Wednesday, July 25, 2012

Raspberry Squares

My mom and I originally found this recipe in Fitness Magazine back in December 2004 - and it's become a go-to recipe for something easy to throw together for the both of us. You could make the squares different by using a different jam, but we like the raspberry best I think. Just last week I even made them right before work - that's how simply and quick they are!

Por la familia de mi novio en Argentina - Espero que te gustarĂ­a esos dulces!

Raspberry Squares
5 TB butter, cut into small pieces
3/4 cup flour
1/2 cup oats
1/2 cup sugar
1 tsp vanilla
1/4 cup coconut (sweetened)
1/2 cup raspberry fruit preserves

350 degrees, for 25 minutes - then cool on a rack
Coat 8-inch square baking pan w/ spray. Line with foil if you want to - and spray that too - it makes clean up a lot easier and also makes getting the squares out of the baking dish. Don't try to use a bigger pan - the ingredient amounts are very specific to that size pan.
In a food processor, combine butter, flour, oats, sugar and vanilla until crumbly. (I also added a dash of cinnamon to my mix, but that's optional). In medium bowl, combine 1/2 cup crumbs and coconut (set aside this mixture).
Press remaining crumb mixture into the bottom of the pan. In another bowl, whisk preserves until smooth and spread over bottom layer of crumbs.
When spreading the preserves, stop just short of the crust edges, then sprinkle the top with the rest of the coconut crumb mixture! It's that easy!

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