LAYERED RASPBERRY SQUARES
Makes about 4 dozen.
Adapted from the Jan. 27, 1982, edition of Taste.
• 3 1/2. c. flour
• 1 c. granulated sugar
• 1 tsp. baking powder
• 3/4. tsp. salt
• 1 c. (2 sticks) unsalted butter, cut into small pieces
Recipe: Layered Raspberry Squares
April 28, 2010 at 9:09PM
• 2 eggs, lightly beaten
• 1 (10-oz.) jar red raspberry preserves
• 2 c. powdered sugar
• 2 to 3 tbsp. milk
• 1 oz. semisweet chocolate
• 1 tsp. shortening
• 1 to 11/2 tbsp. boiling water
Directions
Preheat oven to 375 degrees. In a food processor fitted with a metal blade, combine flour, granulated sugar, baking powder and salt, and pulse to combine.
Add butter and pulse until mixture resembles small peas. Add eggs and pulse until thoroughly combined; mixture will be crumbly.
(Alternately, whisk dry ingredients together in a large bowl, and, using a pastry cutter, cut in butter until mixture resembles small peas. Stir in eggs.)
Reserve 21/2 cups dough. Press remaining dough into bottom of a 9- by 13-inch baking pan. Spread raspberry preserves evenly over dough. Sprinkle reserved dough evenly over raspberry preserves and press lightly to form a top crust. Bake until set, about 30 minutes. Remove from oven, transfer pan to a wire rack and cool completely.
In a small bowl, whisk together powdered sugar and milk and spread icing evenly over cooled bars. In a small bowl, combine chocolate and shortening. Pour in boiling water and whisk until a glaze forms. Drizzle glaze over icing and let stand until chocolate sets. Cut into 11/2-inch squares and serve.
Nutrition information per serving:
Calories126Fat4 gSodium53 mg
Carbohydrates21 gSaturated fat3 gCalcium11 mg
Protein1 gCholesterol19 mgDietary fiber0 g
Diabetic exchanges per serving: 1 1/2 other carb, 1 fat.
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