have tried to make mac n cheese many times and nothing has come close to being as good as this recipe. We ALL loved it!

  •  Star(s)

    Amazing!

    Robin Walker from Omaha, NE

    We call this the "fancy mac & cheese" at home, even though it is super easy to make. It has so much flavor and the chips add a perfect crunch. It stores really well for leftovers. I could eat it everyday. YUM!

  •  Star(s)

    pepper jack mac and cheese

    Deana Larson from Ramah, NM

    I did not like this at all, but my husband said that it was pretty good. My kids did not like it either.

  •  Star(s)

    Great!

    Chrissy Spencer from Littleton, CO

    I made this last night for my husband who LOVES pepper jack cheese. I thought it needed more spice and should have used more pepper jack and less cheddar. My husband also thought it would be good to add hamburger to make a meal.

  •  Star(s)

    WONDERFUL TASTE!

    MELISSA CUMMINGS from Pineville, LA

    I MADE THIS MAC & CHEESE FOR VALENTINE SUNDAY AND IT WAS GONE QUICK. EVERYONE LOVED IT! THE PEPPERJACK CHEESE GIVES IT SO MUCH FLAVOR. THIS IS EASY ENOUGH TO MAKE ON A WEEKDAY TOO.

  •  Star(s)

    now thats game time chow

    Sean Eagan from Danvers,Ma

    cheesey,crunchy, yummy goodness.

  •  Star(s)

    Macaroni

    Peter Grotsky from

    I liked this because the ingredients were easy to find. The recipe was simple to follow. My family enjoys a fast good tasting meal that everyone will eat.

  •  Star(s)

    pepper jack chesy mac

    sandra wright from lauderhill fla

    simple ingredients which i like. prep. time is great. never thought about pepper jack in mac n cheese. i'm always plain jane. what flavor

  •  Star(s)

    Mac and Cheese with Zing

    jim hahn from EVANSTON, IL

    The pepper and red pepper really make this recipe for me. Macaroni and cheese with grown-up taste!

  •  Star(s)

    Delicious

    keith leaman from FREDERICK, MD

    I made this for my nephew and he loved it.

  •  Star(s)

    YUMMY!!

    Janet Tebbe from Cincinnati, OH

    Very creamy, easy to make! Will definitely make it again, might add chicken or veggies the next time!

  •  Star(s)

    What a crowd pleaser

    Maryann McGrath from Bridgewater, NJ

    Your guests will think that you outdid yourself when it's so easy.

  •  Star(s)

    Pepper Jac Cheesy Mac

    Kathy McCoy from Coppell, TX

    This is wonderful, and yummy! My teenagers absolutley love it; I will add it to my list of things to make often, especially when my kids and their friends gather at my house.

  •  Star(s)

    Pepper Jack Cheesy Mac

    NANCY CHAPMAN from Yorba Linda, CA

    This is such an easy to make and crowd pleasing dish! If you like extra cheese, cut up some other cheese (e.g. chedder) and pour on top when it is fresh out of the oven. Viola! Yummy cheesy mac with unbeatable taste. I also add in cut up hotdog pieces before I put it in the oven.

  •  Star(s)

    Best Jack & Mac I've ever eaten!

    Karen Brackenbury from Pine City, MN

    My granddaughter saw this recipe on your site and insisted that I make it for supper tonite. So I did - and it was the Best Jack & Mac ever. Even my picky husband said so! Served it with foot-long hot dogs topped with more pepper-jack cheese. M-m-m good!

  •  Star(s)

    great combo

    adriene Sanders from Phoenix, AZ

    very comforting

  •  Star(s)

    Super Bowl

    Ed Shaftan from Tenafly, NJ

    Great for Super Bowl Sunday. Adds great warmth during cold winter days

  •  Star(s)

    i love this

    hollie brunning from Henderson, TN

    this really is a great recipe.my whole family loves it.even my very picky 5 year old.if you have not tried you should.

  •  Star(s)

    pepper jack mac

    Laura Nost from Bear, DE

    this is easy to make and delicious!!!

