Chewy Red Raspberry Squares Recipes

CHEWY CHERRY BARS

Steps:

• HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

CHEWY RASPBERRY ALMOND BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
• In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
• Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
• Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

CHEWY RED RASPBERRY BARS

Steps:

• HEAT oven to 350°F Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

CHEWY RED RASPBERRY BARS

Steps:

• HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

CHEWY RASPBERRY STREUSEL BARS

Steps:

• 1. In large mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, flour, sugar, margarine and corn syrup. Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.2. Bake at 350°F about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture. Return to oven and bake 20 minutes longer. Cool completely in pan on wire rack before cutting into 3 x 1 1/2-inch bars. FOOD PROCESSOR METHOD: Place all ingredients except raspberry filling in food processor bowl. Using metal blade, process about 30 seconds or until mixture is crumbly and cereal is crushed into crumbs. Remove 1 cup of mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Continue according to step 2 above.

CHEWY RED RASPBERRY SQUARES

Steps:

• Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with cooking spray.
• In a medium mixing bowl, beat butter and brown sugar until smooth and fluffy. Beat in almond extract.
• Mix in flour, baking powder and oats until mixture is combined and crumbly. Reserve 1/4 cup of the mixture for topping; set aside. Pat remaining mixture into the bottom of prepared baking pan.
• Spoon preserves on top of oat layer, spreading as much as possible without disturbing the bottom layer. Sprinkle reserved topping on the top of preserve layer.
• Bake for 30 to 40 minutes or until lightly browned. Remove from oven and cool on a wire rack. When cooled, cut into squares.

CHEWY RED RASPBERRY SQUARES

Steps:

• Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with cooking spray.
• In a medium mixing bowl, beat butter and brown sugar until smooth and fluffy. Beat in almond extract.
• Mix in flour, baking powder and oats until mixture is combined and crumbly. Reserve 1/4 cup of the mixture for topping; set aside. Pat remaining mixture into the bottom of prepared baking pan.
• Spoon preserves on top of oat layer, spreading as much as possible without disturbing the bottom layer. Sprinkle reserved topping on the top of preserve layer.
• Bake for 30 to 40 minutes or until lightly browned. Remove from oven and cool on a wire rack. When cooled, cut into squares.

CHEWY RED RASPBERRY SQUARES

Steps:

• Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with cooking spray.
• In a medium mixing bowl, beat butter and brown sugar until smooth and fluffy. Beat in almond extract.
• Mix in flour, baking powder and oats until mixture is combined and crumbly. Reserve 1/4 cup of the mixture for topping; set aside. Pat remaining mixture into the bottom of prepared baking pan.
• Spoon preserves on top of oat layer, spreading as much as possible without disturbing the bottom layer. Sprinkle reserved topping on the top of preserve layer.
• Bake for 30 to 40 minutes or until lightly browned. Remove from oven and cool on a wire rack. When cooled, cut into squares.

CHEWY RASPBERRY STREUSEL BARS

Steps:

• 1. In large mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, flour, sugar, margarine and corn syrup. Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.2. Bake at 350°F about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture. Return to oven and bake 20 minutes longer. Cool completely in pan on wire rack before cutting into 3 x 1 1/2-inch bars. FOOD PROCESSOR METHOD: Place all ingredients except raspberry filling in food processor bowl. Using metal blade, process about 30 seconds or until mixture is crumbly and cereal is crushed into crumbs. Remove 1 cup of mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Continue according to step 2 above.