RASPBERRY COCONUT MAGIC BARS
Raspberry Coconut Magic Bars are easy to prepare and are sure to delight the coconut lover in your life!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, butter, and sugar in a small bowl.
- Press into a lightly greased 9x13 baking dish.
- Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
- Bake for 20-25 minutes or until coconut is lightly browned.
- Let cool completely.
- Spread the preserves over the cooled coconut crust and sprinkle with pecans.
- Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
- Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
- Let chocolate firm up in the fridge or on the counter and cut into bars.
- Makes 36 bars.
Nutrition Facts : Calories 161 kcal, Carbohydrate 20 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 68 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CHOCOLATE-RASPBERRY CHEESECAKE BARS
With a cheesecake filling, chocolate drizzle and fresh raspberries, these devil's food bars are anything but basic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
- In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
- Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
- In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE-RASPBERRY LAYER CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
- Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
- In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
- Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
- For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
- To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
- Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.
CHOCOLATE RASPBERRY DREAM BARS
Layers of chocolate brownie, raspberry mousse and whip cream combine in a beautiful dessert bar. Perfect for Valentine's Day!
Provided by Danelle
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
- Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
- Meanwhile, make raspberry and whipped cream layers. With an electric mixer on high speed, beat the cream cheese, raspberry pie filling, 1/4 cup sugar and lemon juice in a large bowl until well combined. Mix in the fresh raspberries (you want the raspberries to break apart when you mix them in).
- In a separate bowl, beat the cream and remaining 2 tablespoons sugar on high speed until stiff peaks form.
- Fold 1 cup of the whipped cream into the raspberry mixture, refrigerate the remaining whipped cream. Spread the raspberry mixture evenly over the cooled brownies.
- Chill for at least 30 minutes, then spread the remaining whipped cream over the raspberry layer.
- Refrigerate for at least 4 hours, or until set. Cut into squares and serve. Garnish with chocolate shavings and fresh raspberries, if desired. Store leftover bars covered, in the refrigerator.
Nutrition Facts : Calories 549 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 296 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHOCOLATE RASPBERRY ALMOND BUTTER BARS
Chocolate Raspberry Almond Butter Bars! So beautiful, naturally sweetened, and fully loaded. Naturally sweetened, so these are completely guilt-free!
Provided by Pinch of Yum inspired by the I Quit Sugar cookbook by Sarah Wilson
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Line a pie plate with parchment paper or foil. Arrange the raspberries and the pecans in a single layer.
- Melt 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Whisk in the cocoa powder, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt. Taste, adjust, and pour the mixture over the berries in the pie plate.
- Melt the remaining 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Add the almond butter, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt - stir until melted. Taste, adjust, and pour the mixture over the chocolate mixture in the pan.
- Freeze for at least 30 minutes - right around the 30 minute mark they will be sturdy and solid but still awesomely semi-soft and bite-able. Cut into wedges to serve. (I stored my leftovers in the freezer and then just let them thaw a bit before eating each time.)
Nutrition Facts : Calories 227 calories, Sugar 6.6 g, Sodium 255.4 mg, Fat 21.6 g, SaturatedFat 12.8 g, TransFat 0.3 g, Carbohydrate 8.9 g, Fiber 1.8 g, Protein 1.4 g, Cholesterol 20.4 mg
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 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 CHOCOLATE BARS
Sweet and fruity! Low-fat and perfect for after-school snacks.
Provided by Laura Fraser
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 72 calories, Carbohydrate 9.6 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.3 g, Sodium 20.9 mg, Sugar 6 g
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY COCONUT LAYER BARS
Coconut, raspberry and chocolate bars.
Provided by Diane
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Yield 12
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
- Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
- Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 61.1 g, Cholesterol 32.4 mg, Fat 22.2 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 13.6 g, Sodium 219.2 mg, Sugar 50.9 g
RASPBERRY CHOCOLATE LAYER CAKE
This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!
Provided by Life, Love and Sugar
Categories Dessert
Time 1h30m
Number Of Ingredients 23
Steps:
- TO MAKE THE RASPBERRY FILLING:
- Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
- 2. Add the raspberries and stir to coat with the sugar mixture.
