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
Nutrition Facts : Calories 180 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 85 milligrams, Carbohydrate 22 grams, Fiber
CHOCOLATE RASPBERRY CRUMBLE BARS
I found a similar dessert at a bakery once and had to make my own recipe for chocolate raspberry crumble bars. I can barely tell the difference! If you love chocolate and berries, this is a good recipe for you! The drizzled chocolate makes for a very nice presentation.
Provided by Kris Young
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
- Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
- Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
- Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 33.9 g, Cholesterol 23 mg, Fat 10 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 6.2 g, Sodium 48.2 mg, Sugar 23.3 g
CHOCOLATE RASPBERRY CRUMBLE SQUARES
These chocolate raspberry crumble squares have a crunchy oatmeal bottom and then layered with raspberry jam, semi-sweet chocolate chips. Topping off these delicious squares is an oatmeal streusel topping and drizzled chocolate.
Provided by Dana
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°
- In a large bowl, mix together the oats, flour, brown sugar, granulated sugar, salt, and baking powder.
- Beat in the softened butter until the mixture is blended and crumbly. Remove 1 cup of the mixture and set aside.
- In an 8x8 baking dish, press the remaining oat mixture into the bottom and form a crust.
- Bake in the oven for 10 minutes and then remove.
- Carefully spread the raspberry jam over the top of the baked crust, making sure to spread it well and evenly.
- Top the raspberry jam with the 1 cup of semi-sweet chocolate chips.
- Take the 1 cup of oat mixture and crumble with hands and spread it on top of the chocolate chips.
- Bake in the oven for about 35 minutes.
- Remove from the oven and allow it cool COMPLETELY before adding a chocolate drizzle or removing it from the baking dish.
- Cut into squares. I cut mine into 9 squares but you can make them smaller if you wish!
- Store in an airtight container.
- Melt the ¼ cup of chocolate chips in the microwave 15 seconds at a time, stirring each time.
- Once the chocolate is mostly melted, stir until it has all melted and drizzle on the squares.
Nutrition Facts : Calories 595 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 serving, Sodium 328 grams sodium, Sugar 52 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHOCOLATE RASPBERRY SQUARES
This elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner's sugar. -Marilyn Swisher, Berrien Ctr, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368 calories, Fat 19g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 148mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
- Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
- Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g
CHOCOLATE RASPBERRY CRUMB BARS
Make and share this Chocolate Raspberry Crumb Bars recipe from Food.com.
Provided by Caryn
Categories Bar Cookie
Time 1h
Yield 3 dozen bars
Number Of Ingredients 8
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.
OLD-WORLD RASPBERRY BARS
Steps:
- Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
- Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
- Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.
Nutrition Facts : Calories 200 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber
CHOCOLATE RASPBERRY BARS
This great recipe comes from Taste of Home New Cake Mix Creations cookbook & is only for the sweetest of sweet tooths! Preparation time does not include time needed for crust to cool or for completed bars to cool in the refrigerator.
Provided by Sydney Mike
Categories Bar Cookie
Time 25m
Yield 60 serving(s)
Number Of Ingredients 9
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.
RASPBERRY CRUMB BARS RECIPE
These easy to make Raspberry Crumb Bars are buttery, sweet, and impossible to eat just one of! If you're a fan of picnics in the park and tall glasses of sweet tea, these crumb bars are calling your name. Make this summertime classic dessert today!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray an 8x8-inch baking pan with nonstick baking spray or line the pan with foil and spray the foil for easier removal of the bars. Set aside.
- In a large bowl, mix together the sugar, flour, baking powder, and salt until combined. Add in the egg and vanilla and mix again until combined. Slice the stick of butter into tablespoon sizes, add them to the mixture, and cut the butter in with a fork or pastry cutter. You want this mixture to have big crumbles in it.
- Pour half of the mixture into the prepared pan and pack it down into the bottom while spreading to the edges. Pour the raspberry jam or preserves onto the crust and spread it to the edges. Pour the remaining flour and butter mixture all over the top of the raspberries.
- Bake for 35-40 minutes, until the top begins to turn a golden brown color. Cool completely at room temperature before cutting. This will take a couple of hours.
Nutrition Facts : ServingSize 1 bar, Calories 167 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 25 mg, Sodium 60 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g
HOME
Steps:
- Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
- Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
- Bake for 10 to 12 minutes or until edges are golden brown.
- Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.
- Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
- Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
RASPBERRY CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
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- Preheat your oven to 350 degrees. Spray a 13 by 9 inch baking pan and line the bottom with parchment paper and set aside.
- In a large bowl cream together the butter and sugar, add the flour and salt and mix together until you have a crumbly mixture.
- In a microwave safe bowl, melt together the 1 cup of the chocolate chips and the condensed milk. Stir until the mixture has come together and the chocolate has melted.
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Cuisine AmericanCategory DessertServings 24Total Time 1 hr
- In a large bowl, beat butter until creamy. Beat in flour and brown sugar until well mixed. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake approximately 10 to 12 minutes or until edges are golden brown; remove from oven and set aside.
- In a small saucepan over low heat, combine 1/2 cup semisweet chocolate chips, 1/2 cup bittersweet chocolate chips, and sweetened condensed milk. Melt over low heat, stirring until smooth. Remove from heat and spread over prepared hot crust.
- Stir chopped nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop, by teaspoons, raspberry jam over the crumb mixture. Sprinkle with remaining 1 cup semisweet and bittersweet chocolate chips.
CHOCOLATE RASPBERRY CRUMBLE BARS - THREE OLIVES BRANCH
From threeolivesbranch.com
Cuisine AmericanTotal Time 2 hrs 50 minsCategory DessertCalories 407 per serving
- In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
CHOCOLATE RASPBERRY CRUMB BARS - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 280 per serving
- Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper, or spray with cooking spray (I like the one with flour in it.)
- In the bowl of a stand mixer (or large bowl if using a hand mixer), cream together the butter and sugar until smooth.
CHOCOLATE ALMOND RASPBERRY CRUMB BARS - LIZZY LOVES FOOD
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Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 357 per serving
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
CHOCOLATE RASPBERRY CRUMBLE | RECIPES
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Servings 8Total Time 50 mins
- Place flour in large bowl. Cut in butter until mixture resembles bread crumbs. Add oats, brown sugar and chocolate pieces, stirring until combined. Sprinkle mixture over sweetened raspberries.
RASPBERRY CRUMBLE BARS - REAL - VIBRANT
From realandvibrant.com
Ratings 3Category Dessert, SnackCuisine AmericanTotal Time 1 hr
- In a food processor, pulse rolled oats, flour, brown sugar, baking soda, and salt. Add coconut oil and pulse to create a crumbly texture.
- Measure 1 cup of the oat mixture and set aside. Using your hands, spread and press down the remaining mixture onto the bottom of the baking dish. Bake for 10 minutes.
RASPBERRY CRUMBLE - THE BEST BERRY CRUMBLE BARS RECIPES
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Reviews 10Servings 7Cuisine AmericanCategory Dessert
- Firstly, in a bowl, combine the raspberries with the sugar (50 grams) and cornflour. Mix well and set aside
- Add the cold butter cubes and egg yolk. Crumble using your fingers. You want it to be like bread crumbs in texture
- Next, take a baking dish, grease it with butter and pour ¾th of the prepared crumbs into it. Lightly press the mixture down. Gently pour the raspberry mixture onto it and spread evenly. Now, pour the remaining ¼th crumbs onto it and press gently to form a layer
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5/5 (1)Total Time 45 minsCategory Brownies & BarsCalories 419 per serving
- Pre-heat the oven to 180C (350F). Line a 23cm (9-inch) square baking tray with parchment paper.
- Pour the cream into a small saucepan and gently heat it on the stovetop on a low heat. When the cream is warm and starting to simmer, do not let it boil; pour cream over the chocolate and let it sit for 2-3 minutes.
- Combine the raspberries, lemon juice and cornflour in a medium bowl and mix until combined. Add the raspberries mixture into your baking pan onto the chocolate ganache and spread evenly.
- Whilst the crumble bar is cooling. Add yoghurt and powdered icing sugar to a medium bowl and stir until combined. If the glaze is too thick, add 1 teaspoon at a yohurt time until you reach the desired consistency. The same goes for if the glaze is too runny, then add 1 tablespoon at a time of powdered icing sugar until you have reached the right consistency. Drizzle over the bars to serve.
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- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
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- Pre-heat the oven to 350 degrees F and grease an 8×8 pan (9×9 would work as well but may require a little less bake time).
- Add in the softened butter and vanilla and mix until fully combined. The mixture will seem a little dry but should hold together when pressed between your fingers. Having a few larger chunks left in the mixture is perfectly fine.
- Pour ⅔ of the mixture into the pan (this ends up being about 2 ½ cups of the unpacked dough mixture) and press it firmly into the bottom of the pan. Set aside the rest of the mixture to be used as the topping. Bake the bottom crust for 15 minutes.
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- Press 1 3/4 cups crumb mixture onto bottom of baking dish and bake for 10-12 minutes or until golden brown.
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From dearcrissy.com
4.2/5 (33)Category DessertsServings 1Estimated Reading Time 3 mins
- Add the flour, sugar, salt and the cold butter into a food processor. Process until coarse crumbs are formed. Set aside 1 ½ cups of the mixture for the topping. I kept it in the refrigerator until ready to use. Press the remaining crumbs into the bottom of the prepared pan. Bake for 12 minutes or until light golden brown.
- Add the condensed milk and 1 cup of the chocolate chips to a small sauce pan. Over low heat stir constantly until chips are completely melted. Pour the chocolate mixture over the baked crust and spread evenly. Sprinkle the remaining crumb mixture evenly over the top of the chocolate.
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- BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. Press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
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From chocolatemoosey.com
4.4/5 (24)Estimated Reading Time 4 minsServings 8Total Time 1 hr
- In a large bowl, whisk together the sugar, flour, baking powder, and salt. With a pastry cutter or two knives, cut in the butter until the pieces look like small pebbles.
- Cut in the egg with the pastry cutter. Dough will be dry and crumbly but should form a dough when pressed together. If it's too dry, add a drop or two of water. Dough should not be wet and sticky.
- Reserve 1/2 cup for the topping. Pat the rest into the bottom of the pan. Top with raspberry jam.
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4.6/5 (11)Estimated Reading Time 2 minsServings 12Total Time 55 mins
- In a large bowl, whisk together sugar, flour salt and baking powder. Using your hands, fork or pastry cutter, cut in the butter until it resembles a coarse meal. (I like to use my hands.) Mix in the lemon zest and egg until fully combined. Press half of dough into the prepared baking pan and bake for 7 minutes.
- While the crust is baking, stir together the raspberries, lemon juice, sugar and cornstarch. Once crust is done, spread raspberry mixture over the warm crust and crumble the remaining dough over the raspberries. No need to make this absolutely perfect, it's looks nice when some raspberry color shows through. Place back into oven and bake for another 35-45 minutes or until top starts to turn slightly golden. Once done, allow them to cool completely before cutting.
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