Chewy Red Raspberry Squares Recipe -
Chewy Red Raspberry Squares Recipe

Chewy Red Raspberry Squares

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"These cookie squares are perfect with coffee, as a snack, or tucked in a lunch box."

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Ingredients Edit and Save

Original recipe makes 16 squares Change Servings


  1. Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with cooking spray.
  2. In a medium mixing bowl, beat butter and brown sugar until smooth and fluffy. Beat in almond extract.
  3. Mix in flour, baking powder and oats until mixture is combined and crumbly. Reserve 1/4 cup of the mixture for topping; set aside. Pat remaining mixture into the bottom of prepared baking pan.
  4. Spoon preserves on top of oat layer, spreading as much as possible without disturbing the bottom layer. Sprinkle reserved topping on the top of preserve layer.
  5. Bake for 30 to 40 minutes or until lightly browned. Remove from oven and cool on a wire rack. When cooled, cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2010

I thought these bars were great, but my two sisters hated them. Not sure why, but I really, really, liked them, so I'm still giving them 5 stars :) They were super easy to make as well. I used quick oats, and they worked very well. The only change I made was to line my pan with Reynold's Release nonstick foil instead of greasing it...I could lift the finished bars out easily, which made cutting and removal much easier, and the bars looked much nicer. I also used the bottom of a measuring cup to press the oat mixture into the worked great and wasn't messy at all. Thanks for sharing the recipe...I'll be making these again!

Most Helpful Critical Review
Mar 18, 2010

These were not as good as I had hoped. Something, can't put my finger on what exactly, is missing from making these a knock-out. We added semi-sweet morsels to the oat mixture and the chocolate-raspberry connection was there... but it was really just OK.

Mar 15, 2010

Super easy bars!! I heated up the Raspberry Preserves in the microwave for about 45 seconds before spreading them on top of the bottom layer of oats to make it a little easier to spread and it worked like a charm!!!

Jan 27, 2009

Love how easy it was to whip up a dessert! These are really good. Subbed Red Plum Jam instead since out of raspberry preserves. A bit too sweet (not because of the jam)so next time I will cut back on the sugar a bit by maybe a tablespoon or so. Will make again! Mine are still too hot to eat but I keep picking at it anyway. So yummy! ***Update 3 days later: I just had to make some more! I love these. I subtracted 1 tablespoon of brown sugar and it was perfect for me. ***Update 4 days later: Used vanilla extract instead of almond. Love it this way the best!

Jan 16, 2009

I made this exactly as written, except I didn't measure the jam, I just spooned it over the mixture until it covered most of it. Maybe it was because of that, but I found these a tad on the sweet side. I think when I make these again I'll use less sugar. Other than that, these were great.

Jan 26, 2009

these were very tasty! I wanted to try something a little different and this was perfect. I followed the directions to a "T" and they were perfect. I let mine cook for only 30 minutes and that was plenty enough-will definitely use again. thanks!!!

Jan 20, 2009

These are awesome! Don't know if I like these or Delicious Raspberry Oatmeal Cookie Bars better. These have the almond flavoring a 1/2 cup more sugar. I think I remember the others being more crumbly but these ones held together beautifully.

Feb 17, 2010

I didn't try these I baked them and sent them to my nephew for his birthday and I got a call that he loved them. I did us fresh strawberry jam vereses the raspberry because that is what I had on hand. I will make again


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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