Raspberry Squares

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* Exported from MasterCook *

 

Raspberry Squares

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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5 1/2 cups unbleached all-purpose flour -- (7.5 ounces)

2 3/4 cups quick-cooking oats

1/3 cup granulated sugar -- (2.3 ounces)

1/3 cup packed light brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup finely chopped pecans or almonds -- or a combination

12 tablespoons unsalted butter -- (11/2 sticks) cut

into 12 pieces and softened but still cool

1 cup raspberry preserves

 

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray

9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of

foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased

pan, pushing it into corners and up sides of pan (overhang will help in removal

of baked squares). Fit second sheet in pan in same manner, perpendicular to

first sheet. Spray foil with nonstick cooking spray.

 

In bowl of standing mixer, mix flour, oats, sugars, 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, rotating pan from front to back

halfway through baking time. Cool on wire rack to room temperature, about 2

hours, then remove from pan using foil handles.

 

Cut into 2-inch squares and serve.

 

Source:

" America's Test Kitchen Cookbook "

Yield:

" 25 Squares "

 

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Per Serving (excluding unknown items): 2609 Calories; 152g Fat (51.3% calories

from fat); 37g Protein; 287g Carbohydrate; 24g Dietary Fiber; 372mg Cholesterol;

904mg Sodium. Exchanges: 10 Grain(Starch); 30 Fat; 9 Other Carbohydrates.

 

NOTES : Lining the pan with foil makes removal of the squares for cutting very

easy (just lift out the entire block and place it on a cutting board to cut).

For a nice presentation, trim 1/4 inch off the outer rim of the uncut baked

block. The outside edges of all cut squares will then be neat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0