Raspberry Almond Bars

Name: Raspberry Almond Bars
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1/2 cup unsalted butter; 12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips (divided use); 2 large eggs; 1/2 cup granulated sugar; 1 tsp. almond extract; 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods); 1/2 tsp. salt; 1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves; 1/4 cup almonds (sliced )

June 29, 2012Teresa Ambra

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Oh my goodness, Raspberry Almond Bars are so heavenly. Seriously, they are so sweet and scrumptious that a little piece is sufficient. Well, maybe NOT! Every time we serve these goodies they get rave reviews and everyone wants the recipe. And why not? Who wouldn’t want the recipe to this delectable brownie-type cookie?

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Raspberry Almond Bars are a fabulous treat — not just for holiday baking either — but anytime during the year. This delicious Taste of Home recipe will certainly satisfy your sweet tooth. These bars are filled with vanilla chips, a delicious raspberry filling, and covered with almonds on top. Their extraordinary flavor will soon become one of your favorites too.

I have to admit one of my favorite hobbies is pouring through cookbooks. I love looking at the pictures and drooling over the recipes. Years ago, before there was such a thing as food blogs (or the Internet!), I found this fantastic recipe and our family has not been disappointed with the results each time I make it. I’m sure this rich, decadent bar will become one of your favorites too.

I’ve made these amazing bars several times for our Christmas Cookie Extravaganza, and everyone always loves them. These spectacular bars take a little extra work but they are so worth it. If you’re looking for a fabulous dessert for potlucks, baby showers, family reunions, holiday baking, office parties, or to take to kid’s soccer games, please consider these wonderful bars.

Raspberry Almond Bars are absolutely spectacular but they are a little bit of a high maintenance bar to bake, so I’m going to walk you through several steps that will help you have success when you make this bar.

1) The butter in the recipe is melted, then vanilla chips are added to the butter. It is crucial that you cool the butter at least 7 minutes (maybe even more) before adding the vanilla chips or they will melt and not hold their texture. They are added to the butter WITHOUT stirring!

2) Don’t overmix the batter. Stir gently so the chips don’t get too soft.

3) When baking the crust layer, bake until the crust is thoroughly cooked, NOT just by time. If you try to put the raspberry filling on top of a crust that isn’t cooked all the way you will have a mess on your hands.

4) I allowed the bars to cool completely before cutting.

5) Spread the raspberry filling to within a quarter inch of the edges so the bars will be easier to remove from the baking dish.

6) Take your time and read and reread the directions a couple of times so you don’t miss steps or get them out of order.

I may have extra instructions under the pictures that would be helpful for you to read as well. If you do all these things you should have a delicious, heavenly brownie-type cookie that everyone will be ecstatic over.

When I first made this recipe in the early days of my blog, and then remade the recipe in March 2013, my pictures were with an iPhone camera rather than a higher quality camera. So my pictures failed to obtain the clear, distinctiveness I was looking for. Even with a better camera it is really hard to get good solid pictures.

I recently remade this recipe (January 2015) for a church friend who just had surgery. I made several batches so we also had Raspberry Almond Bars for a houseful of company the following day. Everyone loved it. I handed a piece to one of the guys who’s not a serious sweets eater (no kidding 🙂 ).

It was only a small piece but I wanted him to try it. He LOVED it and so did everyone else–and I had another luscious, gooey dessert that I was serving that night! After one bite, I had no trouble convincing our company that they needed to take the rest of the plate home and eat these jewels up!

Raspberry Almond Bars are very sweet so I recommend cutting them into very small pieces. While this recipe is a bit of work and must be followed very carefully, step-by-step, these cookies are so incredible you will want to make them often. Enjoy.

Raspberry Almond Bars are a great dessert bar for special occasions or any holiday baking.

Raspberry Almond Bars are so rich and decadent. They’re a great dessert for office or holiday parties. The almond extract in the cookie dough and the almonds on top give a wonderful flavor to Raspberry Almond Bars.

These bars are filled with vanilla chips, a raspberry preserve filling, and covered with lots of sliced almonds on top. These luscious bars will surely satisfy your sugar cravings.

Here’s what I did.

