The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 19, 2012
Really easy recipe with great results. I live overseas & could not get raspberry preserves. Even though I reduced the sugar to 3/4 cup, these squares were still VERY sweet with apricot jam. If you are not using a (very) tart jam, consider seriously reducing the sugar. I will use 1/2 cup next time. (Some added coconut with the topping is also a nice addition.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 11, 2012
Awesome recipe! Have made it with and without the almond flavoring and was great both ways!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 27, 2011
I, too, didn't measure the jam and covered the bottom (which I'm pretty sure ended up WAY more than 1/2 cup!). I also used raspberry extract instead of almond extract and these turned out super yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 12, 2011
So easy and delicious!! I used blueberry preserves and my entire family LOVED it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2011
these were very good but if you have parchment paper use it, it will definately help
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by mominml
Reviewed: Mar. 24, 2011
These are absolutely delicious! The only change I made was to add 1/4 cup chopped walnuts to the topping. I would save a little more of the crumb mixture for the top next time. The bottom was thick and the topping was almost gone after baking. But the flavor of the buttery crust and the tart jam was wonderful!
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Photo by mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Moses Lake, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 31, 2011
Very good, but very sweet. Next time I'll try making them with reduced-sugar preserves.
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Photo by Jim & Jamie Walton

Cooking Level: Beginning

Home Town: Littleton, Colorado, USA
Living In: Menlo Park, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 29, 2011
Very easy and good
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Photo by Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA
Living In: Nice, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by MARIAM
Reviewed: Dec. 26, 2010
Followed the recipe exactly, and was a bit worried about how thick the crust seemed to me compared to the pictures, but WOW does it come out perfect! It was not too thick after baking, very easy to cut ito tiny little squares without breaking. They were soooo delicious, and chewy, and whoever said they were not flavourful, must have done something wrong! I took them to our Sunday family dinner, and even though everyone has become sooo picky due to the amount of desserts they've tasted from me, they unanimously LOVED these!!! (which is rare!) My brothers could not stop eating them, they were sooo addictive! All I could hear during dessert time was "mmmmmmmm mmmmmmmmm mmmm..." Thank you so much for this sooo simple, amazingly delicious recipe! I truly believe that the most delicious foods are the simplest ones! :)
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Photo by MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by LatinaCook
Reviewed: Oct. 13, 2010
Made exactly as written, except I lined the pan with foil and then sprayed the foil. That way, it was easy to lift off the pan. I loved the flavor of the crust/topping and I know any flavor of preserves or jam would work great on them. I immediately imagined apricot! Yum!!
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Photo by LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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