- 3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
- 4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool. TO MAKE THE CAKE LAYERS:
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
- . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
- . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- . Add the wet ingredients to the dry ingredients and beat until well combined.
- . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- 0. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- 1. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. TO MAKE THE CHOCOLATE FROSTING:
- p id="instruction-step-13″>12. Add the butter to a large mixer bowl and beat until smooth.
- 3. Add the melted chocolate and mix until well combined.
- 4. Add the cocoa powder and mix until well combined.
- 5. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
- 6. Add the remaining powdered sugar and mix until smooth.
- 7. Add the remaining heavy cream as needed to get the right consistency of frosting. TO MAKE THE GANACHE AND FINISH THE CAKE:
- p id="instruction-step-19″>18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- 9. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
- 0. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
- 1. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
- 2. Place the first cake layer on a serving plate or on a cardboard cake circle.
- 3. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
- 4. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
- 5. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
- 6. Add the second layer of cake, then repeat steps 23 thru 25.
- 7. Add the third and final layer of cake on top.
- 8. Frost the top and outside of the cake with the remaining chocolate frosting.
- 9. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
- 0. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired. Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container. *You'll need about 2 pints of raspberries for the filling and decor.
Nutrition Facts : ServingSize 1 Slice, Calories 940 calories, Sugar 100.8 g, Sodium 481 mg, Fat 51 g, SaturatedFat 32.9 g, TransFat 0.3 g, Carbohydrate 122.2 g, Fiber 7 g, Protein 9.7 g, Cholesterol 108 mg
CHOCOLATE RASPBERRY BUTTERCREAM BARS
Steps:
- Preheat oven to 350°F. Grease 9 x13" pan. Bottom Layer: In small saucepan over low heat, melt 4 ounces chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until set. Cool.
- Filling: Spread raspberry preserves over base. In small saucepan over low heat, melt 2 oz. semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to boil. Boil 1 min. In large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture; beat on highest speed 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves.
- Glaze: In small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Chill 1 hr. Cut into bars.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE RASPBERRY LAYER BARS
With the Christmas holidays drawing near, I thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but I think the raspberry (or the strawberry), red in colour for Christmas would be nicest! Found this recipe in a booklet of baking recipes that I picked up at the grocery store put out by Robin Hood flour. Add 1 1/2 hrs. to the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!
Provided by Rhonda J
Categories Bar Cookie
Time 38m
Yield 1 9x9 pan, 24 serving(s)
Number Of Ingredients 9
Steps:
- For Base: Preheat oven to 375 degrees.
- Spray a 9 inch square cake pan with non-stick cooking spray.
- Combine flour& icing sugar;cut in butter until mixture is crumbly.
- Press firmly into greased pan.
- Bake at 375 for 15-18 minutes, or until golden.
- For Filling: Spread jam on warm crust.
- Melt white chocolate chips as directed on package.
- Beat cream cheese and cream in small mixer bowl.
- Add melted white chocolate,beating until smooth.
- Mix well.
- Spread evenly over jam.
- Chill to set, about one hour.
- For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
- Spread over filling.
- Chill until set.
Nutrition Facts : Calories 173.4, Fat 11.6, SaturatedFat 7.2, Cholesterol 21, Sodium 60.6, Carbohydrate 17.1, Fiber 0.6, Sugar 11.4, Protein 1.7
More about "chocolate raspberry layer bars food"
CHOCOLATE CHERRY BARS | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 24Total Time 9 hrs 15 minsCategory Tags
- Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
- Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.
- Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.
CHOCOLATE RASPBERRY CAKE WITH RASPBERRY JAM, CHOCOLATE ...
From carlsbadcravings.com
Reviews 133Estimated Reading Time 10 minsCategory DessertTotal Time 1 hr 5 mins
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
- Add raspberries (and any juices from thawing) to food processor and puree. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes. Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 1/4 cups of puree.
- Do NOT start Ganache until your cakes are cooled because we will use part of it within 20 minutes to frost our cooled cakes.
- Immediately after making Ganache, make Chocolate Mascarpone (so you can start assembling your cake before the Ganache cools completely).