I used these ingredients. The recipe below is for a 9×9″ baking dish. I actually made 4 batches or the equivalent to 2 9×13″ baking dishes. This made 48 bars.

In a small bowl place eggs. Beat the eggs with a mixer until frothy. Add sugar and almond extract.

Melt butter in a saucepan. Once the butter has melted, remove from heat. Allow it to cool for about 7-10 minutes. This step is crucial. If the butter doesn’t cool enough it will melt the chips and you will loose the proper texture for this bar.

Add part of the vanilla chips to the butter. Let them sit in the butter. DO NOT STIR! You want the chips to soften not dissolve into the butter.

Beat eggs in a mixing bowl.

Add the vanilla chip mixture to the egg mixture.

Add salt and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

Stir to combine. If you did this right the mixture will show the whole vanilla chips rather than having a smooth texture because the chips melted in the butter that had not cooled long enough.

Spread half of the cookie dough mixture into a 9×13″ baking dish that has been sprayed with cooking spray.

Bake at 325 for 15-20 minutes or until the crust layer is set.

Meanwhile, heat raspberry preserves in a small saucepan. Heat over a low heat so preserves don’t scorch. The preserves will thin out somewhat when they are heated to make them easier to spoon over the cookie crust layer.

Spread the raspberry preserves over the cookie crust leaving a 1/4-1/2″ border. This will prevent the preserves from sticking to the edge of the pan and the bars will be able to come out of the pan easily.

Add remaining vanilla chips.

Stir the remaining vanilla chips gently into the remaining cookie dough batter.

Sprinkle the remaining cookie dough over top of the raspberry filling.

Sprinkle the cookie dough layer with sliced almonds.

Bake at 325 for an additional 30-40 minutes or until lightly browned on top and cookie dough is set. Cool bars completely. Cut into bars. A 9×13″ dish serves 24. A 9×9″ dish serves about 10.

These elegant dessert bars are festive enough for holiday baking or special parties. I served them for a company dinner and everyone wanted more!

The raspberry filling and the vanilla chips in the batter make these bars extremely rich. Everyone loves this recipe. I’m sure your family will too.

These are great down to the last drop. 🙂

Raspberry Almond Bars are awesome for Christmas Cookie Exchanges.

Here’s the recipe.

RASPBERRY ALMOND BARS

(Adapted slightly from recipe from Taste of Home Annual Recipes 2002)

Raspberry Almond Bars

Teresa Ambra

These lovely Raspberry Almond Bars are rich, decadent, chocolaty, full of raspberry flavor and just plain awesome! They're wonderful to bake for the holidays. The crust and topping layers have almonds and vanilla chips stirred into the batter. The middle layer is made with raspberry preserves. They are so sensational you won't be able to stop eating them!

3.69 from 178 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Total Time 1 25

Course Cookies, Brownies and Bars

Cuisine American

Servings

Calories 472 kcal

Equipment

1 9x9" glass baking dish
1 small sauce pan
1 wooden spoon
measuring cups
measuring spoons
1 spatula
1 medium sauce pan
1 small mixing bowl
1 electric mixer

Ingredients

1/2 cup unsalted butter
12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips divided use
2 large eggs
1/2 cup granulated sugar
1 tsp. almond extract
1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
1/2 tsp. salt
1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
1/4 cup almonds sliced

Instructions

For a 9x9" baking dish: In a saucepan, melt butter.
Remove from the heat; cool for about 5-7 minutes.
Add 1 cup chips but DO NOT stir.
In a small mixing bowl, beat eggs with an electric mixer until foamy; add granulated sugar and almond extract.
Add chip mixture to bowl with eggs.
Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
Spread half of the batter into a greased 9-inch square baking pan.
Bake at 325° for 15-20 minutes or until golden brown.
(Mine took 30 minutes before it was set up enough as I was doubling the recipe).
In a small saucepan over low heat, melt jam; spread over warm crust.
Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
Cool on a wire rack.
Cut into bars.

Notes

NOTE: Double the recipe to put in a 9x13” pan. Cut into 24 bars. The recipe above is for a 9x9" pan and yields 9-12 servings.

NOTE: It is important that you allow the melted butter to cool (7-10 minutes) before adding the vanilla chips or they will melt completely and lose their texture. The vanilla chips will soften some, but others will keep their shape.

