Reviewed: May 3, 2007

We loved these at my house. They were better the 2nd day than the first, I think. I recommend that you make these ahead.

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jonkim92

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 23, 2007

This was delicious. I added more jam after reading the reviews, and it came out perfect.

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Samantha King

Cooking Level: Intermediate

Living In: Werribee, Victoria, Australia

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Reviewed: 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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THATSSWELL

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Reviewed: Apr. 3, 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.

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BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 28, 2007

These are wonderful! I added a tsp of almod extract to the batter for extra taste. These stayed fresh for almost a week. YUM.

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MELISSA49

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Reviewed: Dec. 26, 2006

Made these Christmas Eve. My girls absolutely loved them! I too used a little more jam and they were wonderfully scrumptous. I will be making these treats at Christmas time from now on.

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kerry

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Reviewed: Dec. 3, 2006

These raspberry squares were soooo delicious! the smell was simply enchanting too. You can also can it a raspberry tart if you put it in a pie pan and bake it. I would suggest putting a saving a bit less reserve mixture and put more raspberry jam though. I served it with ice cream and it was really good! Thank you so much. This recipe will definately be used in the future for me!

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reshetikhin

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Reviewed: 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.

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Emily

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Reviewed: 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!!

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