  •  Star(s)

    Hottie!!!!

    Sunny King from Belleview, FL

    Woooooooh! Nibble on this and other Assorted Spicy bites, Crack open an ice cold one, watch the Game and Enjoy!!

  •  Star(s)

    Pepper Jack Cheesy Mac

    Vicki Kawa from Bozeman, MT

    This was excellent Mac and Cheese I had made meatballs the two together was like eating a cheeseburger. Thank you

  •  Star(s)

    Pepper Jack Cheesy Mac

    Jack Erdmann from GRAND CHUTE, WI

    It takes the mundane mac and cheese and heats it up just a bit. Yum.

  •  Star(s)

    Cheesy!

    Elizabeth Belanger from Massachusetts

    I substituted Montery Jack cheese as many of our guests have weak stomachs and can't eat spicy foods. It was delicious. I had never tried it with canned milk before.

  •  Star(s)

    Grown Up Mac and Cheese

    cheryl hauble from Maplewood, MN

    I found this recipe in the Sunday Flyer along with a coupon. I made this for my family. For Easter I make the homemade Mac for meatless days. I will add this version for varity.

  •  Star(s)

    COMFORT FOR THE CROWDS

    donna young from Albany, OR

    I ADDED SOME NACHO CHEESE SOUP TO THE MIXTURE AND THEN, INSTEAD OF ADDING THE CHIPS INSIDE I CRUSHED CHIPS AND MIXED WITH CHEESE AND PUT ON TOP OF DISH AND BAKED IN OVEN TILL CHEESE MELTED. EVERYONE LOVED IT. THIS WOULD BE GOOD FOR GAME DAY MEALS. MAKE IT YOUR RECIPE, YOUR WAY.

  •  Star(s)

    Add IN:

    Lisa Darrow from Hopkins, MI

    I added a can of white meat chicken breast to this recipe and it was even more of a hit!

  •  Star(s)

    soooooooo yummy

    Debbie Thomas from Racine, WI

    My 2 favorite things to eat, mexican and a great mac and cheese, it doesn't get any better than this!! it's a keeper!!

  •  Star(s)

    A Yummy Mac N Cheese

    Thomas Frink from Tucson, AZ

    This is an excellent south of the border take on Mac N Cheese. I highly recommend it.

  •  Star(s)

    Tip off

    Lois Cisneros from Cameron, NC

    I like this divided in small personel size baking dishes. Serve with hot wings or hot dogs while we watch the game. It is a full meal with cookies for dessert. Little work so I can watch the game also.

  •  Star(s)

    SS

    debbie lewandowski from Houston, TX

    SO SIMPLE......SO YUMMY

  •  Star(s)

    Not a pasta eater

    BERNADETTE Burch from Mechanicsburg, PA

    Everyone in the family enjoys pastas except for me. I made this for Sunday TV Football watching, and the family really enjoyed it. I gave it a taste, also, and it was pretty good. I will make this for the hubby again.

  •  Star(s)

    Chip In - Dig In

    Phyllis Myers from Vancouver, WA

    The Chips and Red Pepper give extra color and a bit-different taste to a traditional kid-lovin meal!

  •  Star(s)

    Great Game Recipe

    SHARLENE NOVAK from Spring, TX

    This is good for any game day and as an all-round winter comfort food. Definitely give it a try, you can leave out the pepper flakes if you wish and it's just as good.

  •  Star(s)

    went over really well

    Tracy Iglesias from Bronx, NY

    wouldn't have thought to put the chips in it!

  •  Star(s)

    Football Favorite

    JOHN SCHMIEDER from Sandusky, OH

    I love these recipes that are easy to prepare and do not take a lot of time. This was a big hit for my guests for Monday night football. People actually think I'm a good cook now.

  •  Star(s)

    Great Recipe

    Linda Randles from North Canton, OH

    My husband loves Pepper Jack Cheese and when I made this dish was he surprised. I know I'll be making this recipe for a LONG time to come. Thanks for sharing it.

