The 5-Ingredient Raspberry Jam Bars My Co-Workers Rave About

Back in my cubicle-dwelling corporate days, these raspberry bars were my go-to dish for every office pot luck. They were so easy to whip up on a weeknight to have a delicious crowd-pleaser to share the next day.

This super-simple recipe evolved like a game of telephone. I can trace it as far back as a friend of a friend of my grandmother’s next door neighbor. The neighbor explained it to my grandmother, who recounted it to my mother, who then described it to me. To my knowledge, no person in this chain actually attempted to bake these gems until at me.  After a bit of tweaking and deciphering what was lost in communication, this recipe became one of my favorite easy desserts.

Texturally, these bars have everything you could ask for in a treat. They have a chewy, buttery crust layer, a gooey jam layer, and a bit of a crunch from the addition of a surprising ingredient: corn flakes. They are completely irresistible, and I guarantee everyone will ask you for the recipe.

Tips for Making My 5-Ingredient Raspberry Jam Bars

• This recipe uses a box of yellow cake mix as a convenient shortcut for the crust and the crumble. My favorite is Duncan Hines Classic Yellow Cake Mix.
• I love using Bonne Maman Raspberry Preserves for the filling, which come in a 13-ounce jar, but I’ve tested this recipe with jars ranging in size from 13 to 16 ounces, so any brand that fits within that range will work. You can use any flavor you like, and you can use either fruit preserves or jam, but I prefer the texture of the fruit preserves here.
• In the unlikely event that you have leftovers, these bars also freeze well. Just place the cut bars in a single layer in a large zipper lock bag and lay flat until frozen. Store them in the freezer for up to 1 to 2 months.

More Easy Cookies and Bars to Share