Ina Garten’s Tangy Raspberry Squares Recipe for Dessert Lovers

Raspberry squares spark joy with their irresistible combination of crumbly texture and sweet-tart flavor.

These delightful treats blend rich buttery layers with vibrant fruity notes that dance across your palate.

Elegant yet simple, the dessert transforms basic pantry ingredients into something extraordinary.

Crisp shortbread-like crusts provide a golden foundation for luscious raspberry preserves nestled between crunchy streusel-like toppings.

Delicate almonds add subtle nutty undertones that complement the bright fruit perfectly.

Home bakers adore how quickly these squares come together, requiring minimal skill but delivering maximum satisfaction.

The result is a sophisticated dessert that feels both comforting and impressive: gather your ingredients and let the baking magic begin!

Why Raspberry Squares Are Always a Win

• Savor Homemade Comfort: These raspberry squares deliver a delightful blend of buttery crust, sweet jam, and crunchy granola that feels like a warm hug from your favorite bakery.
• Quick and Easy Baking Adventure: With simple ingredients and straightforward steps, even novice bakers can create a stunning dessert in under an hour of active preparation time.
• Texture Party in Every Bite: Enjoy a perfect symphony of crisp crust, smooth raspberry jam, and crumbly granola topping that creates an irresistible mouthfeel with each delicious square.
• Versatile Dessert Delight: Perfect for casual family gatherings, afternoon tea, potlucks, or a sweet weekend treat that impresses without requiring complex culinary skills.

What You’ll Need for Raspberry Squares

• Butter: Rich, creamy foundation that provides tender texture and deep flavor, best when unsalted and at room temperature.
• Sugar: Adds sweetness and helps create golden, crisp edges in the cookie base.
• Vanilla: Enhances overall flavor with warm, aromatic notes, pure extract recommended.
• Flour: Structural ingredient that gives the cookie base its classic crumbly texture, all-purpose works best.
• Salt: Balances sweetness and amplifies other flavors in the recipe.

• Raspberry Jam: Sweet-tart filling that adds fruity brightness, seedless variety recommended for smooth texture.
• Granola: Provides crunchy, textural topping with nutty undertones, homemade or store-bought works well.
• Almonds: Adds nutty crunch and visual appeal to the top of the squares, sliced or slivered preferred.

• Confectioners' Sugar: Delicate, powdery topping that adds a light sweetness and elegant presentation.

How to Layer the Best Raspberry Bars

Step 1: Prepare Oven

Warm up your oven to 350 degrees Fahrenheit, creating the perfect baking environment for these delightful squares.

Step 2: Create Butter Base

• Softened butter
• Sugar

Blend on medium speed until perfectly mixed. Gently add vanilla extract and mix on low setting.

Step 3: Develop Dough Foundation

• Flour
• Salt

Slowly incorporate dry ingredients into butter mixture, mixing until dough starts to form a loose ball. Transfer dough onto a clean work surface.

Step 4: Build Crust Layer

Gently press two-thirds of the dough into a 9-inch square baking pan, covering bottom and slightly extending up sides, creating a smooth and even base.

Step 5: Spread Fruity Goodness

Carefully spread raspberry jam across the dough, leaving a small border around the edges to prevent overflow during baking.

Step 6: Create Crumbly Topping

Mix remaining dough with granola using hands. Crumble mixture over jam, ensuring most of the surface is covered. Sprinkle sliced almonds on top for extra crunch.

Step 7: Bake to Golden Perfection

Place pan in preheated oven and bake for 45 minutes until edges turn golden brown and top looks lightly crisp.

Step 8: Cool and Serve

Allow squares to cool completely for approximately one hour. Cut into 9 or 12 equal pieces. Dust lightly with powdered sugar for a beautiful finishing touch.

Tips That Keep Bars Buttery and Bold

• Soften Butter Strategically: Pull butter out of the refrigerator 30-45 minutes before baking to achieve the perfect spreadable consistency for smooth mixing.
• Sift Dry Ingredients Carefully: Use a fine-mesh strainer when sifting flour and salt to break up any potential clumps and create a lighter, more uniform texture.
• Press Dough Precisely: Use the back of a measuring cup or your fingertips to create an even, compact layer in the baking pan for a consistent crust.
• Jam Spreading Technique: Apply raspberry jam gently with an offset spatula, maintaining a small border to prevent burning and ensure clean edges when cutting.
• Cooling Matters: Allow raspberry squares to rest at room temperature for at least an hour, which helps them firm up and makes slicing clean and neat.

