Raspberry Bark Recipes

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RASPBERRY-MOCHA CHOCOLATE BARK



Raspberry-Mocha Chocolate Bark image

Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 pound.

Number Of Ingredients 5

1-1/4 cups white baking chips
1 teaspoon shortening, divided
1/4 cup seedless raspberry preserves
4 tablespoons finely crushed chocolate-covered espresso beans, divided
1 cup plus 2 tablespoons dark chocolate chips, divided

Steps:

  • Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 18mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

GRANDMA'S RASPBERRY BARS



Grandma's Raspberry Bars image

Wonderful chewy Christmas cookie bars.

Provided by STACEY BILLER

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 9

¾ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raspberry jam
1 ½ cups rolled oats
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
  • Spread jam over mixture.
  • Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g

DARK CHOCOLATE RASPBERRY BARK



Dark Chocolate Raspberry Bark image

This delicious and decadent Dark Chocolate Raspberry Bark is a perfect keto, paleo, and vegan dessert recipe to whip up and enjoy!

Provided by Sara Nelson

Categories     Dessert

Time 3h30m

Number Of Ingredients 6

200g fresh raspberries
200g cocoa butter
½ cup (40g) unsweetened cocoa powder
½ cup (40g) unsweetened shredded coconut
¼ cup + 1 tbsp (60g) classic monk fruit sweetener
½ tsp pure vanilla extract

Steps:

  • In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
  • Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
  • Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
  • Remove baking sheet from the refrigerator and break chocolate bark into the desired size.

Nutrition Facts : ServingSize 1-inch piece, Calories 118 calories, Sugar 0.6 g, Sodium 0.4 mg, Fat 12.2 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 6.2 g, Fiber 4.6 g, Protein 0.6 g, Cholesterol 0 mg

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