Whether you’re taking dessert to a gathering, craving something sweet, or want a tasty snack to keep on hand, these homemade raspberry jam squares fit the bill. A quick raspberry jam is the star, and a simple topping of slivered almonds and graham cracker crumbs finishes these bars perfectly.
What you’ll need
- Light butter
- Sugar
- You can substitute a zero-calorie sweetener if you prefer. I haven’t tested the recipe with sweeteners, but notes in the recipe card include adjusted calories and points for that swap.
- Vanilla extract
- Eggs
- Kosher salt
- All-purpose flour
- Fresh raspberries
- If using frozen raspberries, they should work but will release extra water. Reduce the water added to the cornstarch slurry and adjust until the mixture reaches a jam-like consistency.
- Cornstarch
- Water
- Graham cracker crumbs
- Slivered almonds
Make the homemade raspberry jam
This jam is quick and straightforward. Place the raspberries in a small saucepan over medium heat with 1 tablespoon of the sugar. Whisk the cornstarch into the water until dissolved, then pour the mixture into the berries. Cook and stir for about 10 minutes, until thick and jam-like. Remove from heat and let cool slightly before assembling the bars.
Make the raspberry jam squares
Preheat the oven to 350°F (175°C).
In a bowl, melt the butter. Add the remaining sugar (reserve 1 tablespoon for the jam), vanilla extract, eggs, and kosher salt. Whisk until combined, then fold in the flour with a rubber spatula until smooth.
Spray a 9 x 13-inch baking dish with cooking spray. Spread the batter evenly across the bottom of the dish. Dollop the warm raspberry jam over the batter and gently spread it as evenly as possible without mixing it into the base.
Sprinkle graham cracker crumbs and slivered almonds evenly over the top, pressing the almonds lightly so they adhere.
Bake for 30 minutes, then allow to cool completely before cutting into 12 equal squares.
Homemade Raspberry Jam Squares
Equipment
-
small saucepan
-
9 x 13 baking dish
Ingredients
- 1/4 cup light butter
- 3/4 cup sugar, divided
- 1 tsp vanilla extract
- 2 eggs
- 1/4 tsp kosher salt
- 1 cup all purpose flour
- 12 oz raspberries, fresh
- 1 tbsp cornstarch
- 1/2 cup water
- 2 tbsp graham cracker crumbs
- 2 tbsp slivered almonds
Instructions
-
Preheat the oven to 350°F (175°C).
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Measure out 3/4 cup sugar, removing 1 tablespoon to reserve for the jam.
-
Place raspberries in a small saucepan over medium heat and add the reserved 1 tablespoon sugar.
-
Whisk the cornstarch into 1/2 cup water, then pour over the berries and cook for about 10 minutes, stirring, until thick.
-
Melt the butter in a bowl. Add the remaining sugar, vanilla, eggs, and salt; whisk to combine. Fold in the flour with a spatula.
-
Spray a 9 x 13-inch baking dish with cooking spray and spread the batter evenly in the pan.
-
Dollop the raspberry jam over the batter and spread gently. Sprinkle graham cracker crumbs and almonds on top, pressing the almonds in slightly.
-
Bake for 30 minutes. Cool completely, then slice into 12 equal squares.
Weight Watchers
Notes
- 5 WW Points on all plans
Using a zero-calorie sweetener (such as monk fruit or stevia) reduces the recipe to about 100 calories per square and approximately 2 WW points each.
Nutrition
You might also enjoy:
Blueberry Cobbler
My Mom’s Almond Biscotti