  •  Star(s)

    Great Mac & Cheese

    LYNN BORG from Encinitas, CA

    Easy to make. Love the heat and the crunch. Will serve this often, everyone loved it!

  •  Star(s)

    Vegetarian friendly

    lisa smith from Lansdale, PA

    It is delicious and vegetarian friendly.

  •  Star(s)

    Pepper Jack Cheesy Mac

    Shirley Younger from Bala Cynwyd, PA

    I made this a couple of nights ago for dinner and it was a real hit!

  •  Star(s)

    Best ever!

    Carole Losczyk from

    Anytime I use pepper jack on anything it becomes fantastic and delicious..thanks for the great recipe!

  •  Star(s)

    pepper jack cheesy mac

    alice robinson from Greenwood, SC

    I made this for lunch as a side dish and my husband loved it. He said I could definitely make again.

  •  Star(s)

    Loved it

    Pauline Baldori from ELIZABETHTOWN, PA

    This recipe is a keeper for me. We loved it just the right amount of heat with the peppers. Very tasty.

  •  Star(s)

    Not Good

    Roudy Morrow from

    I don't know how the other reviewers prepared this, but I followed the recipe to the tee and it came out very bland and dry. It sounded so good when I looked at the recipe that I am very disappointed that it was just a waste. If anyone has done this recipe and made changes to it that made it good please write in!

  •  Star(s)

    This was so good

    Lisa Stephenson from WICHITA, KS

    This was so good. I took some to work for potluck day. And everyone loved it!

  •  Star(s)

    Pepper Jack Mac n Cheesy

    Donna Buckmeier from CHESTER, MD

    Easy to make and you will definitely get noticed with this one!!!


nutrition

Nutrition Facts

Serving Size: 6 servings

Servings Per Recipe: 0

  • Calories: 520
  • Calories from Fat: 260
  • Total Fat: 29g (45% of DV)
  • Saturated Fat: 19g (95% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 560mg (23% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 7g
  • Protein: 25g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 70% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This baked 'omelet' has a golden brown edge and a firm texture. Cheddar cheese, mushrooms and red bell pepper make this Confetti Frittata a hearty meal or a great side dish for a family meal!

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

recipe

Ingredients:

  • Nonstick cooking spray
  • 8 large egg whites
  • 4 large eggs
  • 1 1/3 cups (3.2-oz. envelope) dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 2 cups (8 oz.) shredded cheddar cheese
  • 2 cups (about 6 oz.) sliced fresh mushrooms
  • 1/2 cup finely chopped red bell pepper
  • 2 medium sliced green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

PREHEAT oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.

COMBINE egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.

BAKE for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.

FOR A LOWER-FAT FRITTATA
Substitute two 8-ounce cartons of egg substitute and 2 cups reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.

reviews

Review This Recipe
  •  Star(s)

    Mushroom delight

    Carol Ragghianti from SHERMAN, TX

    Very good recipe for any meal, just made a few changes. Cannot eat green bell pepper, so changed to red, and then lightly sauteed the red bell pepper, mushrooms, and onions in a bit of olive oil first. The frittata was a success. Thank you Very Best Baking!

  •  Star(s)

    GREAT FOR BRUNCH

    CHAR STIFTER from ROCHESTER, NY

    DELICIOUS.....COLORFUL, EASY AND HEALTHY! WILL ALSO MAKE FOR DINNER SOME NIGHT WITH A SALAD.

  •  Star(s)

    Frittata

    Debbye Trueman from FRONT ROYAL, VA

    This was a recipe that was easy to follow and the end results we teriffic. This was delicious I added a few extra muchrooms and served it with salsa. My family really like it and it is a keeper in my recipe box.

  •  Star(s)

    confetti frittatta

    louise colle from MASSAPEQUA PARK, NY

    This is an excellent recipe. Even my husband and children who generally do not like omletts really loved this. Thanks, LC

  •  Star(s)

    Confetti Frittata

    Janese Rosevelt from WHITE LAKE, MI

    This is great! Even my husband liked the veggies in it!

