Raspberry Squares II

Raspberry Squares II

39

"Delicious bars, great for summer."

Ingredients

1 h 10 m servings 293 cals
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Original recipe yields 16 servings

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Nutrition

  • 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

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  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.
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Reviews

39
  1. 48 Ratings

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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 o...

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 e...

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 th...

I slathered on a whole 10 oz jar of organic Raspberry spread, and followed the rest precisely as stated. I sprayed some non-stick spray on the pan before smashing my dough in and the bars came o...

Great tasting! As the other reviewer mentioned, I used more jam and reserved less mix for the top. I substituted oats for the walnuts and cut back a bit on the flour.

I thought this was tasty and easy to make, but way too much dough for an 8" pan. I've made it twice now. The second time I made it in a 9" square pan, and put some extra dough in a smaller pan...

Very, very good. I used raspberry filling made with frozen raspberries, sugar and cornstarch boiled until goopy (that's the technical cooking term), and the flavor was awesome!

I followed the recipe as is but for the final 1+cup of topping I added a small handful of soft brown sugar, a small handful of oats and I replaced the walnuts with flaked almonds - superb recipe...

Delicious! These turned out great and were really easy. I used an 8oz jar of preserves and it was just the right amount. I will make two other changes next time: use a 9-inch pan and add 1/2 tsp...