Friday, February 8, 2013

Chocolate Raspberry Bars (an easy, decadent treat for any day!)



This is my adaptation of a cookie mix recipe found on the Betty Crocker website. You know me... I've gotta add chocolate whenever and wherever I can! LOL


Chocolate Raspberry Bars
  • 2 Pouches Betty Crocker Sugar Cookie Mix
  • 1/2 Lb Butter, (2 sticks) softened to room temperature
  • 2 Lg Eggs
  • 1 Cup + 4 Tbls Seedless Raspberry Jam/Preserves, divided
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup All Pourpose Flour

Glaze/Drizzle
  • 4 Tbls Seedless Raspberry Jam/Preserves
  • Warm water
  • 1/4 Cup Confectioner's Sugar
  • 6-8oz Semi Sweet Chocolate Morsels

Preheat oven to 350°F.

Prepare a 13x9x2 baking dish by lining it with parchment paper or foil. This will make it much easier to remove the finished product from the pan in one large piece. (see short video at the bottom of this post to learn how to do this)

In a large mixing bowl, add 1 pouch of the cookie mix and the cocoa powder. Using a whisk or a fork, combine them so they are pretty evenly mixed together.  Add one stick of the softened butter, one egg (lightly beaten) and mix it all together to form the dough. Instead of using a hand or stand mixer, I use a buscuit cutter style chopper (you could use a fork) to work the dough into large crumbly pieces. (see photo below)

Dump the crumbled dough into your prepared pan and press it out to the corners and edges as evenly as possible.

Spread 1 Cup of Raspberry Jam onto the dough and set aside.

Using a second mixing bowl (or rinsing and drying the the bowl you just used) start the next layer. Add the second pouch of cookie mix and the 1/4 C of AP flour and whisk them together. Add in the other stick of softened butter and the second lightly beaten egg and again, using a cutter or fork, mix until you have large crumbles of soft dough. This time you want to drop the crumbles onto the jam layer as you would a cobbler or coffee cake topping.

Bake for 25 to 30 minutes (depending on your oven) until the top is golden brown. Check it at 20 to 25 minutes just to be sure it doesn't burn. Prepare the raspberry glaze and chocolate drizzle while the bars are baking. (Photo instructions after this set of photos)

Once it's completely cooled, lift it out of the pan with the ends of the parchment paper and place it on a large cutting board or clean counter top. Drizzle with the raspberry glaze and melted chocolate and allow it to set up for about 30 minutes in a cool dry place before cutting it up into bars.













For the Raspberry Glaze and Chocolate Drizzle
(You can enlarge the 2 photos below by clicking on them!)

Thin jam with warm tap water, add confectioner's sugar one heaping spoonful at a time until you've reached pourable thickness. Place in zip-top bag and snip a tiny bit off one corner. Drizzle liberally over bars.

Melt chocolate morsels in microwave 15 to 20 seconds at a time until it reaches pourable consistency. Place in zip-top bag, snip off a tiny bit of one corner and drizzle liberally over bars.

How to line a baking pan with parchment paper:




Enjoy!

Mary





You Can Have New Posts From Go Ahead Take A Bite Delivered Right To Your Inbox! Just Enter Your Email Address Here:


Delivered by FeedBurner
We will never send any advertising or provide your email address to any other blogs or businesses.

Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!



I'm sharing this at:

Craft-O-Maniac Monday at Craft-O-Maniac

17 comments:

  1. Welcome back! I have been thinking about you. So good to see something from you here:)

    ReplyDelete
    Replies
    1. Thanks, Rob! Slowly easing back into it. :~/ Been thinking of you too! Hope all is well.

      Delete
  2. Replies
    1. Howdy Ms Kim! You'll have to let me know how they turned out! XO

      Delete
  3. I think I might make this for Bud for a valentine's treat :)

    ReplyDelete
    Replies
    1. Hi Sue! Well, if they turn out to be "Bud approved", I'll know they must be OK. LOL Let me know if you do make them, OK?

      Delete
  4. Replies
    1. Hi CW! Thanks! I tried to leave you a comment over at your place, but I can never seem to be able to do it. Don't know if your blog doesn't like me, or what. LOL

      Delete
  5. Oh wow- they look awesome!
    And by the way- inquiring minds want to know...where ya been??
    Tracy

    ReplyDelete
    Replies
    1. Thanks, Tracy! It's a pretty long and complicated story, but I'm working on a post to try and explain it all. It'll probably take me a bit longer because I'm headin' outta Dodge again this weekend, but I'll get it up. Promise. :~)

      Delete
  6. You're back!!! I'd just been thinking that it was time to check up on you, so I started here to see if I'd missed anything in the midst of being woefully far behind myself. And here you are - yay!!!

    ReplyDelete
  7. Hello Ms. Mary! It has been a while and I've certainly missed my blog buddies. Hope all is well with you and that it's been a great 2013, so far. Looking forward to stopping by to see what you've been up to! XOXO

    ReplyDelete
  8. Just saved.
    Can't wait to make this!!
    Perhaps for Easter. x

    ReplyDelete

I love comments! I read every one and they truly make my day! I no longer allow anonymous comments due to increases in spam, etc. Since there are issues with G+ and Blogger Profiles mysteriously flipping back and forth, I know it can be impossible to control showing up as a no-reply blogger, but IF YOU SUBSCRIBE to the COMMENTS on this post (below) you'll get a notice about my reply via email! Thanks for stopping by and for absolutely making my day! XOXO

Related Posts Plugin for WordPress, Blogger...