These Raspberry Squares could hardly be easier. Buttery and tangy, bite-sized to pop into your mouth, easy to take to a party or gathering, hard to resist!
Plus, they can be made up to a week ahead or a month, if stored frozen or refrigerated.
Ingredients
- ¾ C Butter softened
- ½ C Sugar or ⅔ C Coconut Sugar
- ¼ tsp Almond extract (trust me!)
- 1 ¾ C Flour of choice
- ¼ tsp. Salt
- ½ C Pecans finely chopped
- 1 – 8 oz jar of Raspberry Preserves
- ½ C. Coconut (optional)
How To Make
Mix the butter, sugar, and almond extract up together until combined using a spoon or fork.
Add Flour, Salt, and Pecans. Mix together until the mixture resembles coarse crumbs.
Reserve 1 cup of your crumb mixture for the top.
Press the remaining crumb mixture into the bottom of an ungreased 13” x 9” x 2” baking pan.
Spread the Raspberry Preserves evenly over the crust, careful to disturb the crust as little as possible. A bit will come up, that’s ok, just do your best here.
Sprinkle with the remaining reserved crumbs and
Bake the Raspberry Bars at 350* for 25-30 minutes, until the top is lightly golden brown.
Cool for 15 min. Then cut into bars of the desired size!
Store in an airtight container or bag.
