Raspberry Fudge Bars Recipes

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar together, beat in flour and salt.
• Reserve 11/2 cups, press the rest on the bottom of a 9x13 inch pan and bake for 10-12 minutes.
• Microwave 1 cup of chocolate chips with sweetened condensed milk until chips are melted and consistency is smooth. Spread/pour over crust.
• Mix nuts into reserved crumbs and sprinkle over fudge layer, drop dollops of jam over top, then sprinkle with remaining 1 cup of chocolate chips.
• Bake 25-30 minutes.
• Cool on wire rack.
• Cut into bars.

Steps:

• Make cake:
• Preheat oven to 350°F. Line 9x9x2-inch baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Add jam and whisk until melted. Cool slightly.
• Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold in. Gradually fold in chocolate mixture.
• Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
• Make glaze:
• Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
• Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. (Can be made 1 day ahead. Cover and keep chilled.)
• Cut into 12 pieces and serve.