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
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.
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
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
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.
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.
CHOCOLATE RASPBERRY SQUARES
This elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner's sugar. -Marilyn Swisher, Berrien Ctr, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 368 calories, Fat 19g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 148mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
RED RASPBERRY CHOCOLATE BARS
Make and share this Red Raspberry Chocolate Bars recipe from Food.com.
Provided by rickoholic83
Categories Bar Cookie
Time 1h
Yield 36 bars, 18 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Grease 9 x 13 baking pan.
- Stir together flour, sugar, pecans (or almonds) and egg in a large bowl.
- Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 1/2 cups crumb mixture.
- Press remaining crumb mixture on bottom of prepared pan.
- Stir jam to soften; carefully spread over crumb mixture.
- Sprinkle with chocolate chips.
- Crumble remaining crumb mixture evenly over top.
- Bake 40-45 minutes or until lightly browned.
- Cool completely in pan on wire rack; cut into bars.
Nutrition Facts : Calories 301.6, Fat 14.7, SaturatedFat 7.2, Cholesterol 39.5, Sodium 85.3, Carbohydrate 40.3, Fiber 1.2, Sugar 22.4, Protein 2.9
RED RASPBERRY-CHOCOLATE BARS.
I got this recipe from a Hershey's site and they are yummy!
Provided by sherry monfils
Categories Fruit Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350. Spray a 13 x 9 x 2" baking pan w/ cooking spray.
- 2. In lg bowl, stir together flour, sugar, pecans and egg. Cut in butter w/ a knife until mix resembles coarse crumbs. Set aside 1-1/2 cups of crumbs. Press remaining crumbs into bottom of pan.
- 3. Carefully spread jam over pressed crumb mix. Sprinkle w/ chocolate chips. Crumble reserved crumb mix evenly over top. Bake 40 mins, or until light brown. Cool, cut into bars.
FUDGY CHOCOLATE-RASPBERRY BARS
Categories Milk/Cream Mixer Chocolate Egg Dessert Bake Raspberry Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
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.
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HOLIDAY RED RASPBERRY CHOCOLATE BARS RECIPE
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Servings 24Total Time 3 hrs
- Stir together flour, sugar, pecans and egg in large bowl. Add butter; cut in with pastry blender or fork until mixture resembles coarse crumbs; set aside 1-1/2 cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.
- Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
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