Making these tasty squares is entertaining and simple. Kids will love mixing the ingredients with their hands!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups quick cooking oats
- 1 cup white sugar
- 1 cup butter, softened
- 1 teaspoon almond extract
- 1 cup raspberry jelly
- ⅔ cup sliced almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 8×8 inch baking dish with foil, and lightly grease the foil.
- Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
- Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
- Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 147 mg |
| Sugars | 45 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe! The raspberry / almond flavor combination was lovely. I didn’t try to press out the top crust over the jam, just sprinkled it over the top. I used a homemade raspberry jam – probably about 2/3 cup which seemed perfect to me, a full cup might be a little wet, depending on the consistency! I would cut the sugar back a little next time too. I love how flexible this recipe is! You can pretty much use any jam flavor for the middle. Delicious!
Delicious and really easy to make! Because of the title I had my 10 year old make it with my supervision. It was fun for him to get his hands in to make it, and he was so proud of the results. I did it without the foil and we were able to cut it from the pan just fine.
I made this with peach jam and it was great. Next time I would cut back on the sugar some- they were a little sweet for my taste.
they were really gritty in texture, way too sweet, and the almonds didn’t stick. it was crumbly upon the bite as well (falling apart). won’t make this again. needs more of a doughy dough.
I used vanilla extract instead of almond, since I find almond extract can often times be overpowering. Added a dash of lemon juice to the softened butter before mixing into dry ingredients, and used a cherry-blueberry spread. Yum.
These are good, and adding chocolate/rasberry swirled baking chips on top made them delicious! My only note is that I think 1 cup of rasberry jam is way too much. When trying to press the top layer over the jam, it was oozing all over the place (and I did it Very carefully!) so I ended up scooping off about 1/3 cup of jam, and it was still very difficult to get the top layer even. My junior chef loved helping me make these and I”m sure I’ll be making them again! Oh and if you’re wondering, I used regular oats instead of quick and they worked fine. They baked for about 10 mins longer but not sure if that was the oats change or a recipe error.
It is important to leave approximately a half of an inch border around the jam layer. Also, it is important to place the jam in a small bowl and stir it (to loosen it) prior to adding it on top of the flour/crumb mixture. Otherwise, the jam does not spread as smoothly.