Today I’m sharing a family favorite! I’ve been making these easy raspberry squares for years, I mean years! Originally my Aunt Andrea made them for a family party and they have been a party staple in my family ever since. I have several family favorites that at this point I cook on autopilot, this is one of them.
I’ve decided to share these recipes here on the blog for a few reasons, first they are our tried and true favorites so I of course want to share their goodness with my readers. They are also the recipes that my Mom and sisters call me about – A lot (I am the family keeper of recipes!) So now I can just share the blog link instead of taking a snapshot of the handwritten recipe. Perfect!
My favorite thing about this recipe is just how non-fussy it is! These squares go together fast, bake fast and are made with just a few ingredients that you may already have on hand. In fact I stock these ingredients for when I need to throw together a quick dessert. This week I did a little home cooking for the kids to pick up and each got a plate of these easy raspberry squares!
These yummy little squares often replace a birthday cake for my son Kory. He is not a cake kind of guy so these are always his request. The raspberry jelly makes them both sweet and a bit tart which makes them simply wonderful for a breakfast or brunch and absolutely delicious with a morning cup of coffee. Trust me!
Variations and Special Considerations:
- Jelly – I typically use Smucker’s Red Raspberry Preserves. You can use any brand or make your own. Smucker’s also makes a seedless raspberry preserves if you prefer seedless.
- Butter – I have attempted to make these with butter instead of vegetable shortening…without much success. It tends to burn quickly leaving the bar dry. For this reason I stick with shortening.
- Parchment Paper – For easier release from the pan you may use parchment paper. I recently purchased these non stick ceramic coated cookie sheets which made for an easy release and quick clean up.
- Cutting the Bars – Let these cool completely before cutting. When hot they are gooey and sticky and you won’t get good clean edges.
- Pan Size – You may make in a larger cookie sheet. The squares will be thinner and you may need to reduce the baking time.
Easy Raspberry Squares
- 3 cups flour
- 1 tsp. baking powder
- 1 cup sugar
- 1 cup vegetable shortening
- 2 eggs (beaten)
- 2 tsp. vanilla
- 18 oz red raspberry preserve/jelly
- Preheat oven to 350 degrees F. In a small bowl whisk the eggs.
- In a large mixing bowl, whisk flour, sugar and baking powder.
- Then add the shortening, eggs and vanilla. Using an electric mixer, mix until combined.
- Press 3/4 of the dough into an ungreased 10 x 15 cookie sheet. (save 1/4 for topping)
- Spread Jelly into an even layer over the dough, coming within 1/4" of all edges. this leaves a delicious crust.
- Crumble the remaining dough over the jelly.
- Bake in preheated oven until golden brown. Approximately 25 minutes.
- Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.
I hope you give these easy raspberry squares a try. They would be the perfect dessert to have with my Pan Seared Salmon with Lemon Dill and Capers. Don’t forget to save a few for your morning coffee!
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