Best Raspberry Squares Recipes

CHOCOLATE RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

RASPBERRY SQUARES

Steps:

• Bottom Layer: Combine first 3 ingredients in bowl.
• Mix together well until crumbly.
• Press in a greased 9x9 inch pan.
• Filling: Spread jam over bottom layer.
• Top Layer: Beat eggs until frothy.
• Add sugar, coconut, vanilla and baking powder.
• Stir to combine well.
• Spread over jam layer.
• Bake in 350 oven for 30 minutes or until set and lightly browned.
• Cool and cut into 36 squares.

RASPBERRY & APPLE CRUMBLE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
• Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
• Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
• Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
• Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
• In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
• Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
• Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
• Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
• Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
• Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

RASPBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
• Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.

RASPBERRY PIE SQUARES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

RASPBERRY SQUARES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Let butter soften, then mix all ingredients together except raspberry jam.
• Reserve 1 1/2 cups of mixture.
• 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.
• Sprinkle reserved mixture of top.
• Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.

RASPBERRY SQUARES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.
• Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.

RASPBERRY PECAN SQUARES

Steps:

• In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam., In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares.

RASPBERRY-CHOCOLATE MERINGUE SQUARES

Steps:

• Preheat oven to 350°. Reserve 2 egg whites in a small bowl. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well., Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400°., With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top., Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack.

RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour., In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.

RHUBARB-RASPBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
• Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
• Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
• Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
• Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
• Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
• Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
• Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.

GLUTEN-FREE LEMON RASPBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until fragrant, about 5 minutes.
• Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
• Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
• Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
• Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
• Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

RASPBERRY CRESCENT SQUARES

Steps:

• Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
• Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
• Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.

RASPBERRY OATMEAL SQUARES

Steps:

• Mix all ingredients, except jam, well, in order given.
• Put 1/2 the mixture on bottom of greased 9"x13"x2" pan. Spread with raspberry jam. Crumble the remaining oatmeal mixture over top of jam.
• Bake at 325 for 30 minutes or until done.

RASPBERRY SQUARES

Steps:

• Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
• In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
• Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
• Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
• Cool on wire rack then remove from pan using foil handles, cut into squares.
• NOTE:.
• After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.

FROZEN RASPBERRY SHORTCAKE SQUARES

Steps:

• Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
• Pour into 8-inch square pan.
• Freeze 3 hours or until firm.

OLD-WORLD RASPBERRY-CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
• Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs. Stir in the cheese. Remove 3/4 cup of the mixture and set aside.
• Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan. Spread the jam evenly over the crust. Sprinkle with the nuts and then the reserved crumb mixture. Press gently.
• Bake 25 to 30 minutes or until golden.
• Cool completely in the pan. Cut the cooled pastry into 2-by-1-inch bars. Store, well-wrapped, in the refrigerator.

RASPBERRY COCONUT SQUARES

Steps:

• Preheat oven to 350° F. Lightly grease a 17-by 12-inch jelly-roll pan.
• Make crust:
• In a food processor finely grind graham crackers (you will have about 2 cups crumbs). Cut margarine or butter into bits. In a large bowl stir together crumbs, flour, and sugar. Add margarine or butter with your fingertips blend until mixture resembles coarse meal. In a bowl lightly beat eggs. Add eggs to crumb mixture, tossing with a fork to blend, and press evenly onto bottom of pan.
• Make Filling:
• Spread jam evenly over crust. In a lage bowl with an electric mixer beat butter briefly and add sugar, beating until light and fluffy. Add eggs one at a time, beating well after addition. Add coconut and beat until combined.
• Drop coconut mixture by small spoonfulls over jam and spread carefully, coating jam evenly.
• Bake confection in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack. Chill confection until cold, at least 1 hour, before cutting.

RASPBERRY LINZER PIE SQUARES

Steps:

• Heat oven to 350°F.
• In medium bowl, mix flour, 2 tablespoons sugar and the salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add 1/2 cup milk and the egg yolks; mix gently with fork until well blended, adding additional milk, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl.
• Gather pastry into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into rectangle, 18x13 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Stir lemon peel into pie filling. Carefully spoon pie filling over pastry; spread evenly. Sprinkle with hazelnuts.
• Roll other round of pastry into rectangle, 15 1/2x10 inches. Fold into fourths; cut slits so steam can escape. Place over filling and unfold. Beat reserved egg whites from Pastry recipe and the water; brush over top crust. Sprinkle with 1 tablespoon sugar.
• Bake pie squares about 1 hour or until golden brown and juice begins to bubble through slits in crust. Cool 1 hour. For servings, cut into 5 rows by 3 rows.