CHOCOLATE CHIP RASPBERRY BARS
These buttery bars combine the magical duo of chocolate and raspberry. My husband found this recipe in a farm paper, so I made it. The results were out of this world. -Bev Cudrak, Coaldale, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 48mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY CHOCOLATE CHIP BARS
The recipe for these bars came from the Oregon Fruit Products Co's website www.oregonfruit.com. Preparation time does not include the time needed for the pan to cool before cutting into bars.
Provided by Sydney Mike
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F, & grease a 13"x9" baking dish.
- In a saucepan, combine cornstarch & reserved syrup, heating & stirring about 3 to 4 minutes until thickened, then mix in the raspberries & set aside to cool.
- In a large bowl, stir together the flour, sugar, pecans, butter & egg until crumbly, then set aside 1 1/2 cups of this crumb mixture.
- Put remaining crumb mixture into the baking dish & press to flatten & even out.
- Evenly spread the cooled raspberry mixture into the baking dish, then sprinkle with chocolate chips before sprinkling the remaning crumb mixture over the top of the fruit.
- Bake 35 to 40 minutes or until lightly browned, then cool in the pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 161.2, Fat 9.4, SaturatedFat 4.8, Cholesterol 19.4, Sodium 3.8, Carbohydrate 19.2, Fiber 1.7, Sugar 10.4, Protein 1.8
CHOCOLATE CHIP RASPBERRY BARS (TOH)
Chocolate and raspberry with a shortbread crust. Taste of Home Bars and Squares 2012, submitted by Bev Cudrak of Alberta. Made this for Xmas trays and it went really fast!
Provided by mums the word
Categories Bar Cookie
Time 55m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and sugar.
- Cut in butter until mixture resembles course crumbs.
- Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
- Press remaining mixture into a greased 11 x 7 inch baking pan.
- Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
- Bake 35-40 minutes longer or until golden brown.
- Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
- Cool completely on a wire rack, then cut into bars.
Nutrition Facts : Calories 381.7, Fat 18.1, SaturatedFat 11.2, Cholesterol 56.2, Sodium 150.8, Carbohydrate 53.6, Fiber 1.2, Sugar 33.6, Protein 3
RASPBERRY-FILLED WHITE CHOCOLATE BARS
My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.
Provided by SharleneW
Categories Bar Cookie
Time 1h30m
Yield 1 9x9 pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Grease and flour 9-inch square pan. Cover bottom with parchment paper.
- Melt butter in small saucepan over low heat. Remove from heat.
- Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
- In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
- Stir in white chocolate chip mixture.
- Add flour, salt and almond extract; mix at low speed until just combined.
- Spread half (about 1 cup) of batter in greased and floured pan.
- Bake at 325° for 15 to 20 minutes or until light golden brown.
- Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
- Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
- Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
- Sprinkle with almonds.
- Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
- Cut into 1 x 2-inch rectangles.
- If desired, you can make them extra special by dipping in additional melted white chocolate chips.
- Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
- Set on waxed paper to cool.
Nutrition Facts : Calories 263.8, Fat 14, SaturatedFat 8, Cholesterol 43, Sodium 154.8, Carbohydrate 32.1, Fiber 0.5, Sugar 23.8, Protein 3.2
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