  •  Star(s)

    A hit in my house

    raina brown from SICKLERVILLE, NJ

    This was so good...I made it with egg substitute and my family never even knew! This recipe always turns out great.

  •  Star(s)

    frittata

    linda wilson from SHIRLEY, NY

    This was great, I added cut up lobster tails and I was a hit. Thanks for sharing

  •  Star(s)

    Confetti Frittita

    Carole Finney from Harrisville, OH

    This frittata is so delicious. With all of the veggies you do not need toast to go with it.

  •  Star(s)

    confetti frittata

    gerry boyd from st charles, MO

    this was a great recipe for me to follow. my husband always said my omelets always came out as scrambled eggs. now he isn't the only one in the family to make a great omelet. i made his with mushrooms, which he likes and mine without (allergic)

  •  Star(s)

    Confetti Frittata

    tray s from San Jose, CA

    Great brunch recipe. All the gang loved it!

  •  Star(s)

    Confetti Frittata

    K Lawrence from

    Made this for my son and he loved it. Something easy to make and it really is great for lunch. I've made it for dinner too when I didn't want a heavy meal..add a few extra's and it was great.

  •  Star(s)

    Frittata plus

    Joan Nass from Milton Mills, NH

    This is a great recipe, but I like to add some cooked angelhair pasta to it as well. It goes a bit further and even more filling.

  •  Star(s)

    Confetti Frittata

    Carole Finney from Harrisville, OH

    This is a whole meal in itself. I have about one every month. It is so de- licious. I have o.j. with mine and I am not the least bit hungry until about 2 o'clock that afternoon.This is a wonderful breakfast to serve company. I have a large skillet that will accomodate three at a time. My husband had one for supper tonight.

  •  Star(s)

    This was good .

    Janice Cauthen from Abilene, TX

    I made this, but I added 1 cup of ham. My husband likes meat in his eggs. Thank you.

  •  Star(s)

    Good Low-fat Choice

    M MAHER from Washington, DC

    I cut the recipe in half and used 1 carton of egg subsitute for the egg whites and the egg. Also used the low-fat cheese. After it was cooked, I topped it with salsa. Good for something different for a weekend breakfast.

  •  Star(s)

    Everyone loves this!!!

    Susan Day from Franklin, IN

    My whole family loves this! What's great about it is you can add whatever ingredients you want to suit your tastes (or your families' taste!).

  •  Star(s)

    Delicious Breakfast

    Karen Wanke from Kennesaw, GA

    I made this for a social gathering. Even the kids raved about it.

  •  Star(s)

    frittata

    Linda Wilson from Shirley, NY

    I was looking for something to go with breakfast, but not actually be breakfast, try this frittata in cup-cake pans. Thanks for the recipe. Try them in bite sizes, there de-licous


nutrition

Nutrition Facts

Serving Size: 8 servings

Servings Per Recipe: 0

  • Calories: 440
  • Calories from Fat: 220
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 14g (68% of DV)
  • Cholesterol: 275mg (92% of DV)
  • Sodium: 950mg (40% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 15g
  • Protein: 37g
  • Vitamin A: 30% of DV
  • Vitamin C: 70% of DV
  • Calcium: 70% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A finalist in the Nestlé Toll House "Share the Very Best" recipe contest, this dessert was submitted by Juilee Decker of Cleveland, Ohio. A scrumptious blend of raspberry preserves, Nestlé Toll House Premier White Morsels and toasted almonds tops a rich, buttery cookie crust to create these irresistible Razz-Ma-Tazz cookie bars.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

recipe

Ingredients:

  • 1/2 cup (1 stick) butter or margarine
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 cup seedless raspberry jam
  • 1/4 cup toasted sliced almonds

Directions:

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

reviews

Review This Recipe
  •  Star(s)

    Dazzling Treats

    KATHERINE DURNING from PIPERSVILLE, PA

    I've been making and sharing these delightful treats for several years now. They are ALWAYS a winner. Someone will taste them and quickly spread the word that they are the best sweets they have ever eaten and before you know it they are gone! I prep my pan by lining it with foil first, this makes it a cinch to remove without struggling at the corners.

