Raspberry Squares II Recipe - Allrecipes.com
Raspberry Squares II Recipe

Raspberry Squares II

Recipe by  

"Delicious bars, great for summer."

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Ingredients Edit and Save

Original recipe makes 16 squares Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Let butter soften, then mix all ingredients together except raspberry jam.
  3. Reserve 1 1/2 cups of mixture.
  4. Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
  5. Sprinkle reserved mixture of top.
  6. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2007

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.

Most Helpful Critical Review
Dec 12, 2007

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.


48 Ratings

Jul 31, 2006

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!!

Jan 27, 2011

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!

Feb 02, 2009

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!

Oct 28, 2006

Great tasting! As the other reviewer mentioned, I used more jam and reserved less mix for the top. I substituted oats for the walnuts and cut back a bit on the flour.

Apr 03, 2007

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.

Apr 14, 2007

Very, very good. I used raspberry filling made with frozen raspberries, sugar and cornstarch boiled until goopy (that's the technical cooking term), and the flavor was awesome!


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  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 87 mg
  • 3%

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

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