Chocolate Raspberry Squares Recipe
Chocolate Raspberry Squares Recipe photo by Taste of Home

Chocolate Raspberry Squares Recipe

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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. —Marilyn Swisher, Berrien Ctr, Michigan
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking or old-fashioned oats
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 3/4 cup seedless raspberry jam
  • 1 package (11-1/2 ounces) semisweet chocolate chunks
  • 1/4 cup chopped walnuts

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.


  1. In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks.
  2. Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares. Yield: 16 servings.
Originally published as Chocolate Raspberry Squares in Reminisce February/March 2008, p49

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Reviewed Apr. 1, 2016

"Boy are these delicious. Even my father, who is definitely not a fan of desserts, raved about them. He asked what kind of fruit I put in them. He he."

Reviewed Jun. 20, 2015

"Absolutely amazing! I used homemade cran-raspberry jam and only used half of the amount of chocolate it wanted to keep the sugar content down, but it was still incredibly delicious."

Reviewed Sep. 6, 2014

"This recipe stars as a 5* recipe! I did adjust the recipe by using 1/2 butter and 1/2 margarine to conserve on my butter supply! I used 1/2 tsp. salt. I also greased and floured my 9" square baking pan and used about 1-3/4

cups semi-sweet chocolate chips and almost 3/4 cup seedless raspberry jam as I had JUST that amount! I did combine the crumbs, reserving 1 cup for the topping, along with the 1/4 cup of combined pecans/walnuts!
I also baked 30 minutes at 375o F. I ran a knife around the edges of the squares to loosen. I found that I didn't
need to chill the bars after all!
They cut well-they WERE warm, but HAD cooled down! I think because I'd had SLIGHTLY less jam, the bars held together! But then, if chilling them AFTER cooling DOES help to firm these bars, WelshieGirl DID have a really good idea! This recipe certainly is on my list for future bar cookies!
I actually saw this recipe in my newest TOH recipe book: Easy Weeknight Dinners! I printed the recipe after going on the TOH Website! delowenstein"

Reviewed Dec. 8, 2012

"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 Nov. 7, 2011

"These are addicting. These will be added to my baking list for all events."

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