Raspberry Squares

Raspberry Squares Recipe

Be sure to use a high-quality raspberry jam for the best flavor! And as always, be sure to read your recipe thoroughly to make sure to avoid any mistakes and ensure your have all the necessary ingredients.

• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 3/4 cup old-fashioned or quick cooking oats (not instant)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup raspberry jam

1. Position one of your oven racks in the middle and preheat the oven to 400F degrees. Grease an 8-inch square baking pan with shortening or non-stick cooking spray. Alternatively, for easy removal and cleanup, line your pan with foil and grease the foil.
2. In a large bowl combine the butter and sugar with an electric mixer on low speed or with a wooden spoon.
3. Stir in the flour, oats, baking soda, and salt, until the mixture becomes crumbly.
4. Press half the mixture into the prepared pan.
5. Spread with jam to within 1/4 inch of the pan's edges.
6. Crumble the remaining oat mixture evenly over the jam and pat it down gently.
7. Bake for 25 to 30 minutes or until lightly browned.
8. Remove from the oven and cool completely.
9. Cut into desired size squares or bars.

This recipe makes one 8-inch square pan of Raspberry Squares

Raspberry Bars with Cake Mix Recipe

The bittersweet dark chocolate glaze goes perfectly with the chocolatey brownie sweetness.

Cookie Tip: Did you know that you can buy seedless raspberry preserves? No more seeds getting stuck in your teeth!

• 1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup raspberry preserves
• 1 ounce unsweetened baking chocolate
• 1 tablespoon butter

1. Position one of your oven racks in the middle and preheat the oven to 350F degrees.
2. Prepare and bake brownie mix as directed on package for fudge-like brownies in a 13x9-inch baking pan.
3. Let cool completely after baking.
4. In a small bowl beat cream cheese, powdered sugar and preserves with an electric mixer on medium speed until smooth.
5. Spread over brownies.
6. Refrigerate for 15 minutes.
7. Microwave chocolate and butter in a samll microwavable bowl on Medium (50%) for about 1 minutes or until mixture can be stirred smooth.
8. Drizzle over brownies.
9. Refrigerate about 1 hour or until chocolate is firm.
10. Cut into desired size squares or bars.
11. Store covered in refrigerator.

This recipe makes one 13x9-inch pan of Raspberry Bars with Cake Mix

Royal Raspberry Bars

• 1 1/4 cups rolled oats
• 1 1/4 cups all-purpose flour
• 3/4 cup sweetened flaked dried coconut
• 1/4 cup plus 2/3 cup sugar
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 3/4 cup raspberry jam
• 3 large egg whites
• 1/4 teaspoon cream of tartar

1. Position one of your oven racks in the middle and preheat the oven to 325F degrees.
2. In a bowl, mix oats, flour, coconut, 1/4 cup sugar and salt.
3. Add melted butter and stir until well blended.
4. Press the dough evenly into a 13x9-inch baking pan.
5. Bake for 15 to 18 minutes or until edges begin to brown.
6. Let cool 5 minutes, then spread jam evenly over warm crust.
7. In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until thick and foamy.
8. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks.
9. With a spatula, spread meringue evenly over jam.
10. Bake until meringue is lightly browned, about 20 minutes.
11. Let cool 5 minutes, then cut bars into desired size and shape.
12. Let bars cool completely in pan on wire rack.

This recipe makes one 13x9-inch pan of Royal Raspberry Bars