"Sweet and fruity! Low-fat and perfect for after-school snacks." — Laura Fraser
Watch video tips and tricks
1 1/2 cups
1 (10 ounce) package
frozen raspberries, thawed
mini semi-sweet chocolate chips
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.
I did not think these bars were that great. I was expecting more of a thicker, crumbly bar than what this recipe produced. I also thought they were a bit tart. Perhaps using raspberry jam, like someone else suggested, would have made a better tasting dessert. NOTE - the recipe is low fat if you cut them into 48 servings.
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.
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
Absolutely fantastic, but rich. Be sure and cut into small squares. The crust is wonderfully buttery crumbly; when I baked the crust for the first 15 minutes, it only browned on the edges and seemed a bit loose still, but it turned out wonderfully. And the whole thing will solidfy a bit more once it cools, so don't worry if it all seems just slightly loose after the final baking. Enjoy!
Worth 6 stars! This is an incredible recipe! The combination of chocolate & raspberry is incredible & the shortbreadish crust goes perfectly. What a lovely cookie! I made it in a slightly smaller dish than the recipe asked so my crust was thicker - as a result, I had to cook the crust 3 minutes longer. This recipe is going in my permanent file, I will use it frequently & try different berries (blueberries, blackberries, etc). DE-LISH!
Unfortunately, these are far from low in fat - the butter & the chocolate provide plenty of fat - but well worth it!
I found this abit tart on top so I sprinkled it with icing sugar. I also kneeed the dough into a ball then spread it into the pan so it would not be crumbly.
I substituted white chocolate chips. I liked it a lot and it gives the cookies a more grown-up look and taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Chocolate Bars
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 34
Green minty cheesecake brownies are festive for St. Patrick’s Day.
See how to make an easy, elegant chocolate and raspberry mousse.
Make this creamy white chocolate raspberry cheesecake.