NOTE: Do not stir the vanilla chips into the melted butter. Allow them to sit in the butter and soften but not melt.

NOTE: While I have used cheaper brands of preserves before, the Smucker’s preserves seem to melt over low heat more smoothly and are not as congealed as other brands making them easier to work with and spread.

NOTE: Be sure to keep the preserves on a low heat so the jam doesn’t scorch.

NOTE: The crust layer needs to bake enough so that it sets up. If it is still gooey or sagging in the middle at 20 minutes, continue baking until it is firmer to the touch. My oven took 30 minutes. I baked the top layer 40 minutes.

NOTE: Melt butter over low heat so it doesn’t brown.

NOTE: While the recipe calls for seedless jam, I used preserves with seeds.

NOTE: Spread jam layer to within 1/8" of the border to allow for removing the bars from the pan without sticking.

NOTE: Don't overmix the batter. Stir gently so the chips don't get too soft.

NOTE: When baking the crust layer, bake until the crust is thoroughly cooked, NOT just by time. If you try to put the raspberry filling on top of a crust that isn't cooked all the way you will have a mess on your hands.

NOTE: Allow the bars to cool completely before cutting.

NOTE: Take your time and read and reread the directions a couple of times so you don't miss steps or get them out of order.

Recipe adapted from Taste of Home.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 472kcalCarbohydrates: 58gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 76mgSodium: 164mgPotassium: 176mgFiber: 1gSugar: 43gVitamin A: 387IUVitamin C: 2mgCalcium: 97mgIron: 1mg

Keyword almonds, brownie, cookie, dessert, raspberries

Tried this recipe?Let us know how it was!

[b]Raspberry Almond Bars[/b]

Recipe Type: Cookies, Brownies and Bars

Cuisine: American

Author: Teresa Ambra adapted from [url href=”http://www.tasteofhome.com/recipes/raspberry-white-chocolate-bars” target=”_blank” title=”raspberry white chocolate bars”]Taste of Home[/url]

Prep time: 30 mins

Cook time: 55 mins

Total time: 1 hour 25 mins

Serves: 9

These lovely bars are wonderful for the holidays. The crust and topping layers have [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher nuts”]almonds[/url] and [url href=”http://www.nestleusa.com/brands/baking” target=”_blank” title=”vanilla chips – nestle”]vanilla chips[/url] stirred into the batter. The middle layer is made with [url href=”http://www.smuckers.com/” target=”_blank” title=”smuckers”]raspberry preserves[/url].

Ingredients

½ cup unsalted butter
12-oz. pkg. [url href=”http://www.nestleusa.com/brands/baking” target=”_blank” title=”nestle vanilla chips”]Nestle’s[/url] Tollhouse premiere vanilla chips, divided
2 eggs
½ cup sugar
1 tsp. [url href=”http://www.adamsextract.com/” target=”_blank” title=”adams extracts”]Adam’s[/url] almond extract
1 cup [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal unbleached flour”]Gold Medal [/url]UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
½ tsp. salt
½ cup [url href=”http://www.smuckers.com/” target=”_blank” title=”smuckers jam”]Smucker’s[/url] seedless raspberry jam or red raspberry preserves
¼ cup [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher almonds”]Fisher[/url] sliced almonds

Instructions

In a saucepan, melt butter.
Remove from the heat; cool for about 5-7 minutes.
Add 1 cup chips ([u]do not stir[/u]).
In a small mixing bowl, beat eggs until foamy; add sugar and almond extract.
Add chip mixture to bowl with eggs.
Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
Spread half of the batter into a greased 9-inch square baking pan.
Bake at 325° for 15-20 minutes or until golden brown.
(Mine took 30 minutes before it was set up enough and I was doubling the recipe).
In a small saucepan over low heat, melt jam; spread over warm crust.
Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
Cool on a wire rack.
Cut into bars.

