Raspberry Squares II

Raspberry Squares II

39
Judi O'Keefe 0

"Delicious bars, great for summer."

Ingredients 1 h 10 m {{adjustedServings}} servings 293 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Let butter soften, then mix all ingredients together except raspberry jam.
  3. Reserve 1 1/2 cups of mixture.
  4. Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
  5. Sprinkle reserved mixture of top.
  6. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.
Tips & Tricks
Chef John's Fresh Raspberry Sauce

Chef John's recipe for fresh raspberry sauce will turn any day into Valentine's D

Frosty Strawberry Squares

A sweet treat to beat the heat!

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Reviews 39

  1. 48 Ratings

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luv2bakecookies
6/1/2007

They are wonderful. The only different thing I did was double the recipe as well as add a tsp. of salt. I find that salt really balances the flavor of all baked goods. Ok, so I did a couple of other things too. I added a little vanilla and only because I didn't have enough rasberry jam, I divided up the pan with rasberry, then apricot and finally a blueberry jam. The out come was 3 fantastic different cookies. Make sure to cut them small. They are incredibly rich.

KLBUMB
7/31/2006

Five stars for taste and VERY easy to make! Used Splenda and it turned out wonderfully. I sprayed the dish with Pam first, but with all the butter, most likely it would have come out just as easily. Next time I'll use more jam and reserve only a cup of the mix for the topping. Thank you for this keeper!!

Emily M.
1/27/2011

Very easy and delicious recipe! The few things that I did differently were to use a combo of raspberry preserves and boysenberry preserves and I also only used 2 cups of flour. I had a lot of the pastry mixture left over so next time I'm going to make the bars in at least a 9x9 pan or larger. I think that I will also grind the nuts up to a finer consistency, too, so that the bars aren't as crunchy. Can't wait to make these again!