Beginner
These Raspberry Squares couldn't be easier because you make one dough and then use it for the top and the bottom.
Make sure your bottom crust is thick enough to support the toppings. I recommend 1/2 to 3/4 of the dough for the bottom depending on the size of your pan. Also make sure to really pat it down in the pan so it will create a solid "cookie" crust.
I get the question of seedless or seeded jam. Well, that's your preference. I like the seeded, but if that's not your "jam" 😂 use seedless is fine.
This method is so simple, and you can use it all year long for whatever fruits are in season.
Spring - Strawberry & Rhubarb Squares
Summer - Lemon Blueberry Squares
Fall - Apple Squares
Winter/Holiday - Cranberry & Pecan Squares.
You can make the dough ahead of time and keep it in the fridge until you are ready to make the Raspberry Squares. You will need to let it warm up a bit before you can press it into your pan.
These also keep really well after they are baked. They will still taste delicious several days after baking, or freeze them and pull them out when you need them.
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