Chocolate Fudge Raspberry Crisp Recipes
CHOCOLATE FUDGE-RASPBERRY CRISP
Looking for a classic fruit dessert made with raspberry and chocolate? Then check out this delicious crisp that is baked to perfection.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
- In medium bowl, mix brown sugar, flour, oats and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.
- Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.
Nutrition Facts : Calories 270, Carbohydrate 43 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 0 g
DARK CHOCOLATE RASPBERRY FUDGE
Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 pounds (81 pieces).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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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