DARK CHOCOLATE RASPBERRY BARS - DELIGHT FUEL
From delight-fuel.com
4.4/5 (8)Category SweetsServings 16Total Time 2 hrs 40 mins
- Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
RASPBERRY WHITE CHOCOLATE BARS - 5 BOYS BAKER
From 5boysbaker.com
5/5 (2)Total Time 35 minsCategory Brownies & Bars
- In a medium bowl, combine the melted butter, sugar, flour and salt. mix well. Stir in half of the white chocolate chips. Set aside about 2/3 cup of this mixture. Press remaining mixture into bottom of prepared pan.
- Spread raspberry jam over crust layer and then sprinkle remaining crumbs over top of raspberry jam. Next, sprinkle the remaining chopped white chocolate chips on top.
DARK CHOCOLATE, RASPBERRY, AND OAT COOKIE BARS - INQUIRING ...
From inquiringchef.com
Reviews 25Category DessertServings 16Estimated Reading Time 4 mins
- Preheat oven to 375 degrees F. Butter or spray a 13x9 pan and line with parchment paper, so that paper extends over the long side of the pan.
- In a large mixing bowl, combine oats, flour, brown sugar, baking soda, and salt. Stir until evenly combined. Add melted butter and stir with a wooden spoon (or use your hands if the butter is cool enough) until the mixture is crumbly. Set aside 2 cups of oat mixture. Press remaining oat mixture into prepared pan. Bake crust for 10 minutes. Remove and allow to cool. Lower oven temperature to 350 degrees.
- Put half (100g) of the dark chocolate in a microwave safe bowl and heat in 15 second intervals until just melted. Stir in the sweetened condensed milk until well combined. Pour the chocolate-condensed milk mixture over the cooked crust.
- Add the remaining dark chocolate (100g) and raspberries to the uncooked oat mixture. Sprinkle over the top of the bars. Bake until golden brown, 28-30 minutes. Cool completely and refrigerate before cutting into squares.
RASPBERRY CHOCOLATE BARS WITH PISTACHIO COCONUT CRUST ...
From tartistry.com
Servings 16Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr
- Preheat oven to 350 degrees F. Line the bottom and two opposite sides of a 9-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan.
- Add dark chocolate chunk and sweetened condensed milk to small saucepan. Heat over low heat while stirring until chocolate has melted and mixture is smooth.
WHITE CHOCOLATE AND RASPBERRY COOKIE BARS - THE CAREFREE ...
From thecarefreekitchen.com
3/5 (3)Category DessertCuisine AmericanCalories 763 per serving
- In a large mixing bowl or electric mixer, cream together the butter and sugar until light and fluffy. Add the flour, oats, salt, and baking soda. Mix until combined. The mixture should be a little crumbly.
- Pat 3/4 of the oatmeal cookie mixture into a 12 by 17" baking pan. (Set the remaining cookie dough aside) Cook in a preheated oven for 8 minutes.
CHOCOLATE RASPBERRY CHEESECAKE BARS RECIPE (VIDEO ...
From tatyanaseverydayfood.com
Reviews 6Calories 699 per servingCategory Dessert
- Preheat the oven to 350F. Line a 13x9-inch brownie pan with parchment paper, leaving a few inches of overhang. Prepare the chocolate cake first. Follow my recipe for 'Perfect Chocolate Cake', listed and linked above. Pour the chocolate cake batter into the prepared pan and then add dollops of the raspberry preserves over the top. Use a toothpick or knife and swirl the preserves into the cake. Bake the chocolate cake for 15 minutes, then remove.
- Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and mix on medium-high speed for 5 to 7 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is fluffy. Add the ricotta cheese, melted white chocolate and sugar next. Mix again for a few minutes until the mixture is uniform. Add the eggs last and mix again for 1 to 2 minutes, until well combined.
- Carefully pour the cheesecake batter over the chocolate cake base and spread evenly. Press fresh raspberries into the cheesecake batter.
