Raspberry Jam Squares
Indulge in the perfect balance of buttery crumble and fruity sweetness with these irresistible Raspberry Jam Squares. Featuring a tender shortbread base layered with vibrant raspberry jam and crowned with a crisp, oat-strewn crumble, this recipe is a delight for both casual snacking and special occasions. Ready in under an hour, these homemade bars come together with pantry staples like rolled oats, light brown sugar, and real vanilla extract, making them as convenient as they are delicious. Great for potlucks, afternoon tea, or a simple dessert, these jam squares are sure to be a crowd-pleaser. Bonus: They store beautifully, so you can enjoy their rich, crumbly goodness for days to come!
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Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 320 grams Raspberry jam
- 75 grams Rolled oats
- 50 grams Light brown sugar
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with a handheld or stand mixer.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing until a crumbly dough forms.
Step 5
Set aside 1/3 of the dough for the topping. Press the remaining 2/3 of the dough evenly into the prepared pan to form the base layer.
Step 6
Using a spatula, spread the raspberry jam evenly over the base layer, leaving about a 1/4-inch (6 mm) border around the edges.
Step 7
In a medium bowl, combine the reserved dough with rolled oats and light brown sugar. Mix with your hands or a fork until crumbly. Sprinkle this mixture evenly over the jam layer.
Step 8
Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the topping is crisp.
Step 9
Remove the pan from the oven and let it cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the slab out of the pan.
Step 10
Cut into 12 squares (or more for smaller portions) and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 1036.4 grams (1036.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4026 |
| Total Fat 145.60g | 187% |
| Saturated Fat 88.60g | 443% |
| Cholesterol 371mg | 124% |
| Sodium 1255mg | 55% |
| Total Carbohydrate 625.30g | 227% |
| Dietary Fiber 15.00g | 54% |
| Total Sugars 361.70g | |
| Protein 41.00g | 82% |
| Vitamin D 0IU | 0% |
| Calcium 144mg | 11% |
| Iron 16mg | 88% |
| Potassium 717mg | 15% |
Source of Calories