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Ingredients
48
Original recipe yields 48 servings
Directions
Nutrition Facts
Per Serving:
72 calories; protein 0.6g; carbohydrates 9.6g; fat 3.7g; cholesterol 7.6mg; sodium 20.9mg. Full Nutrition
Most helpful positive review
Most helpful critical review
I did not think these bars were that great. I was expecting more of a thicker crumbly bar than what this recipe produced. I also thought they were a bit tart. Perhaps using raspberry jam like someone else suggested would have made a better tasting dessert. NOTE - the recipe is low fat if you cut them into 48 servings. Read More
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(5) Reviews: Most Helpful
FANTASTIC!! My only suggestion is to make sure you beat the butter/margarine for 15-30 seconds before adding the sugar and flour mixture. And you also only have to shape the dough about halfway up the sides of the pan. Read More
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(26) These taste phenomenal but I gave them a 4 because you can't make them as written. Since other readers said they were too thin in a 9x13 I made mine in an 11x7, which I think was perfect. However, there's no way you'd get 48 servings out of them, even in a 9x13. In an 11x7 my husband and I each had dessert 3 times, so basically 6 servings. The other problem I have with the directions is step #4. If you're just supposed to sprinkle the chocolate chips and spoon the raspberry mixture on top, you get a lot of crust peeking through. I ended up just spreading it all on top like a frosting, leaving some edge of the crust showing. It looked pretty and evenly distributed the toppings. Read More
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(21) My husband thought this recipe was "excellent" It was delicious but I think it could have been even better if I had used a smaller size pan to bake the crust in, making the bars thicker. Also, I did add extra sugar to the raspberries to sweeten them up. Will make this again Read More
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(20) Advertisement
Absolutely fantastic but rich. Be sure and cut into small squares. The crust is wonderfully buttery crumbly; when I baked the crust for the first 15 minutes it only browned on the edges and seemed a bit loose still but it turned out wonderfully. And the whole thing will solidfy a bit more once it cools so don't worry if it all seems just slightly loose after the final baking. Enjoy! Read More
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(12) Worth 6 stars! This is an incredible recipe! The combination of chocolate & raspberry is incredible & the shortbreadish crust goes perfectly. What a lovely cookie! I made it in a slightly smaller dish than the recipe asked so my crust was thicker - as a result I had to cook the crust 3 minutes longer. This recipe is going in my permanent file I will use it frequently & try different berries (blueberries blackberries etc). DE-LISH! Unfortunately these are far from low in fat - the butter & the chocolate provide plenty of fat - but well worth it! Read More
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(9) I found this abit tart on top so I sprinkled it with icing sugar. I also kneeed the dough into a ball then spread it into the pan so it would not be crumbly. Read More
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(8) Advertisement
I substituted white chocolate chips. I liked it a lot and it gives the cookies a more grown-up look and taste. Read More
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(7) I did not think these bars were that great. I was expecting more of a thicker crumbly bar than what this recipe produced. I also thought they were a bit tart. Perhaps using raspberry jam like someone else suggested would have made a better tasting dessert. NOTE - the recipe is low fat if you cut them into 48 servings. Read More
Helpful
(5) 
