*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!!
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!
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!
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.
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
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.
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.
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