Raspberry-Chocolate Triangles
Yield
36 trianglesPrep
30 minCook
35 minReady
125 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
orange juice
|
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¾ | cup |
butter
or margarine |
|
| ¾ | cup |
chocolate chips (semi-sweet)
miniature |
*
|
| 1 | package |
raspberries
frozen, sweeted, thawed and drained |
*
|
| 1 | x |
chocolate chips
|
*
|
| 1 | x |
vanilla milk chips
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
orange juice
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 177 | ml |
butter
or margarine |
|
| 177 | ml |
chocolate chips (semi-sweet)
miniature |
*
|
| 1 | package |
raspberries
frozen, sweeted, thawed and drained |
*
|
| 1 | x |
chocolate chips
|
*
|
| 1 | x |
vanilla milk chips
|
* |
Directions
In a medium bowl, mix the flour, sugar and butter.
Press in an ungreased 9x13-inch pan.
Bake 15 minutes in a preheated 350℉ (180℃) oven. In a 1 quart saucepan, mix thawed and drained raspberries, orange juice and cornstarch.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Cool 10 minutes.
Sprinkle miniature chocolate chips over crust. Spoon raspberry mixture over chocolate chips; spread carefully.
Bake about 20 minutes, or until raspberry mixture is set.
Refrigerate until chocolate is firm.
Drizzle with melted vanilla milk chips, if desired. Cut into 3 inch squares.
Cut each square into 4 triangles.
