The crust for these raspberry bars has plenty of spices and walnuts--the perfect foil for tangy-sweet raspberry preserves.

Source: EatingWell Magazine, December 1997


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-9-inch or 7-by-11 1/2-inch baking pan with cooking spray.

  • Combine flour, sugar, 1/2 cup walnuts, cocoa, orange zest, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a food processor. Pulse until walnuts are finely chopped. Add egg, oil and water; process until moistened. Transfer to prepared pan. Press into an even layer. Bake crust until dry to the touch and barely golden, 20 to 25 minutes.

  • Whisk jam and orange juice in a bowl. Spread evenly over the crust. Sprinkle with the remaining 2 tablespoons walnuts. Bake the bars until jam bubbles, 10 to 15 minutes longer. Transfer pan to a wire rack and cool completely before cutting into bars.

Nutrition Facts

113 calories; protein 1.6g; carbohydrates 19.6g; dietary fiber 0.6g; sugars 12.5g; fat 3.5g; saturated fat 0.4g; cholesterol 7.8mg; vitamin a iu 14.4IU; vitamin c 0.6mg; folate 27mcg; calcium 8.4mg; iron 0.5mg; magnesium 8.1mg; potassium 30.6mg; sodium 46.5mg; thiamin 0.1mg.

1 other carbohydrate, 1 fat