recipe reviews for:

Raspberry Jam Bars

“My Grandmother Addie made these bars for family picnics and enjoyed watching her grandchildren try to resist them. But all it took was just one bite...then one bar didn't seem to satisfy. They disappeared in a flash. --Mary Nickerson Ellington, Connecticut”

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Reviewed: Mar. 11, 2012

I found them a little too sweet because I used sweetened flaked coconut, but they baked up very well. I did not like the "cakiness" of the crust. I prefer these with a short crust, without any eggs. Next time I would definitely do a short crust, unsweetened coconut and add a little almond extract to the coconut topping.

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Reviewer:

SweetPlum

Reviewed: May 31, 2010

These are very good! I made them exactly as the recipe states and they were a big hit!

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5 users found this review helpful

Reviewer:

Tara

Reviewed: Dec. 7, 2008

I brought this recipe to a friends and everyone raved about how yummy it was! I used blackberry jam, on the bottom layer I added 1/4 tsp allspice and 1/2 tsp cinnamon. Once it comes out of the oven while cooling it I put a tea towel loosely over it so the coconut kept extra chewy.

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9 users found this review helpful

Reviewer:

Jenny

Cooking Level: Expert

Reviewed: Jun. 18, 2008

Well, we had varying ratings on this one in our house. My 5 year old absolutely loved them. He kept on asking for more. My 2 1/2 year old thought that they were too sweet...and I tend to agree with him. The coconut topping had a ton of sugar in it, and I think that if I make these again, I'll definitely cut back on the amount of sugar. I also increased the amount of raspberry jam because I barely had enough to spread on the dough (I added a few Tbsps extra). It was a nice flavor combination, and it was easy to make.

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7 users found this review helpful