Raspberry Squares



  • Oatmeal Base:
  • 1/2 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups old fashioned rolled oats, divided
  • Filling:
  • 1 cup raspberry jam or preserves (homemade or store bought)
  • Directions

    Preheat oven to 350° and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 x 9 inch pan. Set aside. In bowl of electric mixer (or with hand mixer), cream butter and sugar until light and fluffy (about 2 – 3 minutes). Add egg and vanilla extract and beat until incorporated. In separate bowl, whisk together flour, baking soda, and salt. Add to butter mixture and mix until well combined. Stir in 1 3/4 cups of rolled oats. Press 2/3 of dough into bottom of prepared pan. Spread raspberry jam (preserves) over oatmeal base. To remaining dough add remaining 1/4 cup of rolled oats. Crumble this mixture evenly over top of jam. Bake for about 25 – 30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares. These are best if made the day before serving. Store leftovers in the refrigerator. Makes about 16 – 2 inch squares.
    Homemade raspberry jam made from frozen, unsweetened raspberries is recommended for these bars. It is better than store bought and less expensive. Make the jam at least the day before you plan to make these squares. To make raspberry jam: Place 2 cups (8 ounces) frozen unsweetened raspberries and 1/4 cup granulated white sugar in small saucepan and bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, for about 20 – 25 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have about 1 cup of preserves. Stir in a drop or two of lemon juice. Cover and place in the refrigerator overnight.

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