Sometimes you just need a little treat. No occasion required. And when that craving hits, this easy bar cookie recipe is a perfect go-to! It’s quick to make, pantry-friendly, and comes together with just a handful of simple ingredients.

Bonus: The raspberry and almond combo feels just the right amount of fancy, even though it couldn’t be simpler to pull off.

Let’s Bake!

Prep the Pan:
Preheat your oven to 350°F. Spray an 8-inch square pan with nonstick spray (I used a metal pan).

Make the Dough:
In a bowl, combine the cookie mix, flour, butter, almond extract, and egg. The mixture will be a little crumbly — that’s exactly what you want!

Form the Base:
Press two-thirds of the dough into the bottom of your prepared pan, reserving the final third for the topping. Bake the base layer for 15 minutes.

Add the Filling:
While the base is baking, stir the crushed almonds into the reserved dough.

Assemble the Bars:
Remove the pan from the oven and carefully spread the raspberry jam over the warm base. Crumble the almond dough mixture over the top.

Bake Again:
Return the pan to the oven and bake for 20–25 minutes, or until the topping is golden brown.

Cool & Slice:
Let the pan cool completely before cutting into squares. (I cut mine into a 5×5 grid for perfectly snackable portions!)

Bonus Tips:
Swap raspberry jam for apricot or strawberry for a fun flavor change! Not a fan of almonds? Try crushed pecans or skip the nuts altogether.

What’s your favorite pantry treat when you want something quick but satisfying? Share it with us! I’d love to try your favorites too!

Eat well, friends!

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