During my corporate days when I lived in a cubicle, these raspberry bars were a staple at office potlucks. I was able to easily make this on a weeknight and have a delicious dish to share with everyone the next day.
This super simple recipe has evolved like a game of telephone. I can trace it back to a friend of a friend who lived next door to my grandmother. My neighbor explained it to my grandmother, my grandmother told it to my mother, and my mother explained it to me. As far as I know, no one in this chain actually tried to burn these gems until I came along. After a little tweaking and deciphering what was lost in communication, this recipe became one of my favorite easy desserts.
Texture-wise, these bars have everything you want in a snack. It features a layer of chewy buttery dough, a layer of gooey jam, and a little crunch from the addition of a surprising ingredient: cornflakes. It’s so appealing that everyone is sure to ask for the recipe.
Simply Recipes / Frank Tiu
Tips for making 5-ingredient raspberry jam bars
- This recipe uses a box of yellow cake mix as a handy shortcut for the crust and crumble. my favorite is Duncan Hines Classic Yellow Cake Mix.
- I love using it Bonne Maman Raspberry Preserve The filling comes in a 13-ounce jar, but I tested this recipe in jars ranging in size from 13 to 16 ounces, so any brand that falls within that range will work. You can choose the flavor you like, you can use fruit jam or jam, but I prefer the texture of fruit jam.
- In case you happen to have leftovers, these bars freeze well. Place the cut bars in a large ziplock bag in a single layer and let them lie flat until frozen. Store in the freezer for up to 1-2 months.
Simply Recipes / Frank Tiu
2025-10-28 23:04:00