Storing Squares Without Sogginess

• Vacuum Seal: Lock freshly cut raspberry squares in vacuum-sealed bags to preserve their texture and flavor for up to 2 months. Remove air completely to prevent freezer burn and maintain the delicate pastry's crispness.
• Layer Separation: Place parchment paper between each raspberry square when storing in containers to prevent sticking and preserve their individual shapes. This technique keeps the delicate squares intact and prevents moisture transfer.
• Room Temperature: Keep raspberry squares in a cool, dry place inside a sealed container for 2-3 days if you plan to consume them quickly. Avoid direct sunlight and humidity to maintain their original taste and crumbly texture.

Raspberry Bar Variants You’ll Love

• Berry Blast Squares: Swap raspberry jam with a mixed berry preserve, combining strawberries, blueberries, and blackberries for a vibrant fruit flavor profile.
• Tropical Paradise Squares: Replace raspberry jam with mango or passion fruit preserves, and substitute granola with toasted coconut flakes for a sunny, island-inspired dessert.
• Nutty Chocolate Spin: Mix dark chocolate chips into the remaining dough, replace almonds with chopped pecans, and use a chocolate-raspberry jam for an indulgent treat.
• Spiced Autumn Squares: Incorporate ground cinnamon and nutmeg into the dough, use apple or pear jam, and top with crushed walnuts for a cozy, seasonal version.

Recap of Raspberry Square Magic

Raspberry squares from Ina Garten’s kitchen bring pure comfort and classic charm to dessert tables everywhere.

Delicate shortbread crusts cradle sweet raspberry jam, creating magical moments with each delightful bite.

Crisp granola topping adds unexpected texture and nutty complexity to these irresistible treats.

Almond accents provide subtle crunch that elevates the entire dessert experience.

Home bakers can easily recreate this elegant recipe with simple ingredients and straightforward techniques.

Passionate palates will find these raspberry squares impossible to resist – so grab your mixing bowl, share with friends, like this recipe, comment below, and spread culinary joy through delicious connection.

Ina Garten Raspberry Squares Recipe

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4.6 from 37 reviews

• Total Time: 1 hour
• Yield: 16 1x

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Description

Raspberry squares from Ina Garten deliver pure dessert magic with buttery shortbread and tangy fruit preserves. Elegant layers of rich pastry and sweet raspberry jam create an irresistible treat that makes classic baking feel luxurious and effortless for home cooks.

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Ingredients

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Main Ingredients:

• 2–⅓ cups all-purpose flour
• ¾ cup sugar
• ½ pound (2 sticks) unsalted butter, at room temperature

Jam and Topping Ingredients:

• 10 to 12 ounces good raspberry jam, such as Hero
• ⅔ cup good granola without dried fruit
• ¼ cup sliced almonds

Seasoning and Finishing Ingredients:

• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• Confectioners’ sugar, for sprinkling

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Instructions

1. Prepare the oven by heating it to 350°F (175°C), ensuring a consistent temperature for baking.
2. In an electric mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until just combined, then introduce vanilla extract at low speed.
3. Carefully sift flour and salt, gradually incorporating them into the butter mixture on low speed until the dough begins to form a cohesive mass. Transfer the dough onto a clean work surface.
4. Divide the dough, using approximately two-thirds to create an even base in a 9-inch (23-centimeter) square baking pan, pressing it slightly up the sides to about 1/4-inch (0.6-centimeter) height.
5. Spread jam across the dough, maintaining a small 1/4-inch (0.6-centimeter) border from the edges to prevent overflow during baking.
6. Combine the remaining dough with granola using your hands, gently breaking it into small crumbly pieces. Distribute these fragments evenly over the jam, ensuring most of the surface is covered. Scatter almonds on top for added texture and flavor.
7. Place the pan in the preheated oven and bake for 45 minutes, watching for a light golden-brown coloration indicating doneness.
8. Allow the bars to cool completely for approximately one hour at room temperature. Once cooled, slice into 9 or 12 uniform bars and dust lightly with powdered sugar for a delicate finish.

Notes

• Butter Magic: Bringing butter to room temperature transforms your mixing game, creating a silky-smooth base that blends effortlessly with sugar for dreamy, tender bars.
• Flour Power: Sifting flour and salt eliminates pesky lumps, ensuring a consistently smooth dough that bakes into a perfectly textured treat.
• Precise Pan Technique: Carefully pressing dough evenly across the pan’s bottom and sides builds a sturdy foundation that locks in flavor and prevents messy jam leaks.
• Jam Boundary Wisdom: Maintaining a small border when spreading jam prevents sticky mishaps and guarantees clean, picture-perfect bar slices.
• Patience Pays Off: Allowing bars to cool completely sets the structure, transforming your creation from fragile to firm and making cutting a breeze.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 290 kcal
• Sugar: 14 g
• Sodium: 50 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg