Chocolate Chip Raspberry Bars Toh Food

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• 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., Press the remaining mixture into a greased 11x7-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., 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.

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.

CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream shortening, eggs and brown sugar. Add in milk and vanilla extract and mix well. Gradually add in flour, baking powder, baking soda, and salt. Mix until well blended.
• Fold in chocolate chips and stir until chips are evenly distributed in dough. Spread dough in pan and bake 25 to 30 minutes. Let cool before cutting into bars.

RASPBERRY CHOCOLATE BARS

Steps:

• 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.

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.

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.

CHOCOLATEY RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F.
• Beat butter in bowl at medium speed, scraping bowl often, until creamy. Add flour, brown sugar and salt; beat at low speed, scraping bowl often, until well mixed.
• Press about 1 3/4 cups mixture onto bottom of lightly greased 13x9-inch baking pan with floured hands. Reserve remaining mixture. Bake 10-12 minutes or until edges are lightly browned.
• Combine in small heavy saucepan 1 cup morsels and sweetened condensed milk. Cook over medium-low heat, stirring constantly, 3-5 minutes or until smooth. Spread over hot, partially baked crust.
• Stir chopped nuts into remaining crumb mixture; sprinkle over bars. Drop scant teaspoonfuls of raspberry jam over chocolate and crumb mixture; sprinkle with remaining morsels. Bake 25-30 minutes or until topping is light golden brown and center is set.
• Cool completely on wire rack. Cut into bars

CHOCOLATE RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

HERSHEY'S CHOCOLATE RASPBERRY DESSERT

Steps:

• Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
• Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
• Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
• For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
• Be sure to cover and refrigerate leftovers.

RASPBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well.
• Add the flour and baking soda and continue mixing.
• Stir in the chocolate chips and then very gently fold in the raspberries.
• Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
• Bake for about 10 minutes at 350. Enjoy!

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 COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

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.

RASPBERRY-FILLED WHITE CHOCOLATE BARS

Steps:

• Heat oven to 325°F.
• Grease and flour 9-inch square pan. Cover bottom with parchment paper.
• Melt butter in small saucepan over low heat. Remove from heat.
• Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
• In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
• Stir in white chocolate chip mixture.
• Add flour, salt and almond extract; mix at low speed until just combined.
• Spread half (about 1 cup) of batter in greased and floured pan.
• Bake at 325° for 15 to 20 minutes or until light golden brown.
• Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
• Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
• Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
• Sprinkle with almonds.
• Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
• Cut into 1 x 2-inch rectangles.
• If desired, you can make them extra special by dipping in additional melted white chocolate chips.
• Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
• Set on waxed paper to cool.