Reviewed: Feb. 6, 2012

Great recipe. Gooey when warm. Next time I may add some frozen raspberries and sub out some of the white flour for whole wheat.

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Reviewer:

LORINDAN

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

Living In: Louisville, Colorado, USA

Reviewed: Jan. 4, 2012

Very yummy, followed the recipe with the minor exception of using butter flavored shortening since that is all I had on hand -- if I were to make again I would probably reduce the chocolate chips to a cup and a half as they took over a little bit and I would probably like to taste a little more cookie and raspberry.

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Reviewer:

LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

Reviewed: Mar. 2, 2009

Absolutely delicious. I used my home canned raspberry jam. The people at the meeting loved it, seeds and all.

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Reviewer:

SANDRADIFF

Reviewed: Nov. 21, 2008

Just delicious! Gooey and rich with the perfect balance between fruit and chocolate. We love them!

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Jun. 26, 2008

These were amazing, although addictive. Every time I went into the kitchen I had to eat one!

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Reviewer:

shireyej

Reviewed: Apr. 16, 2008

GREAT. I made mine with strawberry preserves and white chocolate chips. Perfect combination.

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Reviewer:

JESSTAGG

Reviewed: Sep. 8, 2006

This recipe is really, really good. No changes needed - some members suggested less sugar or sugar-free preserves, but I thought everything was just right (and I don't like overpoweringly-sweet things.) Took about 8 minutes longer to cook than the recipe says, but it makes quite a few. I will make this again!

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Reviewer:

Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

Reviewed: Aug. 30, 2006

I dont know if I have done justice to the recipe by changing some ingredients as i was short to those.Added chunks of 1/2 cup of milk chocolate and fresh raspberries 1/4 cup ,and 1 chopped granny smith apple and 1/2 banana , and folded all with black raspberry jam .added margarine instead of butter and shortening, my husband found it very mouth-watering and yummy.And just served it with a scoop of vanilla ice-cream and fresh raspberries.with a drizzle of chocolate syrup. thanks alot!!

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Reviewer:

mantu

Cooking Level: Intermediate

Reviewed: Apr. 10, 2006

Definitely sweet...I used 1 cup of white chocolate chips and 1 cup of milk chocolate chips. I only had half a cup of raspberry jam, so I used half a cup of blackberry jam to make up the difference. If I make these again, I may cut back the chocolate chips to 1 and 3/4 cups because the bars were very sweet.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Dec. 18, 2005

These are very good and easy to make! I used the dark chocolate chips and reduced-sugar raspberry jam instead, and they came out fantastic! The low-sugar preserves add a little bit of tartness to the otherwise-very-sweet cookie bar. Family loved it, would definitely make these again.

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