Reviewed: Sep. 17, 2012

Prepared as written, no need to change anything!

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Reviewer:

BBMinx

Cooking Level: Expert

Living In: Bowmanville, Ontario, Canada

Reviewed: Sep. 9, 2012

Love this recipe- can make with any fruit. Have made it with splenda and no sugar fruit, and its great!!!!

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Reviewer:

dmac

Reviewed: Sep. 5, 2012

Fabulous! I used mashed real raspberries, fantastic!

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Reviewer:

Mel

Reviewed: Aug. 24, 2012

I didn't have enough brown sugar, accidentally melted the butter because I wasn't paying attention. Couldn't make the 2 C of the mix cover the bottom of the pan so I put the whole bowl in there and used a potato masher to pack it down. Slapped the jelly on top, baked it, went for a walk, came back and devoured a piece. These are REALLY good! Even with my screw ups :)

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Reviewer:

Jacque_O

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Aug. 23, 2012

Our favorite Raspberry Bar recipe! So easy!

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Reviewer:

punkysmom

Reviewed: Aug. 19, 2012

I made these for my husband and they are now his favorite dessert. I followed others and used less butter and applesauce. I also used sugar free apricot preserves - so yummmmmm!

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Reviewer:

So Cal Girl

Reviewed: Aug. 13, 2012

Doubled the recipe and made in 9x13 pan. Everyone really liked them. Tasted better after sitting for a day.

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Reviewer:

obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Aug. 13, 2012

These were a huge hit! I doubled the recipe to make in a large pan. Instead of jam, I used two jars of Smuckers triple berry topping. These were DELICOUS and have been requested to stay on the menu!

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Reviewer:

Brenda

Cooking Level: Expert

Reviewed: Aug. 8, 2012

This is so good and very easy to make. The first time I made this, I used strawberry jam. I used raspberry jam for the second time. We like the one with raspberry jam better. Mine was brown in 30 minutes. Make sure you spread the jam to within 1/4 inch of the edge to prevent it from sticking to the side of the pan. Warm up the jam so it is easier to spread them.

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Reviewer:

Doubletigers

Cooking Level: Intermediate

Living In: South San Francisco, California, USA

Reviewed: Aug. 1, 2012

These are excellent!! And so easy to make. If you're looking for something that tastes great and doesn't take up a lot of time, this is definitely worth a try!!

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