Chocolate-Raspberry Bars
Layers of raspberry jam and chocolate give a surprising tang to this dessert.
Yield
48 servingsPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
|
|
| 1 | large |
eggs
beaten |
|
| 1 | teaspoon |
almond extract
|
*
|
| ¾ | cup |
raspberry jam
seedless |
*
|
| 12 | ounce |
chocolate chips (semi-sweet)
1 package |
|
| 1 | cup |
almonds
unblanched, chopped |
*
|
| Icing | |||
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
milk
up to 2 tablespoons |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 1 | large |
eggs
beaten |
|
| 5 | ml |
almond extract
|
*
|
| 177 | ml |
raspberry jam
seedless |
*
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
1 package |
|
| 237 | ml |
almonds
unblanched, chopped |
*
|
| Icing: | |||
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
milk
up to 2 tablespoons |
|
Directions
Grease 13x9 baking pan. Preheat oven to 350℉ (180℃).
In a large bowl, combine flour and granulated sugar; mix well.
Cut in butter until mixture resembles coarse crumbs.
With fork, stir in beaten egg and almond extract until everything is just moistened.
Set aside 1 cup dough.
Press remaining dough onto bottom of prepared 13x9.
Spread jam evenly over dough to withing ½ inch of edges.
In medium bowl, combine reserved 1 cup dough, chocolate mini pieces and almonds.
Mix well. Sprinkle over jam; press lightly with fork.
Bake 35 to 40 minutes, or until top is golden.
Cool in pan on wire rack.
While still warm, cut into 48 bars.
Cool completely in pan.
Icing:
In small bowl, combine powdered sugar and just enough milk to make mixture of pouring consistency.
Drizzle over bars in pan; let icing set before serving.
