These old-fashioned squares, with raspberry jam and a buttery crust and crumbs, have been part of our bar cookie collection for years. It seems nearly every time we bake them, we make a small change. For this version, we wanted to make it easier to spread the jam and get the squares out of the pan.
For the jam, we emptied it into a bowl and whisked until it was smooth. Then, it was easy to pour over the crust and spread with a small spatula.
To facilitate removing the cookies from the pan, after the pan cooled on the rack, we chilled it until the square was cold and firm. With the back of a wide spatula, we loosened the foil from the sides of the pan, lifted out the whole square and set it on a firm surface. Then with a sharp chef’s knife, we cut the big square into individual pieces.
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed light brown sugar
2/3 cup butter, softened and cut into small pieces
1/3 cup chopped walnuts
1/3 cup sweetened flaked coconut
1 cup raspberry jam
1. Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray. Line bottom and sides with heavy-duty foil, letting edges extend over sides. Coat foil with spray.
2. Combine flour, oats and sugar in a mixing bowl. Add butter and beat at medium speed until large crumbs form. Press 2 1/2 cups crumbs evenly on bottom of pan. To remaining crumbs, add walnuts and coconut. Toss to combine.
3. Whisk jam in a medium bowl until pourable. Pour over crust and spread evenly. Sprinkle with walnut-coconut crumbs.
4. Bake 30 minutes or until golden brown. Let cool on wire rack. Refrigerate several hours to overnight until cold. Slide the back of a wide spatula between foil and pan. Lift the foil to remove from the pan. Place on a firm surface. Cut into squares with a chef’s knife. Makes 16.
Per serving: 220 calories, 10g fat, 20mg chol., 2g prot., 31g carbs., 1g fiber, 75mg sodium
Photo credit: Teresa Blackburn