Raspberry squares are an amazingly delicious cookie for so many reasons.The buttery crust doubles up as the crumble topping with a raspberry preserve sandwiched in the middle. The crust has oats and nuts,giving it a fantastic crunch. The white and dark sugar combine to lend a complex flavor. i often have to double the recipe as once served they go so fast.
Americas test kitchen
Makes 25 squares
Photograph by Rahul Mahtani
1 1/2 cups ( 7 1/2 oz) all purpose flour
1 1/4 cups # 1/4 oz) quick cook oats
1/2 cup pecans or almonds,chopped fine
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 tsp baking soda
1/4 tsp table salt
12 tablespoons ( 1 1/2 sticks ) unsalted butter, cut into 12 pieces and softened
1 cup raspberry preserves
Adjust an oven rack to the lower -middle position and heat oven to 350*F.Line a 9 inch square baking pan with two pieces of foil and spray with vegetable oil spray.
Whisk the flour,oats, nuts, sugars, baking soda and salt together in a large bowl.In a standing mixer fitted with the paddle attachment, beat flour mixture and butter at low speed until well blended and the mixture resembles wet sand,about 2 minutes.
Transfer two thirds of the mixture to the prepared pan. Press the crumbs evenly and firmly into the bottom of the pan. Bake until just starting to brown, about 20 minutes. Using a rubber spatula, spread the preserves evenly over the hot crust;sprinkly the remaining flour mixture over the preserves. Bake until bubbling around the edges and top is golden brown,around 30 minutes, rotatating the pan halfway through the baking time. Cool on a wire rack to room temperature, 1 to 1 1/2 hours.Lift the bars from the baking pan using the foil extentions;Cut bars into 25 squares,serve.
Filed under: Desert, Dessert, Eggless, Vegetarian | Tagged: Americas test kitchen, bar cookies with nuts oats and preserves, eggless bar cookies, eggless crumb cookies, eggless dessert, Eggless raspberry squares | 1 Comment »