Raspberry Chocolate Bars

    Raspberry Chocolate Bars

    (49)
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    1hr5min


    48 people made this

    About this recipe: Sweet and fruity! Low-fat and perfect for after-school snacks.

    Ingredients
    Makes: 48 

    • 190 g all-purpose flour
    • 150 g white sugar
    • 170 g butter, softened
    • 284 g frozen raspberries, thawed
    • 60 ml orange juice
    • 1 tablespoon cornstarch
    • 130 g mini semi-sweet chocolate chips

    Directions
    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat oven to 350 degrees F (190 degrees C).
    2. Mix the flour, sugar and butter or margarine. Press the batter into a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
    3. Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly and let boil for 1 minute. Let cool for 10 minutes.
    4. Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
    5. 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.
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    Reviews and ratings
    Global ratings:
    (49)

    Reviews in English (49)

    by
    22

    FANTASTIC!! My only suggestion is to make sure you beat the butter/margarine for 15-30 seconds before adding the sugar and flour mixture. And you also only have to shape the dough about halfway up the sides of the pan.  -  02 Dec 2002  (Review from Allrecipes US | Canada)

    by
    19

    These taste phenomenal but I gave them a 4 because you can't make them as written. Since other readers said they were too thin in a 9x13 I made mine in an 11x7, which I think was perfect. However, there's no way you'd get 48 servings out of them, even in a 9x13. In an 11x7 my husband and I each had dessert 3 times, so basically 6 servings. The other problem I have with the directions is step #4. If you're just supposed to sprinkle the chocolate chips and spoon the raspberry mixture on top, you get a lot of crust peeking through. I ended up just spreading it all on top like a frosting, leaving some edge of the crust showing. It looked pretty and evenly distributed the toppings.  -  10 Jun 2009  (Review from Allrecipes US | Canada)

    by
    19

    My husband thought this recipe was "excellent" It was delicious but I think it could have been even better if I had used a smaller size pan to bake the crust in, making the bars thicker. Also, I did add extra sugar to the raspberries to sweeten them up. Will make this again  -  12 Oct 2002  (Review from Allrecipes US | Canada)

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