Chocolate And Raspberry Macaroon Bars Recipes

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RASPBERRY MACAROON BARS

We transformed the sweet, tantalizing flavor of raspberry macaroons into this scrumptious cookie bar version. Make 'em now; thank us later.

Provided by My Food and Family

Categories     Recipes

Time 1h38m

Yield 32 servings, 1 bar each

Number Of Ingredients 5



Raspberry Macaroon Bars image

Steps:

  • Preheat oven to 350°F. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan. Bake 16 to 18 min. or until golden brown.
  • Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in coconut.
  • Spread jam onto crust. Top evenly with coconut mixture; press into jam using spoon or spatula. Cool completely. Cut into 32 bars. Store in airtight container at room temperature.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 1 g

1 pkg. (18 oz.) refrigerated sliceable sugar cookies
1/3 cup butter or margarine
1 pkg. (10 oz.) JET-PUFFED Marshmallow s
1 pkg. (10 oz.) BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup seedless raspberry jam

RASPBERRY & CHOCOLATE SHORTBREAD BARS

A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10



Raspberry & Chocolate Shortbread Bars image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 48mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 jar (10 ounces) seedless raspberry spreadable fruit
4 ounces bittersweet chocolate, finely chopped
1/3 cup heavy whipping cream

CHOCOLATE MACAROON BARS

Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8



Chocolate Macaroon Bars image

Steps:

  • In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups chocolate wafer crumbs
6 tablespoons confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3-3/4 cups sweetened shredded coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

CHOCOLATE RASPBERRY BARS

My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11



Chocolate Raspberry Bars image

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup butter, cubed
FILLING:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons 2% milk
1 cup white baking chips, melted
GLAZE:
3/4 cup semisweet chocolate chips
2 tablespoons shortening

FUDGY MACAROON BARS

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. -Beverly Zdurne, East Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 15



Fudgy Macaroon Bars image

Steps:

  • In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

Nutrition Facts : Calories 219 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

4 ounces unsweetened chocolate
1 cup butter
2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs, lightly beaten
FILLING:
3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
TOPPING:
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

RASPBERRY MACAROONS IN CHOCOLATE SHELLS

Chocolate gives the bite-size macaroons an appealing crunch, the perfect dessert at a Passover meal. Imagine you're decorating bonbons-embellish each with a different garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 20

Number Of Ingredients 8



Raspberry Macaroons in Chocolate Shells image

Steps:

  • Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
  • Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
  • Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
  • Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
  • Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.

2 cups dried sweetened flaked coconut
3 tablespoons granulated sugar
1 large egg white
Pinch of coarse salt
1/2 cup fresh raspberries
6 ounces semisweet chocolate, chopped
2 teaspoons coconut oil (or corn syrup, if not keeping kosher for Passover)
Edible gold leaf, toasted coconut, and sanding sugar, for garnish

CHOCOLATE AND RASPBERRY MACAROON BARS

These are so good. A brownie-type crust and then the sweet jam and fluffy hazelnut meringue - wonderful!

Provided by evelynathens

Categories     Bar Cookie

Time 1h5m

Yield 36 bars

Number Of Ingredients 11



Chocolate and Raspberry Macaroon Bars image

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 13 x 9 inch Pyrex baking dish.
  • Melt butter with chocolate over low heat.
  • Beat in ½ cup sugar and egg.
  • Stir in 1 tsp of vanilla, the flour and a pinch of salt.
  • Spread mixture in prepared pan and bake for 15 minutes.
  • Let cool 5 minutes.
  • Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
  • Increase oven temperature to 375 degrees F.
  • In processor, grind hazelnuts fine with remaining sugar and salt.
  • Add whites and remaining vanilla and blend.
  • Spoon carefully over jam topping, covering it completely.
  • Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
  • Let cool.
  • Cut into 36 bars.

Nutrition Facts : Calories 122.5, Fat 6.4, SaturatedFat 1.4, Cholesterol 9.3, Sodium 54.1, Carbohydrate 15.2, Fiber 0.9, Sugar 12.3, Protein 2.1

1/4 cup butter
1 ounce chocolate, chopped
1 3/4 cups sugar
1 large egg
1 tablespoon vanilla
1/3 cup all-purpose flour
1/2 cup seedless raspberry jam
2 tablespoons orange liqueur
2 cups hazelnuts
1/2 teaspoon salt
6 large egg whites

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