Raspberry Walnut Squares

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    Raspberry Walnut Squares

    Raspberry Walnut Squares

    (52)
    1hour10min


    48 people made this

    I make these bars all summer long. They are very easy and look pretty dusted with icing sugar if you like.

    Ingredients
    Serves: 16 

    • 170g raspberry jam
    • 1 cup (115g) chopped walnuts
    • 2 1/4 cups (280g) plain flour
    • 1 cup (200g) white sugar
    • 1 egg
    • 250g butter

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Let butter soften, then mix all ingredients together except raspberry jam.
    3. Reserve 1 1/2 cups of mixture.
    4. Press pastry mixture into 20cm square pan then place raspberry jam over it making sure there is 1 cm border on all sides.
    5. Sprinkle reserved mixture of top.
    6. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.
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    Reviews and Ratings
    Global Ratings:
    (52)

    Reviews in English (50)

    by
    28

    They are wonderful. The only different thing I did was double the recipe as well as add a tsp. of salt. I find that salt really balances the flavor of all baked goods. Ok, so I did a couple of other things too. I added a little vanilla and only because I didn't have enough rasberry jam, I divided up the pan with rasberry, then apricot and finally a blueberry jam. The out come was 3 fantastic different cookies. Make sure to cut them small. They are incredibly rich.  -  01 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    21

    Five stars for taste and VERY easy to make! Used Splenda and it turned out wonderfully. I sprayed the dish with Pam first, but with all the butter, most likely it would have come out just as easily. Next time I'll use more jam and reserve only a cup of the mix for the topping. Thank you for this keeper!!  -  31 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    18

    Very easy and delicious recipe! The few things that I did differently were to use a combo of raspberry preserves and boysenberry preserves and I also only used 2 cups of flour. I had a lot of the pastry mixture left over so next time I'm going to make the bars in at least a 9x9 pan or larger. I think that I will also grind the nuts up to a finer consistency, too, so that the bars aren't as crunchy. Can't wait to make these again!  -  25 Jan 2011  (Review from Allrecipes USA and Canada)

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