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My review
Raspberry Squares II
Judi O'Keefe
"Delicious bars, great for summer."
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Ingredients
1 h 10 m servings 293Original recipe yields 16 servings (16 squares)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (180 degrees C).
- 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.
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Reviews
Read all reviews 4353 Ratings
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Most helpful positive review
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 o...
Most helpful critical review
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 w...
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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 o...
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 e...
1/25/2011
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 th...
1/29/2009
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 o...
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.
4/3/2007
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...
4/14/2007
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!
9/1/2009
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...
8/28/2007
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...