Notes

Double the recipe to put in a 9×13” pan. Cut into 24 bars.[br][br]It is important that you allow the melted butter to cool before adding the vanilla chips or they will melt completely and lose their texture. The vanilla chips will soften some, but others will keep their shape.[br][br]Do not stir the vanilla chips into the melted butter. Allow them to sit in the butter and soften but not melt.[br][br]While I have used cheaper brands of preserves before, the [url href=”http://www.smuckers.com/” target=”_blank” title=”smuckers jam”]Smucker’s[/url] preserves seem to melt over low heat more smoothly and are not as congealed as other brands making them easier to work with and spread.[br][br]Be sure to keep the preserves on a low heat so the jam doesn’t scorch.[br][br]The crust layer needs to bake enough so that it sets up. If it is still gooey or sagging in the middle at 20 minutes, continue baking until it is firmer to the touch. My oven took 30 minutes. I baked the top layer 40 minutes.[br][br]Melt butter over low heat so it doesn’t brown.[br][br]While the recipe calls for seedless jam, I used preserves with seeds.[br][br]Spread jam layer to within 1/8″ of the border to allow for removing the bars from the pan without sticking.

These bars are thick and chewy and crunchy. They have wonderful texture and taste.

Each bite of Raspberry Almonds Bars is filled with vanilla chips, almonds and delicious raspberry preserves. So yummy!

Take a tray of these to your office parties or potlucks and the platter will be empty quite soon!

You may also enjoy these delicious recipes!

Coconut Raspberry Bars

Raspberry Lemonade Bars

Peppermint Dream Bars

Raspberry Almond Bars

Teresa Ambra

These lovely Raspberry Almond Bars are rich, decadent, chocolaty, full of raspberry flavor and just plain awesome! They’re wonderful to bake for the holidays. The crust and topping layers have almonds and vanilla chips stirred into the batter. The middle layer is made with raspberry preserves. They are so sensational you won’t be able to stop eating them!

3.69 from 178 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Total Time 1 25

Course Cookies, Brownies and Bars

Cuisine American

Servings

Calories 472 kcal

Equipment

1 9×9" glass baking dish
1 small sauce pan
1 wooden spoon
measuring cups
measuring spoons
1 spatula
1 medium sauce pan
1 small mixing bowl
1 electric mixer

Ingredients

1/2 cup unsalted butter
12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips divided use
2 large eggs
1/2 cup granulated sugar
1 tsp. almond extract
1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
1/2 tsp. salt
1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
1/4 cup almonds sliced

Instructions

For a 9×9" baking dish: In a saucepan, melt butter.
Remove from the heat; cool for about 5-7 minutes.
Add 1 cup chips but DO NOT stir.
In a small mixing bowl, beat eggs with an electric mixer until foamy; add granulated sugar and almond extract.
Add chip mixture to bowl with eggs.
Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
Spread half of the batter into a greased 9-inch square baking pan.
Bake at 325° for 15-20 minutes or until golden brown.
(Mine took 30 minutes before it was set up enough as I was doubling the recipe).
In a small saucepan over low heat, melt jam; spread over warm crust.
Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
Cool on a wire rack.
Cut into bars.

Notes

NOTE: Double the recipe to put in a 9×13” pan. Cut into 24 bars. The recipe above is for a 9×9″ pan and yields 9-12 servings.

NOTE: Do not stir the vanilla chips into the melted butter. Allow them to sit in the butter and soften but not melt.

NOTE: Be sure to keep the preserves on a low heat so the jam doesn’t scorch.

NOTE: Melt butter over low heat so it doesn’t brown.

NOTE: While the recipe calls for seedless jam, I used preserves with seeds.

NOTE: Spread jam layer to within 1/8″ of the border to allow for removing the bars from the pan without sticking.

NOTE: Don’t overmix the batter. Stir gently so the chips don’t get too soft.

NOTE: When baking the crust layer, bake until the crust is thoroughly cooked, NOT just by time. If you try to put the raspberry filling on top of a crust that isn’t cooked all the way you will have a mess on your hands.

NOTE: Allow the bars to cool completely before cutting.

NOTE: Take your time and read and reread the directions a couple of times so you don’t miss steps or get them out of order.

Recipe adapted from Taste of Home.

Nutrition

Keyword almonds, brownie, cookie, dessert, raspberries

Tried this recipe?Let us know how it was!

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70 Comments

Debby

September 14, 2023 at 9:28 pm

Think I could use some chopped pecans instead of almonds ?

