Raspberry Squares Ii Recipes

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EASIEST EVER RASPBERRY JAM BARS



Easiest Ever Raspberry Jam Bars image

My Raspberry Jam Bars are ridiculously easy to make, and faster than most recipes because it uses melted butter rather than creaming it or rubbing it into the flour. These bars have an oatmeal biscuit base and crumbly oatmeal topping with raspberry jam sandwiched in the middle. Use whatever jam you want!

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 45m

Number Of Ingredients 8

125 g / 1 stick unsalted butter (, melted)
1 1/2 cups / 225g plain flour ((all purpose flour))
1 1/2 cups / 135g rolled oats ((traditional oats, not quick, instant or steel cut))
1/2 cup / 110g brown sugar
1/2 tsp baking powder
Pinch of salt
1 egg
1 cup raspberry jam ((or other flavour of choice))

Steps:

  • Preheat oven to 180C/350 (fan forced). (Note 1)
  • Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
  • Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
  • Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
  • Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
  • Cut into squares. Serve at room temperature. Store in airtight container.

Nutrition Facts : ServingSize 54 g, Calories 216 kcal, Carbohydrate 35.8 g, Protein 3 g, Fat 7.2 g, SaturatedFat 4.2 g, Cholesterol 27 mg, Sodium 52 mg, Fiber 1.1 g, Sugar 15.8 g

GRANDMA'S RASPBERRY BARS



Grandma's Raspberry Bars image

Wonderful chewy Christmas cookie bars.

Provided by STACEY BILLER

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 9

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raspberry jam
1 ½ cups rolled oats
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
  • Spread jam over mixture.
  • Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

These dessert squares with raspberries and oat crumble are sweet, tangy and totally delicious. Raspberries, oats, brown sugar, butter, flour and more

Provided by Steve Cylka

Categories     Dessert

Time 45m

Number Of Ingredients 9

2 cups flour
2 cups oats
1½ cups brown sugar
1 tsp baking powder
1 cup melted butter
2 pints (4 cups) fresh raspberries
1/2 cup white sugar
2 tbsp flour
2 tbsp lemon juice

Steps:

  • Preheat oven to 350F.
  • Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
  • Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
  • Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
  • Spread the raspberry mixture evenly across the crumble base.
  • Sprinkle the remaining crumble mixture evenly on top.
  • Place in the oven and bake for 30-40 minutes.
  • Cool on a wire rack and then cut into squares.

OLD-WORLD RASPBERRY BARS



Old-World Raspberry Bars image

Raspberry bars combine tart flavors with a buttery base. It takes very little time and only a few ingredients to make these rich buttery raspberry-filled bars.

Provided by Land O'Lakes

Categories     Bar     Raspberry     Sweet     Baking     Fruit     Dessert

Yield 25 bars

Number Of Ingredients 8

Crumb Mixture
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
Filling
3/4 cup raspberry preserves *

Steps:

  • Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
  • Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
  • Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
  • Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.

Nutrition Facts : Calories 200 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber

RASPBERRY SQUARES



Raspberry Squares image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 16 servings

Number Of Ingredients 6

1 cup butter, softened
1 cup sugar
1 egg yolk
3 cups all-purpose flour
1 cup almonds, chopped
1 1/4 cups good-quality raspberry jam

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
  • Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.

RASPBERRY PIE SQUARES



Raspberry Pie Squares image

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 24 servings.

Number Of Ingredients 13

3-3/4 cups all-purpose flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 cups cold butter
1/2 to 1 cup cold water
FILLING:
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 254mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.

RASPBERRY SQUARES



Raspberry Squares image

I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.

Provided by momaphet

Categories     Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
1 1/4 cups oats
1/3 cup sugar
1/2 teaspoon almond extract
1/3 cup light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toasted almond, finely chopped (pecans or walnuts are good too)
12 tablespoons butter, cut into 12 pieces and softened but still cool
1 cup raspberry preserves (or what ever flavor strikes your fancy, SEE NOTE)

Steps:

  • Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
  • In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
  • Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
  • Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
  • Cool on wire rack then remove from pan using foil handles, cut into squares.
  • NOTE:.
  • After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.