  •  Star(s)

    Not just for special occasions...

    P Anderson from PA

    I made this recipe on a Saturday afternoon because I had a taste for something different...something sweet. It was easy to follow the directions and the bars came out so tender and tasted so good! My husband liked them so much that he tried them hot and then he tried them cold the next day with his coffee. He absolutely loved them!

  •  Star(s)

    Not your average cookie

    Anne Blanton from Shelbyville, TN

    I bake cookies all the time (for the football team, friends, family and even a caterer). They are my favorite thing to bake. These are not your average cookie. Make them smaller, because they are sweet, but by all means, bake them!!

  •  Star(s)

    Wow these are wonderful

    Betty Olsen from Hurley, NY

    Last year I baked these for a cookies exchange party and they were a huge sucess. This is a keeper.

  •  Star(s)

    WONDERFUL!

    Dale Sims from Lancaster, SC

    Great taste! Easy! Fast! Just plain wonderful!

  •  Star(s)

    Yum!

    Terri Benson from Shoreline, WA

    We love these!

  •  Star(s)

    Really Rich

    Sonya Warren from Richardson, TX

    I'd say these are good but they are incredibly RICH and SWEET. If I make them again, (and they're easy enough to want to), I might try to cut some of the sugar or white choc or butter to tone down the sugar shock!

  •  Star(s)

    RazMaTazz Yum!

    Virginia Bushnell from Clovis, CA

    My husband and son-in-law kept sneaking into the kitchen and eating these bars before Easter dinner. They are moist, delicious, and full of yummy chocolate, almond, and raspberry flavor. They are a new family favorite.

  •  Star(s)

    Great Recipe over 5 Years

    Elizabeth Fisher from Port Charlotte , Florida

    I first tried this recipe five years ago and it is now a permanent fixture in my cookie line-up. It is simple to make and turns out pretty. The raspberry/almond/white chocolate combo is devine. I have had great response every time I make them. BEWARE: They will disappear fast!

  •  Star(s)

    Valentine's Sales

    Michelle Duke from SPOKANE, WA

    I used this recipe and baked these bars in heart shaped pans. We sold them in our hospital cafe and made a ton of money and so many people e-mailed and called to get the recipe after buying them!

  •  Star(s)

    So Yummy

    bethany robinson from

    My family loves these, and always begs for more when they are gone.

  •  Star(s)

    Yum!

    Cyndi Chizek from Clear Lake, IA

    Made these for a family gathering & even the kids liked them!

  •  Star(s)

    Razz-Ma-Tazz Bars

    Carole Thomas from Lumberton, NC

    Oh my, this was a big hit with family and friends....oh so rich and the raspberry in the middle of the bar enhances so nicely. I had chopped toasted pecans on hand, so I substituted them for the toasted almonds...delicious!

  •  Star(s)

    where are the bars??

    Dani G from Topeka, KS

    made this for an office party... they were gone in 10 minutes!!! people that got there late kept coming to me asking "where are your famous raspberry bars?" Sorry guys! get there on time next time... I'll make more but can't guarantee you'll get one!

  •  Star(s)

    Razz-Ma-Tazz Bars

    Jowanna James from Sweeny, TX

    I made these for a Order of Eastern Star Meeting I will see how they like the Razz-Ma Tazz Bars tonight. Thanks so much.

  •  Star(s)

    Rave Reviews

    MARTHA VAUGHN from Cumberland City, TN

    These bars are certainly wonderful. I bake five pans for my son and daughter-in-love's Christmas Open House and the guests raved about deliciousness of the bars. One guest described the bar as an "explosion of flavor" in her mouth.

  •  Star(s)

    Work Love's them

    David Haggerty Jr from DEWITT, MI

    I took these to work, for a every Monday treat I make and everyone loved them. The pan was empty in 10 minutes.