Reply
1. Teresa Ambra
  
  September 17, 2023 at 9:06 pm
  
  Hi Debby. Yes, if you don’t like almonds, you can use just about any kind of nuts, but the almond flavor is superb in my opinion.
  
  Reply
Donna

August 30, 2023 at 9:41 am

I really love these but would like to cut down a little on the sweetness. Could I cut out the half cup of sugar or use less chips, add more raspberry jam? I don’t bake enough to know how this would effect the consistency of the batter.

Reply
1. Teresa Ambra
  
  August 30, 2023 at 9:02 pm
  
  Hi Donna. I would cut down on the sugar and leave the rest of the ingredients alone.
  
  Reply
Barb

August 2, 2023 at 2:22 pm

I doubled recipe and by mistake used 2 sticks of butter will they be ok

Reply
1. Teresa Ambra
  
  August 2, 2023 at 9:40 pm
  
  Barb, Two sticks of butter is correct for doubling the recipe. It uses only 1 stick if making in a 9×9″ pan. Hope it turned out well for you.
  
  Reply
Mary

April 3, 2023 at 9:07 am

You are right, hard to stop eating, they are so delicious!
Yummy, my favorite and I’ll be making often.
Only thing I did changed was I used a 8×8” dish
and I didn’t heat the raspberry preserves, they spread just fine.

Reply
1. Teresa Ambra
  
  April 3, 2023 at 4:21 pm
  
  so glad to hear it, Mary. I think it depends on the brand. Some brands are so congealed it’s hard to even get the jelly out of the jar!
  
  Reply
  1. Peggy
    
    May 13, 2023 at 5:30 pm
    
    Love these bars!!! I made them for a girls trip and they raved over them. I’ve had to make them for my mother in law she loves them too.
    
    Reply
    1. Teresa Ambra
      
      May 13, 2023 at 5:36 pm
      
      Hi Peggy. So glad everyone raves over these delightful goodies. We love them too. Raspberries and almonds pair together so nicely. Thanks for taking the time to let me know.
      
      Reply
Le Ann

November 9, 2022 at 4:17 pm

These bars are kind of a pain in the butt to make , but power through- they are worth it. They are my husband’s favorite bar. Amazing!!!

Reply
1. Teresa
  
  November 10, 2022 at 7:50 am
  
  Hi Le Ann, so glad you enjoy this dessert. Yes they are a high maintenance recipe but really so delicious.
  
  Reply
Stacy

September 17, 2022 at 8:06 pm

I followed your recipe to the T for a double batch. I must admit I thought they would be too sweet and to my surprise they were not. I used cherry preserves because that’s what I had on hand. Thank you for sharing this wonderful recipe with detailed instructions and step-by-step photos. I found your instructions to be quite helpful and clear with the double batch especially with the timing in the oven. I’m so glad I tried your recipe and know this one is definitely a keeper! I tend to bake once a month and share with 3 of our neighbors. I know they’ll enjoy these bars just as much as I do tomorrow morning over coffee 🙂

Reply
1. Teresa
  
  September 18, 2022 at 9:14 pm
  
  Hi, Stacy. So glad you enjoyed the recipe. Truthfully, I think you could make this recipe with just about any kind of jam or preserves and it would be wonderful! 🙂 Hope your coffee group enjoy them too.
  
  Reply
  1. Lindsey Rutgers
    
    January 30, 2024 at 9:39 am
    
    Can you freeze these bars? They are so good.
    
    Reply
    1. Teresa Ambra
      
      January 31, 2024 at 7:01 pm
      
      Hi, Lindsey, absolutely. I freeze them anytime I make them.
      
      Reply
Angela

June 13, 2022 at 2:20 pm

These looks so tasty!

Reply
1. Teresa
  
  June 14, 2022 at 11:13 am
  
  They are awesome!
  
  Reply
25 Luscious Raspberry Desserts – The Baking ChocolaTess

February 10, 2022 at 4:49 pm

[…] Raspberry Almond Bars @ Can't Stay Out of the Kitchen […]

Reply
Sue

November 2, 2021 at 11:38 am

Incredibly delicious!!! Your detailed instructions made for a perfect pan of bars. I’m an experienced cook and I loved all your hints snd notes. Made with my homemade raspberry jam. Yum!!!!!

