Chocolate Raspberry Magic Cookie Bars Recipes

CHOCOLATE RASPBERRY MAGIC COOKIE BARS

Steps:

• Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
• Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
• Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.

CHOCOLATE RASPBERRY SQUARES

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.

MAGIC RASPBERRY COOKIE BARS

Steps:

• In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
• Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.
• Sprinkle with coconuts and pecans. Bake at 350 degrees for 25-30 minutes or until lightly brown.
• Cool completely and cut into bars. Store, loosely covered, at room temperature.

CHOCOLATE CHIP RASPBERRY BARS

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.

CHOCOLATE RASPBERRY LAYER BARS

Steps:

• For Base: Preheat oven to 375 degrees.
• Spray a 9 inch square cake pan with non-stick cooking spray.
• Combine flour& icing sugar;cut in butter until mixture is crumbly.
• Press firmly into greased pan.
• Bake at 375 for 15-18 minutes, or until golden.
• For Filling: Spread jam on warm crust.
• Melt white chocolate chips as directed on package.
• Beat cream cheese and cream in small mixer bowl.
• Add melted white chocolate,beating until smooth.
• Mix well.
• Spread evenly over jam.
• Chill to set, about one hour.
• For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
• Spread over filling.
• Chill until set.

MAGIC RASPBERRY COOKIE BARS

Steps:

• 1. In small bowl combine crumbs and sugar. Add margarine or butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan.2. Evenly drizzle sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.3. Sprinkle with coconut and nuts. Bake at 350°F for 25 to 30 minutes or until light brown.4. Cool completely. Cut into bars. Store, loosely covered, at room temperature.