Reviewed: Sep. 10, 2009

I thought these were great and my 13 yr. old foodie daughter loves them. She was disappointed that we were making them for a family gathering so she couldn't have more for at home. We doubled the recipe, used the oats rather than the walnuts and made half apricot and half raspberry. Delicious! Making more this week to keep at home.

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ThistleGal

Cooking Level: Expert

Home Town: Newville, Pennsylvania, USA

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Reviewed: Sep. 3, 2009

This recipe is delicious as is, however, I was torn between apricot and raspberry so I made mine half and half. Personally, I thought the apricot was a much better choice. I followed this recipe exactly as instructed besides adding just a little dash of cinnamon to the crumbley top before baking. Mmmm! This is a keeper! Oh and for those of you who just can't wait to try it right out of the oven...its great warm too!

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kas743

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Reviewed: Sep. 1, 2009

I followed the recipe as is but for the final 1+cup of topping I added a small handful of soft brown sugar, a small handful of oats and I replaced the walnuts with flaked almonds - superb recipe, top marks and one I will most definitely make again - Thank you

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DaVincis_Diva

Cooking Level: Intermediate

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Reviewed: Jan. 29, 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!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 29, 2008

I really like this recipe. I just used more home made jam and it was super yummy!!

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Lady Christina

Cooking Level: Expert

Home Town: Okotoks, Alberta, Canada

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Reviewed: May 26, 2008

Consider making three layers of crust interlaced with two layers of jam.

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MANDICUS

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Reviewed: Mar. 23, 2008

This was great and very easy. I had been looking for a raspberry bar recipe like the ones you get in the bakery. Although this was not the same it was very good. As soon as I use the rest of this jar of raspberry jam I'm going to try apricot.

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Pat S.

Cooking Level: Expert

Home Town: Waterville, Ohio, USA

Living In: North Little Rock, Arkansas, USA

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Reviewed: Mar. 6, 2008

I'm a horrible baker but these actually made me look like I knew what I was doing! I modified a few things as suggested , turned out great!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 27, 2008

A little too nutty for my liking. But I guess this would make it more nutritious.

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lifesfullness

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 21, 2008

I can't give this recipe 5 stars because it didn't knock my socks off. However, my husband thought they were delicious. It's a very simple recipe with few ingredients, so for that, it's definitely worth 4 stars.

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QUEENLUCY

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Olympia, Washington, USA

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Reviewed: 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.

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Kristin

Living In: Tampa, Florida, USA

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Reviewed: Sep. 23, 2007

Found that the time to bake was a little too long for my oven, but I also had decreased the serving size, so that may have had something to do with it. I just kept my eye on the squares though and it turned out delicious.

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Alinkochan

Cooking Level: Expert

Home Town: Kobe, Hyogo, Japan

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Reviewed: Aug. 28, 2007

Delicious! These turned out great and were really easy. I used an 8oz jar of preserves and it was just the right amount. I will make two other changes next time: use a 9-inch pan and add 1/2 tsp salt to the dough.

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LaurieJ

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Reviewed: Aug. 16, 2007

So tasty and summery. I made them with blackberry jam -- an 8oz jar -- and used almonds and the zest of a lemon in the crust. Such a perfect picnic dessert. For me, though, it was too sweet.. but that would be solved by using fresh, sugared fruit, rather than jam.

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Kathryn

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Aug. 13, 2007

Excellent and very easy---take it from someone that can't bake. Followed the recipe as is and it was wonderful--fyi--don't flatten the mixture before putting it in the baking dish because then it becomes really difficult to spread, leave it grainy and THEN flatten.

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LITASITA

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Reviewed: Jul. 15, 2007

Very good. I doubled the recipe and put in a 9x13 pan which yeilded a thick base (about 1") and plenty for topping. I also cooked these on my grill (pan is pyrex) at about 400 for 30 min and they did just fine. It was over 90 outside so I didn't want to heat up my kitchen. Overall these are great, and actually stay together (some bars seem to crumble, these do just fine). Next time I make them I am going to experiment with using less butter & wheat flour, simply to "healthy" them up a bit.

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shan~

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2007

My family loved these, we made them dairy free by using Nucoa and used apricot jam which I liked way better than the raspberry. I also thought they needed a little bit more jam and would only save about 1 cup for the top, but w'll make these again.

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Heidi

Cooking Level: Intermediate

Home Town: Pleasant View, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Jun. 15, 2007

The best!!! my mother couldn't stop eating this scrumptious squares. Substituted chopped almonds for walnuts. Ooooohhhhh...... I forgot about my balanced diet for a couple of days, lol. Hmmmmmm, next time i'm going to try different kinds of fruit jam...

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Jun. 1, 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.

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