  •  Star(s)

    yummy

    melony hoefer from Omaha, NE

    these are the greatest---my family ate them before they were even completely cool...

  •  Star(s)

    very Good

    Brenda Brooks from Largo, MD

    I have a recipe all-most tlike this one, but it did not have almond in it. I am going to make this recipe again,but leave out the almond. I serve this for breakfast and they love it.

  •  Star(s)

    Tastes great

    Candice Trinidad from Pocahontas, AR

    I looked at it and had to try it, messy but fun to eat :)

  •  Star(s)

    on my Super Bowl table

    Rebecca Welz from Strasburg, OH

    This will be on my Super Bowl snack table for sure

  •  Star(s)

    Yummy

    Elizabeth Belanger from Acushnet, MA

    I SUBSTITUTED APRICOT JAM FOR THE RASPBERRY JAM. Great recipe! I brought them to a baby shower and they disappeared quickly.

  •  Star(s)

    Yummy

    Joni Lee from SUMNER, WA

    This was so good! My family loved them.

  •  Star(s)

    so-o-o- easy

    KATHY GREEN from South Daytona, FL

    This is such a great recipe and tastes great too.

  •  Star(s)

    YUMMY

    Vickie Crone from NE

    Can I just say wow...these were so good if you like Razzberries..you will love these!!!

  •  Star(s)

    fUN BARS

    Jennifer cramer from jacksonville, NC

    WE MADE THESE TREATS FOR A BAKE SALE AND THEY WENT WELL. Thank you. We also used strawberry and blueberry in place of Raspberry.

  •  Star(s)

    So delicious!

    Melissa Swabacker from New orleans, LA

    I would make them for every occasion!

  •  Star(s)

    tasty!

    Elise Franki from Austin, TX

    im always baking goodies and bringing them to work. this recipe is a requested favorite.

  •  Star(s)

    Razz-Ma-Tazz Bars

    M BLACK from Toledo, OH

    These are wonderful - and easy to make. They are very rich, so you can cut them into smaller bars. I had numerous requests for the recipe.

  •  Star(s)

    Mother of 5

    Lisa Liggett from Huntington Beach, CA

    I made these for a baby shower and they got rave reviews!

  •  Star(s)

    Razz Ma Tazz Bars are a Big Hit!!

    Ann Messing from McKinney, TX

    I recently took these bars to our Bible Study and everyone raved about them--have to give the recipe to several ladies. They were a big hit!

  •  Star(s)

    Razz-Ma-Tazz Bars

    Maxine Goodyear from INDEPENDENCE, IA

    I took these bars to work-everyone loved them and are asking when I can bring them again. Different and Delightful.

  •  Star(s)

    great combination bars!

    joyceann dreibelbis from Wooster, OH

    had to try these delicious sounding bars and they were just that! Delicious! Plan on making them again...and again!

  •  Star(s)

    Razz Ma Tazz

    Tina Bednarczyk from Huntingdon Valley, PA

    I made these bars with my summer school cooking class because we had a chocolate overload. They were fun to make,different,and the taste was sensational. A great change using white chocolate instead of milk or dark,and the rasberry jelly was just the right touch with the almonds. They asked to make them again.

  •  Star(s)

    Loved them

    Andrea M from Morrisonville, NY

    I have made these bars numerous times for different events and everyone always loves them. I have had so many people ask me for this recipe

  •  Star(s)

    Delicious

    Amanda Favreau from Hamilton, MT

    A coworker and I baked these the other day and brought them to work and they were a hit. I find sometimes when baking with white chocolate that it can become too sweet but it wasn't the case for this recipe. All in all it was a very good recipe, I will be cooking it again some time.

  •  Star(s)

    Yummo!!

    Sandra Pinkham from Nashua, NH

    These desert bars were sooooo yummy! My husband doesn't like nuts so I left out the sliced almonds-still delicious! And I usually don't like that much white chocolate but these were wonderful! I will definitely be making these again! Thank you for such a woderful recipe.

