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My review
Raspberry Chocolate Bars
Laura Fraser
"Sweet and fruity! Low-fat and perfect for after-school snacks."
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Ingredients
servings 72Original recipe yields 48 servings (48 bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (190 degrees C).
- Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
- Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
- Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
- Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.
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Reviews
Read all reviews 4253 Ratings
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Most helpful positive review
12/2/2002
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 halfwa...
Most helpful critical review
9/7/2004
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, li...
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12/2/2002
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 halfwa...
6/10/2009
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. Ho...
10/12/2002
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...
6/10/2004
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 ...
7/16/2007
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 sm...
3/21/2002
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.
10/19/2000
I substituted white chocolate chips. I liked it a lot and it gives the cookies a more grown-up look and taste.
9/7/2004
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, li...