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THIS elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner’s sugar.
Nutritional Facts 1 serving equals 368 calories, 19 g fat (11 g saturated fat), 30 mg cholesterol, 148 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chocolate Raspberry Squares in Reminisce February/March 2008, p49
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Reviewed on Dec. 08, 2012 by SteveDenver
When I was a kid, my aunt made raspberry bars and blind baked the bottom crust for 15 minutes. I tried it with this recipe, let the pan and crust cool before spreading the raspberry preserves, and then proceeded as directed. AWESOME! I also substituted slivered almonds for the walnuts in the topping, because it is what I had on hand. This recipe is very versatile. I will try it with apricot preserves next!
Reviewed on Nov. 07, 2011 by dlbguss
These are addicting. These will be added to my baking list for all events.
Reviewed on Mar. 03, 2011 by Welshies Girl
Really lovely receipe! I subsituted the walnuts for Hazelnuts, and it worked just as well!Top Tip though: Jam/Chocolate filling will stay really runny for a long time after taking out of oven - once cooled a bit, put in fridge for an hour, then take out and cut! Also, line your tin with baking parchment that is long enough to be able to 'lift' the bake out once its cooled a bit!It won't last long in our house!
Really lovely receipe! I subsituted the walnuts for Hazelnuts, and it worked just as well!
Top Tip though: Jam/Chocolate filling will stay really runny for a long time after taking out of oven - once cooled a bit, put in fridge for an hour, then take out and cut! Also, line your tin with baking parchment that is long enough to be able to 'lift' the bake out once its cooled a bit!
It won't last long in our house!
Reviewed on Dec. 28, 2010 by goodsal
These bars were a big hit! Made these bars for Christmas 2010 and my family loved them. They will be first on the list for all my holiday baking.
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