  •  Star(s)

    razz-ma-tazz bars

    elaine hilton from Little Falls, NJ

    MMMMM!! Delicious! Worth the time to make. Great for a special occassion or everyday. bake and gobble some up today!

  •  Star(s)

    Awesome Razz-Ma-Tazz Bars

    Carol Ware from Flemington, WV

    Soo soo sooo good. Loved them. I ate three before the cooled completely. Had to send some to the relatives or I would have ate them all. Of course I saved some for later too though. Awesomely delicious refrigerated the next day too. Defintely will make again very soon.

  •  Star(s)

    The best

    Emily Gray from

    My kids made this for their piano recital and their teacher loved it and is requesting that we make it again this year. Everyone loved it, from the littlest to the seniors, and we all agreed that it was the best.

  •  Star(s)

    Decadence

    Sarah Matthews from Decatur, AL

    I made these bars several times and I always receive requests for the recipe. The almond, white chocolate, and raspberry combination is divine!

  •  Star(s)

    Great Dessert Bars

    Kayla Tully from GENOA, IL

    These were a big hit with my husband. I've made them twice and found that they didn't really brown around the edges, but you don't want to overbake them. Also, I did nearly double the amount of jam called for. I would definitely recommend these - they're very, very good.

  •  Star(s)

    Razz-Ma-Tazz Bars

    Lori Framsted from EL CERRITO, CA

    Couldn't ask for a better "marriage" of flavors! I've always loved almonds and fruit together. This recipe is one I'll make again and again!

  •  Star(s)

    Fabulous

    MICHELLE CHADD from TWIN FALLS, ID

    I have made these a couple of times and they are really good. The second time I added a little bit more raspberry jam, as I love the flavor. They turned out great. Now, if I could just double the recipe and get them to set in the center well, it would be perfect. These really are great!

  •  Star(s)

    Couldnt wait to make these!

    cheryl Andrews from EAST NORTHPORT, NY

    The picture was exactely what I was in the mood to eat. I made them and ate only the edges because I wanted to bring the rest to work. I put them in my car so the kids wouldnt eat them, and prayed they tasted good for the girls in work the next morning. THEY WERE GREAT!! Everyone wanted the recipe. I added more almond extract though. Everyone noticed the flavor and loved it. I'm bringing everyone the recipe in the morning.

  •  Star(s)

    Razz Bars

    Mabel Downey from HOPKINSVILLE, KY

    I just made these. They smelled soooo good while cooking. They are delicious and I will be making them again. Thanks. (I did use no sugar added raspberry jam).

  •  Star(s)

    Razz-Ma-Tazz Bars

    Debbie Rose from FERGUS FALLS, MN

    I really like these bars.they are really diffrent they were a big hit when i took them to a party. I would make them again

  •  Star(s)

    perfect

    Kathryn Holliday from Riverbank, CA

    It was time to bake my christmas gifts again. I wanted to incorporate my mom's request which was white chocolate and raspberries. So when I came across this recipe with all the great reviews, I was destined to try it. It is true to it's name. I love the fact that it was a bar that kept it's moistness even after a couple weeks. I want to try them with toasted coconut next time. Thank you for another keeper.

  •  Star(s)

    Just Fabulous!!

    Joan Waters from Salem, NH

    The best of both worlds are in this delicious recipe - raspberry and white chocolate!! How could you go wrong? I made these for a Cookie Exchange Party I have at the holidays and they were an absolute hit! I had to hide them from my teenage son before the party so everyone could take a few home! The almond extract really adds so much flavor to this recipe. This one is a keeper and I will add it to my "best" recipe collection!

  •  Star(s)

    Wonderful!

    Lauren Versweyveld from DELAVAN, WI

    These bars are great! I entered these in a county fair and won a champion ribbon!


nutrition

Nutrition Facts

Serving Size: 16 bars

Servings Per Recipe: 0

  • Calories: 260
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 45mg (14% of DV)
  • Sodium: 135mg (6% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 27g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY