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Individual Dark Chocolate-Raspberry Shortcakes

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"Homemade chocolate chip shortcakes are topped with fresh berries and sweetened whipped cream."
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35 m servings 234 cals
Original recipe yields 16 servings


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  1. Preheat oven to 425 degrees F. In a large bowl, stir together baking mix and the 1/4 cup sugar. Cut butter into baking mix using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in the center of mixture. Add half-and-half all at once. Stir with a fork just until moistened. Stir in Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips.
  2. On a lightly floured surface, pat dough into a 9x8-inch rectangle about 1/2 inch thick. Sprinkle with the 1 tablespoon sugar. Cut into 16 squares. Bake on a greased baking sheet for 10 minutes or until golden. Transfer to a wire rack; let cool for 10 minutes.
  3. Serve shortcakes with berries and whipped cream.

Nutrition Facts

Per Serving: 234 calories; 13.8 g fat; 27.7 g carbohydrates; 3.1 g protein; 12 mg cholesterol; 308 mg sodium. Full nutrition

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