Chocolate Chip Raspberry Bars Recipe
Chocolate Chip Raspberry Bars Recipe photo by Taste of Home

Chocolate Chip Raspberry Bars Recipe

Publisher Photo
These buttery bars combine the magical duo of chocolate and raspberry. My husband found this recipe in a farm paper, so I made it. The results were out of this world. —Bev Cudrak, Coaldale, Alberta
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 40 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup cold butter, cubed
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 cup seedless raspberry jam
  • 1/2 cup miniature semisweet chocolate chips

Nutritional Facts

1 serving (1 each) equals 112 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 48 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping.
  2. Press the remaining mixture into a greased 11-in. x 7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown.
  3. Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars. Yield: about 3 dozen.
Originally published as Chocolate Chip Raspberry Bars in Country Woman November/December 2006, p37

Nutritional Facts

1 serving (1 each) equals 112 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 48 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Reviews for Chocolate Chip Raspberry Bars

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 6, 2013

Only change i would make is that i would go longer on that first bake, at 5 minutes, it's still too gooey to spread jam on. Go about 10 minutes.

MY REVIEW
Reviewed May. 30, 2013

This has the perfect balance of chocolate to raspberry ratio. Not overwhelmingly sweet. Just right!

MY REVIEW
Reviewed Apr. 23, 2013

One cup of butter is too much. 40 servings for such a small pan means everyone gets a crumb, not a big piece as soon in pic. skip this recipe

MY REVIEW
Reviewed Feb. 12, 2013

I needed something quick to make to bring to a function, and I love the taste of chocolate and raspberry. I too found these a bit of a buttery mess, and really not that yummy. I ended up making something else and throwing these bars out. What a waste of one good cup of butter. Sorry, me and my family did not like these.

MY REVIEW
Reviewed Feb. 3, 2013

I read all the rave reviews, so I decided to make this yummy looking dessert. It came out a greasy mess. Way too much butter. I used the one cup (two sticks) cut them into pieces as specified and it came out a greasy mess.  I incorporated the butter pieces with the flour and sugar using a pastry blender too.  I will not attempt to make these again until the recipe is altered and/or corrected.  Sad

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT