W/W Raspberry Squares Recipe

Simple but festive dessert squares with simple shortbread crust and sweet-tart raspberry topping, these W/W Raspberry Bars are a winner in my book.

PREP TIME10

COOK TIME45

TOTAL TIME55

Servings: 24

Calories: 104

Position an oven rack in the center and preheat oven to 350F degrees.
In a food processor, pulse the flour, ⅓ cup confectioner’s sugar, butter, and almond extract until the mixture is combined and butter cut into pea-size pieces.
Press the mixture evenly into a 7×11- inch ungreased baking pan to form a crust.
Bake until the crust begins to turn golden, about 20 minutes.
Meanwhile, in a small saucepan set over medium heat, combine the preserves and raspberries, stirring occasionally, until the preserves become liquid and the frozen raspberries are thawed, about 4 minutes.
When the crust is ready, pour the raspberry mixture over the hot crust and smooth it out evenly.
Bake until set, 20 to 25 minutes.
Remove from the oven and cool in the pan until the squares are just warm.
Cut into 24 squares.
When completely cool, dust with the remaining tablespoon confectioner’s sugar.

These raspberry squares will be a little sticky. I found it helpful to chill them in the refrigerator until firm, before removing them from the pan.

It’s best to cut them and loosen them from the sides of the pan, while they are still a little warm.

I skipped the almond extract since I didn’t have any and didn’t miss it.

Click here to see your W/W Personal Points for this recipe and track it in the W/W app or site.

5 *Smart Points (Green plan)

5 *Smart Points (Blue plan)

5 *Smart Points (Purple plan)

3 *Points Plus (Old plan)

Nutrition Facts

W/W Raspberry Squares Recipe

Amount Per Serving (1 raspberry square)

Calories 104Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 17g6%

Fiber 1g4%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.