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Raspberry Squares for Junior Chefs

Raspberry Squares for Junior Chefs

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Liana

Liana

These yummy squares are fun and easy to make. Kids will enjoy using their hands to mix the ingredients!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 78.4g
  • 25%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
  2. Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
  3. Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
  4. Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
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Reviews

gayle
21

gayle

10/30/2007

It is important to leave approximately a half of an inch border around the jam layer. Also, it is important to place the jam in a small bowl and stir it (to loosen it) prior to adding it on top of the flour/crumb mixture. Otherwise, the jam does not spread as smoothly.

Amanda J.
7

Amanda J.

5/10/2008

These are good, and adding chocolate/rasberry swirled baking chips on top made them delicious! My only note is that I think 1 cup of rasberry jam is way too much. When trying to press the top layer over the jam, it was oozing all over the place (and I did it Very carefully!) so I ended up scooping off about 1/3 cup of jam, and it was still very difficult to get the top layer even. My junior chef loved helping me make these and I"m sure I'll be making them again! Oh and if you're wondering, I used regular oats instead of quick and they worked fine. They baked for about 10 mins longer but not sure if that was the oats change or a recipe error.

shampooza
4

shampooza

7/20/2009

I used vanilla extract instead of almond, since I find almond extract can often times be overpowering. Added a dash of lemon juice to the softened butter before mixing into dry ingredients, and used a cherry-blueberry spread. Yum.

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