Perfect for Summer Raspberry SquaresKelsey Banfield
Mmm, raspberry season. Is there anything better? I am not sure. I know I, for one, can’t wait for fresh raspberries to hit the markets. There are all kinds of things I love to make with raspberries and these squares are at the top of my list. I always make a few batches of raspberry preserves and use a bit for these bars. Of course, any store-bought jam would work just as well. Chewy, sweet with just the right of bite, they are the ideal summer treat. I’ve made these before with blueberry jam and it works well, too!
Summer Raspberry Squares
adapted from Magnolia Bakery
2 cups (4 sticks) unsalted butter, melted
4 cups all-purpose flour
1 1/4 cups raspberry preserves
4 1/2 cups all-purpose flour
3 cups unpacked light brown sugar
2 cups (4 sticks) unsalted butter, softened, cut into small pieces
1. Preheat the oven to 350ºF.
2. To make the crust: In a large bowl, combine the butter with the flour until a dough forms. Spread crust into an ungreased 12 x 18 jelly roll pan and pat it down evenly with your fingertips. Bake the crust for 15 minutes, or until it is lightly golden. Remove the bars from the oven and cool them for about 40 minutes.
3. While the crust is cooling, prepare the topping: Mix the flour and the brown sugar. Use your fingers to cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the crust, leaving a 1/4-inch edge all around. Sprinkle the crumbs generously over the preserves. Bake the crumbs for an additional 15-18 minutes until golden brown. Allow to cool to room temperature, or overnight. Cut and serve.
Healthy and sweet? Try these Deceptively Delicious Nutritious Treats for Kids!