Delicious bars, great for summer.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Let butter soften, then mix all ingredients together except raspberry jam.

  • Reserve 1 1/2 cups of mixture.

  • 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.

  • Sprinkle reserved mixture of top.

  • Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.

Nutrition Facts

293 calories; 16.8 g total fat; 42 mg cholesterol; 87 mg sodium. 33.8 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2007
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. Read More
(29)

Most helpful critical review

Rating: 1 stars
12/12/2007
This was not very good none of us liked it. Once it was cooled we tried it and it tasted like a cobbler thats to dry and stale. The dough was really thick way to heavy maybe I did something wrong but it just came out bad. Read More
(6)
54 Ratings
  • 5 star values: 34
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/01/2007
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. Read More
(29)
Rating: 5 stars
06/01/2007
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. Read More
(29)
Rating: 5 stars
07/31/2006
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!! Read More
(21)
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Rating: 4 stars
01/27/2011
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! Read More
(18)
Rating: 5 stars
02/02/2009
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 out very easily. Once cooled I sprinkled powdered sugar on top and cut into small bars. I'll be making again! Read More
(16)
Rating: 5 stars
10/28/2006
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. Read More
(14)
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Rating: 4 stars
04/04/2007
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 and still had plenty for the top. I guess I like a slightly thinner cookie base. I also made some with Apricot jam which I liked even more than the raspberry. Read More
(13)
Rating: 5 stars
04/14/2007
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! Read More
(12)
Rating: 5 stars
09/01/2009
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 top marks and one I will most definitely make again - Thank you Read More
(9)
Rating: 5 stars
08/28/2007
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 salt to the dough. Read More
(7)
Rating: 1 stars
12/12/2007
This was not very good none of us liked it. Once it was cooled we tried it and it tasted like a cobbler thats to dry and stale. The dough was really thick way to heavy maybe I did something wrong but it just came out bad. Read More
(6)