Recipe By Judi O'Keefe
Published Aug 25th
Prep 25m Cook 45m Additional - Ready In 1h 10m
Servings 16 squares Calories 292.6

Delicious bars, great for summer.

Recipe Ingredients

  • 6 ounces raspberry jam
  • 1 cup chopped walnuts
  • 2 ¼ cups all-purpose flour
  • 1 cup white sugar
  • 1 egg
  • 1 cup butter

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Let butter soften, then mix all ingredients together except raspberry jam.
  3. 3 Reserve 1 1/2 cups of mixture.
  4. 4 Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
  5. 5 Sprinkle reserved mixture of top.
  6. 6 Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.

Nutrition Facts

  • Calories 292.6
  • Carbohydrate 33.8 g
  • Cholesterol 42.1 mg
  • Fat 16.8 g
  • Fiber 1 g
  • Protein 3.4 g
  • Saturated Fat 7.9 g
  • Sodium 86.6 mg
  • Sugar 19.1 g

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  1. 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 - Read more ...
  2. I followed the recipe as is but for the final 1+cup of topping I added a small handful of soft brown sugar, a small handful of oats and I replaced the walnuts with flaked almonds - superb recipe, top marks and one I will most definitely make again - Thank you
  3. I slathered on a whole 10 oz jar of organic Raspberry spread and followed the rest precisely as stated. I sprayed some non-stick spray on the pan before smashing my dough in and the bars came out very easily. Once cooled I sprinkled powdered sugar on top and cut into small bars. I'll be making - Read more ...
  4. This was not very good none of us liked it. Once it was cooled we tried it and it tasted like a cobbler thats to dry and stale. The dough was really thick way to heavy maybe I did something wrong but it just came out bad.
  5. Delicious! These turned out great and were really easy. I used an 8oz jar of preserves and it was just the right amount. I will make two other changes next time: use a 9-inch pan and add 1/2 tsp salt to the dough.
  6. 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 - Read more ...
  7. Very very good. I used raspberry filling made with frozen raspberries sugar and cornstarch boiled until goopy (that's the technical cooking term) and the flavor was awesome!
  8. I thought this was tasty and easy to make but way too much dough for an 8" pan. I've made it twice now. The second time I made it in a 9" square pan and put some extra dough in a smaller pan and still had plenty for the top. I guess I like a - Read more ...
  9. Great tasting! As the other reviewer mentioned, I used more jam and reserved less mix for the top. I substituted oats for the walnuts and cut back a bit on the flour.
  10. 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. - Read more ...