Mean Chef's Raspberry Mazurkas

From: Fanged Menace

On May 17, 2009

I made a full recipe in a 10x15 cookie sheet, and that turned out to be a great dimension, yielding 35 2x2 bars and 5 1x2 end trimmings. I baked them 25 minutes. I followed suggestions to reduce the jam to 20 oz, and that is a mistake — it's spread too thin. Go with at least the full 28.

From: Chicago Clare

On Jul 16, 2008

A half batch was perfect in a 9x13 pan. Simple, fast, and super yummy. Raspberries always taste fancy!

From: Heather U.

On Jul 10, 2004

I just got back from a "Dinner for Dessert" party (great idea, eh??), and despite having my fill of cheesecake, berry turnover, and phyllo-wrapped apple pie, the best dessert of the night was here at home thanks to this recipe. These bars are awesome. I halved the recipe and baked it in an 8 X 8" square pan. I garnished with checkerboard drizzles of chocolate ganache, cream cheese frosting, raspberry jam, and a sprig of mint. I didn't have any oats on hand so I used oat bran, which worked really well. "Yum" just about sums it up. Thanks, Mean Chef!

From: s'kat

On Dec 22, 2003

These are a wonderful, easy-to-make bar cookie. Let them sit in the pan for a few minutes to firm up before attempting to slice into squares. I cut the recipe in half, but at the rate these disappeared, it became very clear that I should have made the whole thing!!