Raspberry Squares for Junior Chefs

Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

By Liana
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
557 calories; 25.2 g total fat; 54 mg cholesterol; 147 mg sodium. 78.4 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

gayle
Rating: 5 stars
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. Read More
Helpful
(21)

Most helpful critical review

adrienne
Rating: 1 stars
01/26/2011
they were really gritty in texture way too sweet and the almonds didn't stick. it was crumbly upon the bite as well (falling apart). won't make this again. needs more of a doughy dough. Read More
Helpful
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
gayle
Rating: 5 stars
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. Read More
Helpful
(21)
gayle
Rating: 5 stars
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. Read More
Helpful
(21)
Amanda J.
Rating: 4 stars
05/10/2008
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. Read More
Helpful
(7)
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SugarViolet
Rating: 4 stars
07/20/2009
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. Read More
Helpful
(4)
adrienne
Rating: 1 stars
01/26/2011
they were really gritty in texture way too sweet and the almonds didn't stick. it was crumbly upon the bite as well (falling apart). won't make this again. needs more of a doughy dough. Read More
Helpful
(3)
WHALENEE
Rating: 5 stars
05/12/2012
I made this with peach jam and it was great. Next time I would cut back on the sugar some- they were a little sweet for my taste. Read More
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