- Reduce the oven temperature to 325F. Place the cheesecake pan onto a large baking pan and fill the pan with water; a waterbath will help keep the cheesecake level and prevent cracking. Bake the cheesecake at 325F for 1 hour and 30 minutes; until the sides are set and the center is just slightly wobbly. Turn off the oven, open the oven door slightly and allow the cheesecake to cool in the oven for at least an hour. Then transfer the cheesecake into the refrigerator to set overnight.
CHOCOLATE RASPBERRY BROWNIES - GATHER FOR BREAD
From gatherforbread.com
5/5 (5)Total Time 55 minsCategory Dessert
- Melt butter in microwave safe bowl. Let cool. Add sugar, eggs, and vanilla. Stir together. Add cocoa powder, flour, salt, and baking powder. Stir until fully combined. Spread batter into prepared pan.
DARK CHOCOLATE RASPBERRY COOKIE BARS - ENCORE & MORE
From encore-more.com
Cuisine European, InternationalCategory DessertServings 16Calories 236 per serving
- Add raspberries, agave nectar and water to a saucepan. Cook on low to medium heat for 5 minutes until raspberries soften. Remove from heat, blend with an immersion blender.
- Melt 2/3 of chocolate and coconut oil over a double boiler on low heat until melted. Stir in remaining chocolate and stir in until dissolved. Set aside and let cool slightly.
RASPBERRY WHITE CHOCOLATE CHEESECAKE BARS - TUTTI DOLCI
From tutti-dolci.com
Category DessertTotal Time 2 hrs 30 mins
CHOCOLATE RASPBERRY MAGIC BARS - BAKING BITES
From bakingbites.com
Estimated Reading Time 2 mins
RASPBERRY CHOCOLATE COCONUT BARS - THE COOKIE ROOKIE®
From thecookierookie.com
Ratings 2Calories 322 per servingCategory Dessert
RASPBERRY S'MORES SEVEN LAYER BARS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
Servings 32Total Time 40 mins
CHOCOLATE RASPBERRY BARS - THE TRAVEL PALATE
From thetravelpalate.com
5/5 (1)Total Time 6 hrs 18 minsCategory DessertCalories 276 per serving
CHOCOLATE RASPBERRY LAYER CAKE - NUZEST USA
From nuzest-usa.com
Estimated Reading Time 2 mins
CHOCOLATE RASPBERRY LAYER BARS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 24Total Time 45 mins
DECADENT RASPBERRY CHEESECAKE BARS - KITCHEN FUN WITH MY 3 ...
From kitchenfunwithmy3sons.com
Ratings 4Category DessertCuisine AmericanTotal Time 35 mins
RASPBERRY AND CHOCOLATE SHORTBREAD BARS - HOT CHOCOLATE HITS
From hotchocolatehits.com
Category Dessert
RASPBERRY CHOCOLATE BROWNIE BARS - THE NOVICE CHEF
From thenovicechefblog.com
Reviews 5Estimated Reading Time 2 mins
RASPBERRY OATMEAL CRUMBLE BARS (VEGAN) - ELAVEGAN | RECIPES
From elavegan.com
5/5 (1)Calories 311 per servingCategory Breakfast, Dessert
COCONUT LAYER BARS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE RASPBERRY BAR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROBINHOOD | CHOCOLATE RASPBERRY LAYER BARS
From robinhood.ca
31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE - TASTE OF …
CHOCOLATE RASPBERRY LAYER BARS RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE RASPBERRY BARS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HONEY COCONUT RASPBERRY OAT BARS RECIPE: SATISFY THAT ...
From 30seconds.com
CHOCOLATE RASPBERRY LAYER BARS- TFRECIPES
From tfrecipes.com
CHOCOLATE RASPBERRY LAYER BARS - CHAMPSDIET.COM
From champsdiet.com
RASPBERRY 7 LAYER BARS WITH CHOCOLATE, COCONUT AND ALMONDS ...
From friendsfoodfamily.com
CHOCOLATE RASPBERRY COOKIE BARS - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE RASPBERRY LAYER BARS RECIPES
From tfrecipes.com
BARS, SQUARES & BROWNIES | RECIPES | ROBIN HOOD®
From robinhood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love