Reviewed: Dec. 16, 2011

These were just what I was looking for and they turned out great I went easy on the raspberry jam, thinking it might be too rich and sweet. That was not the case and I would use the full amount next time. Made for my daughter's teachers Christmas Luncheon.

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Reviewer:

CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Jul. 6, 2011

Had to find a use for some jam I made that was too thick. Didn't use the walnuts, added 1/4 c oats instead. Added 1/4 c chopped almonds to the reserved mixture for the top. They came out delicious, everyone loved them.

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Reviewer:

rebeclyna

Reviewed: Jul. 5, 2011

These are incredible. I'm almost sorry to say that I ate 3/4 of the batch. This is a keeper.

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Reviewer:

Deb D

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Boothwyn, Pennsylvania, USA

Reviewed: Apr. 3, 2011

I served these at a summer get-together. They were yummy!

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Reviewer:

jmpn

Reviewed: Jan. 25, 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!

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Reviewer:

Emily M.

Cooking Level: Intermediate

Living In: Upland, California, USA

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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Reviewer:

ThistleGal

Cooking Level: Expert

Home Town: Newville, Pennsylvania, USA

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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Reviewer:

kas743

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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Reviewer:

DaVincis_Diva

Cooking Level: Intermediate

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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16 users found this review helpful