RASPBERRY SQUARES



Raspberry Squares image

I found this recipe in the Company's Coming cookbooks series and I have made it many times. If you like raspberry jam, you will love these.

Provided by bert2421

Categories     Dessert

Time 45m

Yield 36 serving(s)

Number Of Ingredients 9

1 1/4 cups flour
1/2 cup butter or 1/2 cup margarine
1/4 cup sugar
1 cup raspberry jam
2 eggs
1 cup sugar
2 cups shredded coconut
1 teaspoon vanilla
1/2 teaspoon baking powder

Steps:

  • Bottom Layer: Combine first 3 ingredients in bowl.
  • Mix together well until crumbly.
  • Press in a greased 9x9 inch pan.
  • Filling: Spread jam over bottom layer.
  • Top Layer: Beat eggs until frothy.
  • Add sugar, coconut, vanilla and baking powder.
  • Stir to combine well.
  • Spread over jam layer.
  • Bake in 350 oven for 30 minutes or until set and lightly browned.
  • Cool and cut into 36 squares.

RASPBERRY SQUARES FOR JUNIOR CHEFS



Raspberry Squares for Junior Chefs image

These yummy squares are fun and easy to make. Kids will enjoy using their hands to mix the ingredients!

Provided by Liana

Categories     Raspberry Cookies

Time 1h

Yield 9

Number Of Ingredients 7

2 cups all-purpose flour
1 ½ cups quick cooking oats
1 cup white sugar
1 cup butter, softened
1 teaspoon almond extract
1 cup raspberry jelly
⅔ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
  • Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
  • Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
  • Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 78.4 g, Cholesterol 54.2 mg, Fat 25.2 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 13.4 g, Sodium 146.7 mg, Sugar 45.2 g

RASPBERRY PIE CRUNCH BARS



Raspberry Pie Crunch Bars image

These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 2h

Yield 24 squares

Number Of Ingredients 19

Unsalted butter, at room temperature, for greasing the pan
2 cups/250 grams all-purpose flour
¾ cup/150 grams granulated sugar
¾ teaspoon fine sea salt
1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
1 ⅓ cups/167 grams all-purpose flour
⅔ cup/60 grams rolled oats
½ cup/107 grams dark brown sugar
½ cup/58 grams coarsely chopped pecans, walnuts or almonds
½ teaspoon ground nutmeg
¼ teaspoon fine sea salt
½ cup/113 grams unsalted butter, melted
5 cups/about 710 grams raspberries, fresh or frozen (no need to thaw them)
¼ cup/50 grams granulated sugar
2 tablespoons cornstarch
1 ½ teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
Pinch of kosher salt
1/3 cup/110 grams raspberry jam

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
  • Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
  • While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
  • Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
  • Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
  • To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

OLD-WORLD RASPBERRY-CHEESE SQUARES



Old-World Raspberry-Cheese Squares image

Provided by Marialisa Calta

Time 45m

Yield 32 cookies

Number Of Ingredients 8

1 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
3 tablespoons packed brown sugar
1/2 cup butter or margarine
1 cup shredded Cheddar cheese
1 cup raspberry jam
1/2 cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees.
  • In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
  • Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs. Stir in the cheese. Remove 3/4 cup of the mixture and set aside.
  • Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan. Spread the jam evenly over the crust. Sprinkle with the nuts and then the reserved crumb mixture. Press gently.
  • Bake 25 to 30 minutes or until golden.
  • Cool completely in the pan. Cut the cooled pastry into 2-by-1-inch bars. Store, well-wrapped, in the refrigerator.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 47 milligrams, Sugar 6 grams, TransFat 0 grams

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