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Raspberry-Almond Bars


Source: Food & Wine
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 Reviews:  5   Viewing: 1 - 5  
Rating: 5
by: Veronica Reviewed: 10/09/2014
Wonderful
Couple of firsts 4 me: (1) 1st time writing a recipe review; (2) made a 1st-time recipe 4 company w/o making it 1st 4 myself as a test &; (3) made a recipe from the internet w/o 1st reading reviews. Followed the recipe exactly & the bars were excellent -- buttery, crumbly crust -- sweet gooey jam center -- crunchy top. Couple of suggestions: line baking dish w/foil & overlap to make handles (easy 2 lift the finished recipe from pan & cut on a cutting board) & serve in small candy-type papers.
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Rating: 4
by: Elizabeth, TN Reviewed: 03/28/2013
Question
Sound delish, but how is melted butter/margarine divided between crust and filling? Assume the 3 tbsp. is for greasing the pan?
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Rating: 5
by: nike Reviewed: 12/22/2010
These are fabulous!
Need I say more? These are delicious, especially with a bit of vanilla ice cream on the side. I make the dough with butter and they turn out wonderfully. Always a hit...and they have a very long shelf life. Be warned: they are very sweet. If you are looking for a less sweet bar cookie, this is not it.
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Rating: 2
by: Lisa, AL Reviewed: 09/05/2010
Cooking time toooooooo long
There is no way this is edible after cooking that crust for 55 min. I nearly broke my teeth. I would cut down the cooking time to 15 min. for first round of crust and then maybe another 15-20 for the final topping.
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Rating: 4
by: sherry, NY Reviewed: 08/26/2009
I have made these bars many times, I do add alittle more jam to the top of the bars, but other than that the recipe is perfect. Always a hit when I make them.
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 Reviews:  5   Viewing: 1 - 5  
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