Reply
1. Teresa
  
  November 4, 2021 at 7:00 am
  
  Wow, Sue, homemade jam! Sounds wonderful. Happy you liked these delicious bars.
  
  Reply
33 Best Dessert Bar Recipes – Easy Dessert Ideas

October 12, 2021 at 8:12 am

[…] 23. Raspberry Almond Bars […]

Reply
Paula

October 3, 2021 at 9:19 am

I really wish the 9 in square pan was mentioned first since this recipe is for a 9 in square pan. The top said 9 x 13 and the latter part said 9inch. The note at the bottom didn’t help since I didn’t see it until I realized there were 2 different directions in the recipe. I scraped out the raw dough and put it in a 9 “ waiting to see if it’s going to be ok.

Reply
1. Teresa
  
  October 3, 2021 at 2:10 pm
  
  Hi, Paula. I’m sorry, this was one of those recipes that you needed to look at the directions (not just the recipe instructions) throughout the post. I made four batches which fit in two 9×13″ pans. A single batch fits into a 9×9″ baking dish. Other than the notes section at the bottom of the recipe card, there’s really no other place to put this kind of information. Sorry that it inconvenienced you.
  
  Reply
Norma

May 16, 2021 at 7:16 pm

I’ve had this recipe pinned for a while. I made them for a little get together this past weekend. Absolutely delicious. I doubled the recipe, cut them in 1-1/2” squares. They went like hot cakes. I’ll be putting this recipe in my rotation. Thanks for the detailed instructions too! Loved them.

Reply
1. Teresa
  
  May 17, 2021 at 6:55 am
  
  Hi, Norma. So happy you and your guests enjoyed this delicious recipe. It’s certainly a keeper!
  
  Reply
  1. Norma
    
    May 20, 2021 at 9:03 pm
    
    I’m going to make them again for a get-together this weekend. I can only make a single batch though! Otherwise I’ll eat them all! Soooooo good.
    
    Reply
    1. Teresa
      
      May 24, 2021 at 7:02 am
      
      Hi, Norma. Yes, these are certainly delicious. Enjoy.
      
      Reply
Andrea

April 7, 2021 at 7:26 pm

Found this recipe yesterday and made it today ! Followed it exactly and it was perfect. I personally don’t eat sweets too often but couldn’t wait to dig in. The whole family loved it. Will definitely make this over and over. Thanks for such a great recipe. And don’t even respond to the haters in this world. Not worth your time.

Reply
1. Teresa
  
  April 8, 2021 at 7:03 am
  
  Hi, Andrea. So glad you enjoyed this recipe. Although it’s detailed and a lot of work, these are so, so good. 🙂
  
  Reply
Wendy

December 11, 2020 at 12:12 pm

Just made these squares for a cookie exchange. As for PLEASE STOP, these squares are not too sweet. Everything just seems to go together. White chocolate, raspberry jam and almonds. Thank you for sharing this recipe. I’ll definitely be making these again.
I wanted to add a photo but don’t see where you can.

Reply
1. Teresa
  
  December 14, 2020 at 5:36 am
  
  Hi,Wendy. So glad you loved the bars. Our family has always found them amazing. Thanks for sharing.
  
  Reply
Good Things Happen Every Day, a Blog Week in Review ~ Kimenink

June 27, 2020 at 1:04 pm

[…] husband often packs a lunch for work, and he loves a little bit of sweet to take along. These scrummy looking bars are next on my list to […]

Reply
JUST STOP

January 18, 2020 at 8:05 am

At first glance, I thought these looked like something I would have wanted to make. However, after wading through quite possibly THE MOST drawn out description of a 9 ingredient cookie bar recipe I have ever seen, with every line then interspersed with a photo from a slightly different angle, and your insistence that this is the most amazing recipe that every single person that’s ever walked into your home has tasted, your insistence that every step must be followed exactly as written or the recipe will fail, more photos, more added notes that are actually the same must-follow rules, whining about the quality of your photos…GOOD LORD STOP!! 27 Photos??!! I will not be pinning this recipe, or baking these bars. The reason they are so sweet is because they’re chock full of sugar, sugary vanilla chips and sugary jam. MAYBE they’re not that awesome, maybe you just think they are because everyone you’ve forced them on are too afraid to tell you the truth after you’ve raved incessantly about how good they are? Honestly, recipes like this are making me think it’s time to delete the Pinterest app!!

