“Almond bars that are covered with raspberry jam! Made easier with refrigerated sugar cookie dough. Bet no one will know or care if you took a shortcut. I usually double the recipe and use a 13x9 pan and bake a little longer. Recipe is from the Pillsbury website.”
16 bars

Ingredients Nutrition

  • 255.14 g roll Pillsbury sugar cookie dough
  • 118.29 ml seedless raspberry preserves
  • 4.92 ml cornstarch
  • 59.14 ml sliced almonds


  1. Heat oven to 350 degrees.
  2. Break up cookie dough into ungreased 8 inch square pan.
  3. With floured fingers press dough evenly into bottom of pan to form crust.
  4. Bake for 12-17 minutes or until edges are golden brown.
  5. Meanwhile in small saucepan combine preserves and cornstarch and mix well.
  6. Cook over medium heat just until mixture comes to a boil, stirring constantly.
  7. Remove pan from oven.
  8. Pour preserve mixture evenly over the crust.
  9. Spread to within 1/4 inch of edges.
  10. Sprinkle evenly with sliced almonds.
  11. Return to oven.
  12. Bake 10 more minutes.
  13. Cool 1 hour or until completely cool.
  14. Cut into 16 bars.

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