Recipes > Desserts

Raspberry Squares

Serves 36

For a nice presentation, trim G inch off the outer rim of the uncut baked block. The outside edges of all the cut squares will then be neat.

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour

1 1/4 cups quick-cooking oats

1/3 cup (2 1/3 ounces) granulated sugar

1/3 cup packed (2 1/3 ounces) light brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup finely chopped pecans or almonds, or a combination

12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 9 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked squares). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
   
2. In the bowl of an electric mixer, mix the flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With the mixer running at low speed, add the butter pieces; continue to beat until the mixture is well blended and resembles wet sand, about 2 minutes.
   
3. Transfer two thirds of the oat mixture to the prepared pan and use your hands to 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 remaining oat mixture evenly over the preserves. Bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes, rotating the pan from front to back halfway through the baking time. Cool on a wire 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.

VARIATION

Fig Squares

These not-too-sweet squares will remind you of the childhood favorite—Fig Newton cookies.

Combine 1 pound figs, tough stems trimmed, 3 cups apple juice, and a pinch salt in a medium saucepan over medium heat and bring to a simmer. Cook, stirring occasionally, until the figs are very soft and the juice is syrupy, 35 to 40 minutes. Transfer to a medium bowl and cool until warm. Puree the figs in a food processor until they are the consistency of thick jam and smooth, scraping down the sides of the work bowl as necessary. Return to the medium bowl and set aside. Follow the recipe for Raspberry Squares, substituting the fig puree for the preserves in step 3.

Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen television series 2007 season.

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