Reply
1. Teresa
  
  January 18, 2020 at 5:32 pm
  
  Oh my. It sounds like you’re having a really bad day. Look, the reason I am extra cautious about the instructions with this recipe is because it is so easy to mess up and not turn out correctly. Then I get blamed for not giving good enough directions (especially from novice cooks). It’s a shame you won’t be making these bars because they really are outstanding. Yes, they are loaded with sugar, but they’re still awesome. I don’t think any of my friends (and certainly not my family) would lie to me and tell me something was good if it really wasn’t. That’s part of being a cook and a hostess that cooks for company a minimum of twice a week. They tell you what they like, and what needs to go in “File 13.” The reason I take a lot of pictures is for those cooks who are not very confident or knowledgeable in the field of cooking or baking. I set this blog up as a tutorial with step-by-step pictures for them. That way, they can see what each stage should look like (for the texture), and what the finished product looks like. I’m sorry you don’t like how many pictures are on the post or how my blog functions. But for the time being I’m going to keep it like it is. Thanks for feeling comfortable enough to share your frustrations with me. I hope you don’t give up on Pinterest. It’s a great way to find new recipes or upgrade old ones. Have a great week.
  
  Reply
  1. Carol
    
    April 26, 2020 at 10:00 am
    
    There’s no need to apologize to anyone for how you wrote out the recipe. You can’t make everyone happy. This woman has a choice to move on to other recipes instead she chose to rant. I would rather have a true detailed recipe than a not very detailed recipe. Keep doing what you’re doing and ignore the naysayers
    
    Reply
    1. Teresa
      
      April 27, 2020 at 5:51 am
      
      Thanks, Carol. This is really a great treasure of a recipe. It just takes a little more work than most recipes. In order to obtain the right texture it really does need more detailed instructions than a lot of recipes. Have a great week.
      
      Reply
  2. Penny
    
    November 1, 2022 at 11:12 am
    
    I have to say, you are an awesome person! People that want to be rude, dont need to comment when they are not even going to try the recipe. Why can’t people just move on to something else instead of being rude. This is the world we live in unfortunately.
    
    Reply
    1. Teresa
      
      November 3, 2022 at 7:49 am
      
      Thanks Penny. This is a really terrific recipe but it has so many steps which can make it confusing. I hope you give them aa try.
      
      Reply
2. Arica
  
  April 18, 2020 at 6:17 am
  
  Love this recipe and your pictures and instructions! Shame on that person who left the rude comment. It’s a beautiful thing to share the ability to bake and cook with others. People are of different skill levels when it comes to baking and your instructions cater to a wide variety. Yes, this recipe involves multiple steps but it is worth it! These come out great every time. I’ve made them for my work friends and they beg me to make them all the time. Wonderful job!
  
  Reply
  1. Teresa
    
    April 18, 2020 at 4:08 pm
    
    Hi, Arica, thanks so much for the kind words. As you stated, this is a recipe that can easily be flubbed up if you don’t follow it carefully. So glad you and your co-workers enjoy this recipe!
    
    Reply
3. Anonymous
  
  August 6, 2020 at 10:53 am
  
  You are a hater!! The less said the better!!!
  
  Reply
Renea

October 11, 2019 at 12:31 pm

I made these delicious bars. Followed the instructions exactly and they turned out perfect.My husband loved them and I did too. Thanks for a terrific recipe.

Reply
1. Teresa
  
  October 11, 2019 at 7:51 pm
  
  You’re welcome, Renea. So glad you liked the recipe. They’re super rich but we’ve always loved them.
  
  Reply
Michelle

August 26, 2019 at 12:41 pm

Do these need to be refrigerated? How long will they last if I keep them out of the fridge? Thanks!

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1. Teresa
  
  August 26, 2019 at 1:54 pm
  
  Hi, Michelle. I don’t usually refrigerate them. They will last several days on the counter in an air-tight container – providing the inside of your house is not over 80 degrees. If it gets too hot they might spoil more quickly. You may want to refrigerate them after 3-4 days (if they last that long). 🙂
  
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Ghislaine

June 10, 2019 at 11:21 pm

I’m from the UK I don’t know what vanilla chips are. My best guess is white chocolate drops?

