Prep 5 mins
Cook 30 mins
I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor.
- 473.18 ml flour
- 118.29 ml powdered sugar
- 236.59 ml margarine
- 236.59 ml seedless raspberry jam
- 29.58 ml lemon juice
- 177.44 ml flour
- 236.59 ml chopped walnuts
- 118.29 ml light brown sugar
- 118.29 ml margarine
- Preheat oven to 350 degrees.
- For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
- For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
- For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
This is a very good not too sweet bar cookie. I had trouble with the Crumble Topping. Mine was very sticky. Maybe I added too much margarine. I could not sprinkle it; I spooned it on and pressed each spoonful gently to spread it out. It baked okay with a little of the raspberry jam peeking through. I will definitely make this again. Thanks.
What I really liked about this recipe is that they weren't overly sweet. I enjoyed the raspberry & lemon combination as well. I used pecans instead of walnuts (due to an allergy) & then divided the topping in half. I sprinkled one half over half the pan of crust & filling & into the other half I mixed a 1/2 cup of sweetened shredded coconut. We liked both versions but have to say the sweetened coconut added a little extra moisture to the topping without getting too sweet. The recipe is so easy to make. Especially not having to cool the crust before layering. ;) Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.