Raspberry Squares
a quick come together not to sweet treat!
Ingredients
- 1½ cups all-purpose flour
- 1¼ cups quick-cooking oats
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup pecans or almonds finely chopped
- 12 tablespoons unsalted butter room temperature, cut into pieces
- 1 10 ounce Jar raspberry preserve
Instructions
- Preheat oven to 350’
- Spray 9x9 pan fold two 16-inch pieces of parchment or aluminum foil. Fold and press the first sheet into the pan pressing the corners, with the second sheet crisscross over the other. You will want to make sure the end over hang; this is to take the bars out of the pan a lot easier. Spray the sheets with cooking spray.
- Mix the flour, oats, sugars, baking soda, salt, and nuts in a bowl of an electric mixer on low speed until combined, about 30 seconds. With the mixer on low, add the butter pieces; continue until the mixer is well blended and resembles wet sand; about 2 minutes.
- Transfer two thirds of the oat mixer to the prepared pan; use your hands to press the crumbs evenly into the bottom of the pan. Bake until the crust starts to brown, about 20 minutes. Using a rubber spatula spread the preserves evenly over the baked oats; sprinkle the remaining oat mixture evenly over the preserves. Bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes. Cool on a wire rack to room temperature, about 1 ½ hours. Remove the squares using the foil or parchment paper handles. Transfer to a cutting board. Cut into 1 ½ inch squares.