Raspberry Chocolate Chip Bars Recipes

CHOCOLATE RASPBERRY BARS

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.

RASPBERRY CHOCOLATE CHIP BARS

Steps:

• In a large mixing bowl, beat butter until creamy.
• Beat in flour and brown sugar.
• Press 2/3 of the batter into the bottom of a parchment paper-lined or greased 9x13-inch baking pan.
• Bake at 350 degrees for about 10 minutes, or until edges are golden. Remove from heat.
• In a medium microwave-safe bowl, combine 1 cup chocolate chips and can of sweetened condensed milk.
• Heat on high for 1 minute. Stir, and microwave for additional 15-20 second intervals, or until mixture is smooth.
• Pour over hot crust.
• With the remaining batter, shape into small flattened disks or break off small bits of batter, and scatter them across the chocolate mixture.
• Drop teaspoonfuls of raspberry jam over the chocolate and batter, as randomly as you'd like.
• Sprinkle with remaining chocolate chips.
• A lot of the chocolate mixture may not be covered by batter or jam, and that's fine.
• Bake for 25-30 minutes, or until the edges and top are golden brown. It may still jiggle - jam and chocolate will set as they cool - but the edges and the dough on top should be golden.
• Remove to a wire rack to cool completely. Once cool, a short chill in the fridge, 30-60 minutes, can help achieve cleaner cuts when cut into it (optional).
• Cut into bars. Cookies will keep well in airtight containers for up to 7 days.

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Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
• Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
• Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

CHOCOLATE RASPBERRY BARS

Steps:

• Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
• In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• When crust is cool, spread jam over crust.
• In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• In large mixing bowl, beat cream cheese & milk until smooth.
• Add melted vanilla chips & mix well.
• CAREFULLY spread cream cheese mixture over jam.
• Melt chocolate chips & butter, then stir until smooth.
• Drizzle or pipe over cream cheese layer.
• Refrigerate before cutting into SMALL pieces.

CHOCOLATE RASPBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl, beat butter until creamy.
• Beat in flour, sugar, and salt until well mixed.
• With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
• Melt over low heat until smooth.
• Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture.
• Sprinkle with remaining semi-sweet chocolate morsels.
• Continue baking for 25 to 30 minutes or until center is set.
• Cool completely on wire rack.

CHOCOLATE CHIP RASPBERRY BARS (TOH)

Steps:

• In a large bowl, combine flour and sugar.
• Cut in butter until mixture resembles course crumbs.
• Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
• Press remaining mixture into a greased 11 x 7 inch baking pan.
• Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
• Bake 35-40 minutes longer or until golden brown.
• Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
• Cool completely on a wire rack, then cut into bars.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.