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1. Teresa
  
  June 11, 2019 at 10:44 am
  
  Hi Ghislaine. Actually no. They are a chip/drop but made with vanilla and have no cocoa in them. If you can’t find those in the UK, I think you can substitute the white chocolate drops with no problem.
  
  Reply
Lyn ick

May 28, 2019 at 2:03 pm

Can,t Wait to try these. Can Iuse walnutbs or pecans instead of almonds?

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1. Teresa
  
  May 28, 2019 at 7:32 pm
  
  Yes, you can use different nuts, but almonds are best. 🙂
  
  Reply
Delia

May 18, 2019 at 10:11 am

Is it necessary to add the vanilla chips? This looks like a bar I use to buy at a bakery but they didn’t use the chips and they dipped the ends in chocolate.

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1. Teresa
  
  May 18, 2019 at 12:19 pm
  
  Delia, It really adds so much flavor to this recipe. I wouldn’t leave them out.
  
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2. Don
  
  October 27, 2019 at 8:29 am
  
  Can you use cake flour apposed to all purpose other recipes say that cake flour is the better flour for baking…Thank you
  
  Reply
  1. Teresa
    
    October 27, 2019 at 8:55 am
    
    Hi, Don. I’ve never tried it with cake flour before, but I’d bet you could give it a go. You may have to make an adjustment and add slightly more flour though because of the texture and thickness of the flour.
    
    Reply
Sharon

January 24, 2019 at 3:37 pm

These bars looked absolutely delicious! Can they be made gluten free? If so, what adjustments would be needed to the recipe? Thanks.

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1. Teresa
  
  January 25, 2019 at 1:35 pm
  
  Hi, Sharon. I would swap out the flour for Cup4Cup gluten free flour. Make sure that the vanilla chips and the raspberry jam does not contain gluten. Some folks like to use a little bit of xanthum gum when using gluten free flours. I really don’t like the consistency after using it. But if you’re used to using it, you can add a pinch with the flour.
  
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Mary

November 11, 2018 at 12:22 pm

In your picture of your recipe that you were doubling, there are 2 cups of sugar and 4 cups of flour. This recipe uses 1/2 cup sugar and 1 cup of flour. So the doubled recipe is actually quadrupled.
I had to go down to an 8” pan and barely had enough batter to fill the bottom of the pan. Are the measurements wrong?

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1. Teresa
  
  November 11, 2018 at 3:51 pm
  
  Hi, Mary. I made two 9×13″ pans of this recipe which is a quadruple batch of the original recipe. If you look at the directions, the recipe is actually for a 9×9″ baking pan. The measurements are correct for a 9×9″ pan. Double those ingredients for a 9×13″ baking pan.
  
  Reply
Mary

September 14, 2018 at 11:22 am

Have you tried with a different flavor? I only have apricot preserves.

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1. Teresa
  
  September 14, 2018 at 5:08 pm
  
  I haven’t Mary. But I bet these would be delicious with apricot too. Enjoy.
  
  Reply
Lacy

July 29, 2018 at 7:25 am

These look fabulous! Can they be made in advance and frozen until needed? If so, frozen whole and cut after thawing? Or cut and frozen?

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1. Teresa
  
  July 29, 2018 at 2:24 pm
  
  Hi, Lacy. Yes, you can freeze these cookies. In order to get nice cuts in the brownies, I usually refrigerate or partially freeze, then cut, then pack up for the freezer. They will last several months in the freezer if you separate each layer with waxed paper and put in a heavy duty plastic container. You can also freeze whole and cut afterwards if that works easier for you. Enjoy.
  
  Reply
Tess

May 24, 2018 at 6:16 am

I can’t get the recipe to print. Any suggestions?

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1. Teresa
  
  May 24, 2018 at 8:02 am
  
  Hi, Tess. Have you scrolled to the actual recipe card and clicked on the blue printer icon? It says “print recipe” underneath it. If that doesn’t work it may be some of your computer settings need adjusting.
  
  Reply
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