Tate's Bake Shop Raspberry Squares

Indulge in the irresistible charm of Tate’s Bake Shop Raspberry Squares—an easy yet elegant dessert that perfectly balances buttery richness and fruity sweetness. These luscious squares start with a golden, crumbly shortbread crust made from creamy unsalted butter, a touch of vanilla, and just the right hint of salt. A generous layer of tangy-sweet raspberry preserves—preferably seedless for a smooth texture—brings a vibrant burst of flavor, while the rustic crumble topping, made with rolled oats, adds a delightful crunch. With just 15 minutes of prep time, these bars are baked to perfection in under an hour, making them the ideal treat for any occasion. Whether enjoyed as a midday snack, a potluck hero, or a simple dessert, these raspberry squares burst with homemade goodness. Serve them alongside a warm cup of tea or a scoop of vanilla ice cream for a truly decadent experience.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 16

Ingredients

• 230 grams Unsalted butter
• 200 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 300 grams All-purpose flour
• 0.5 teaspoons Salt
• 300 grams Raspberry preserves (preferably seedless)
• 100 grams Rolled oats

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal after baking.

Step 2

In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and mix until combined.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet butter-sugar mixture, mixing until a crumbly dough forms.

Step 5

Set aside 1/3 of the dough for the crumb topping. Press the remaining 2/3 of the dough evenly into the bottom of the prepared baking pan to form the crust.

Step 6

Bake the crust in the preheated oven for about 15 minutes or until lightly golden. Remove from the oven and let it cool slightly, about 5 minutes.

Step 7

Spread the raspberry preserves evenly over the partially baked crust.

Step 8

To the reserved 1/3 of the dough, add the rolled oats and mix together with your hands until crumbly. Sprinkle this mixture evenly over the raspberry layer to form the crumb topping.

Step 9

Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown.

Step 10

Remove the pan from the oven and let the raspberry squares cool completely in the pan on a wire rack.

Step 11

Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Cut into 16 squares and serve.

Step 12

Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1138.4g)

Amount per serving	% Daily Value*
Calories	4692.6

Total Fat 207.0g	0%
Saturated Fat 116.7g	0%
Polyunsaturated Fat g
Cholesterol 509.3mg	0%
Sodium 115.5mg	0%
Total Carbohydrate 691.3g	0%
Dietary Fiber 26.3g	0%
Total Sugars 381.7g
Protein 49.5g	0%

Vitamin D 0IU	0%
Calcium 175.3mg	0%
Iron 20.1mg	0%
Potassium 1117.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 4.1%

Carbs: 57.3%