Raspberry Squares

Recipe by momaphet
READY IN: 1hr 5mins


  • 1 14
    cups oats
  • 13
    cup sugar
  • 12
    teaspoon almond extract
  • 13
    cup light brown sugar, packed
  • 14
    teaspoon baking soda
  • 14
    teaspoon salt
  • 12
    cup toasted almond, finely chopped (pecans or walnuts are good too)
  • 12
    tablespoons butter, cut into 12 pieces and softened but still cool
  • 1
    cup raspberry preserves (or what ever flavor strikes your fancy, SEE NOTE)


  • Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
  • In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
  • Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
  • Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
  • Cool on wire rack then remove from pan using foil handles, cut into squares.
  • NOTE:
  • After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.