The Baking Illustrated Challenge Raspberry Squares

I was itching to bake last month, however I had no idea what to make! So, I went to the list on my challenge page. My husband pokes fun and often states that if its not on the list, then it wont be made. While this isnt exactly true, he sure knows how to ruffle my feathers.

I found the Raspberry squares in baking illustrated, went over the ingredients and recipe. I could not have found an easier all in one dish that used up the raspberry preserves sitting in the fridge. I love when I am able to use up ingredients in my fridge. 

These are the perfect combonation between slightly sweet and crunchy.

Raspberry Squares
1 1/2 C AP flour
1 1/4 C quick cooking oats
1/3 C granualated sugar
1/3 C packed light brown sugar
1/4 t baking soda
1/4 t salt
1/2 C finely chopped pecans or almonds, or a combo
12 T butter softened but cool , cut into 12 pieces
1 cup raspberry preserves

1. Adjust oven rack to lower middle position and heat 350 degrees. Spray a 9 inch square baking pan with nonstick cooking spray. Fold two pieces of foil or parchment paper lengthwise. Fit 1 sheet into the bottom of hte pan, and allowing for over hang. Fit the 2nd sheet perpendicular to the first sheet.

2. In  bowl of an electric mixer, mix the flour, oats, sugars, baking soda, salt and nuts at low speed until combined around 30 seconds. With the mixer running at low speed, add the butter pieces; ; continue to beat until mixture is well blended and resembles wet sand around 2 minutes.

3. Transfer two thirds of the oat mixture to the prepared panand use your handsto press the crumbs evenly into the bottom. Bake until the crust starts to brown, about 20 minutes. Using a rubber spatula, spread the preserves evenly over the hot bottom crust; sprinkle the reamining oat mixture evenly over hte preserves. Bake until the preserves bubble around the edge and thetop is golden brown, about 30 minutes, rotatingthe pan from front to back halfway through the baking time. Cool on a wife rack to room temperature, about 1 1/2 hours. Remove the squares from the pan using the foil or parchment handles and transfer to a cutting board. Cut into 1 1/2 inch squares.




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