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Raspberry Cake Bars Recipe

Raspberry Cake Bars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

Showing 11-20 of 83

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  • on August 02, 2011

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    This recipe is great and a hit with all ages!! I actually didn't have lemon extract, but I did have almond. So I substituted 1/4tsp almond extract and instead of the pecans I used sliced almonds as my nut. I took this to a bake sale and had requests for more. And it was so easy to make!

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  • on June 29, 2011

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    pretty good!! i used vanilla and didnt really notice any difference! i think almond extract would be good but next time ill probably try lemon since it's summer... i think it will give it a lighter taste. also, i would like to try apricot jam with it!

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  • on May 18, 2011

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    Did not like this recipe! It did not cook right and it was not tasty. Very surprised considering all the great reviews. Oh well...

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  • on March 27, 2011

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    I love this recipe. It was very easy to make, delicious and an unexpected treat. I used more nuts because I love pecans. Thanks Sandra!

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  • on January 08, 2011

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    I made these for a cookie swap this Christmas and they were a big hit. Several friends and family members have since made it themselves and all thought they were yummy. I have made about six batches myself,and find you can prevent any excessive sticking by making sure only the dough touches the edges and bottom, not the jam. Also, make sure to cool completely. I made one batch without lemon extract and they were good, but I think the lemon makes it better. Also, I pounded the nuts pretty finely which made an even prettier top. I am all for easy baking, and these are so easy and just delicious. Great with morning coffee, too!

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  • on December 27, 2010

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    Tasted more like a cake than a cookie. No one in the family enjoyed it.

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  • on December 22, 2010

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    Can I give negative stars? I used the foil as advised... I sprayed foil with non-stick spray... They stuck to the foil (not just a little, but the foil was ON THERE. I am sure they taste, well, just ok. I guess I will never make a Sandra Lee recipe again- semi-homemade is just lazy and none of her recipes have ever really worked for me.

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  • on December 21, 2010

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    Made this recipe last night to initiate myself into baking (without having to buy a mixer. I replaced lemon extract with almond extract and added white chocolate chips, as recommended by other reviewers (thanks for the tips!. Aside from the longer baking time (since I used a bigger pan, this recipe was easy to make and very delicious. It was sweet but not overpoweringly so. I received a lot of compliments on it, both at work and at home. Thanks! :

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  • on December 20, 2010

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    Super, super easy! Took others' advice. 9x12 glass pan, sprayed with cooking spray. No problem coming out of the pan. Used almond extract, not lemon like others did. Huge hit at the office!

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  • on December 16, 2010

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    Loved it! I couldn't find seedless raspberry jam at the supermarket so I went with black raspberry. I may use a little less lemon extract next time as it was almost overpowering. Also, I didn't use foil. I sprayed a glass casserole dish with cooking spray and it came right out.

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