Reviewed: Jul. 29, 2009

I took the advice of others and made these bars in a 9x9 pan, so the crust was a little thicker. I also formed the dough into a ball before pressing it into the pan, so the crust isn't too crumbly. Overall, they are good bars and are very simple to make. In my opinion, they could use a little more chocolate chips; maybe I'll try drizzling some melted chocolate on top.

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Katie Herzberger

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 10, 2009

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.

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Nov. 30, 2008

Has anyone else noticed that the serving size is tiny? You're supposed to divide the 13x9" pan into 48 squares? I've only ever cut that size pan into half that amount of bars.

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LRIGREM

Cooking Level: Beginning

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Reviewed: Apr. 25, 2008

Good and very versitile. I made a small tart out of it. You can also make this in a muffin pan, pulling the crust up a bit on the edges for small servings!

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Tanja

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

Wow oh wow! I can't tell you how good this is. The only thing I did differently was I used two small packages of fresh blackberries and 1 small package of fresh raspberries. The crust is is so flavorful and moist! I like it so much I will use this crust recipe for future baking recipes. I used ghirardeli chocolate and this added the best rich and creamy flavor to it. Will make this again for sure!

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Toni

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Reviewed: Sep. 28, 2007

Ugly looking dessert and very messy to eat with your hand. We found the chocolate overpowered it and the crust was overcooked with the specified time listed on the recipe? It was hard as a rock!

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Chris

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Reviewed: Aug. 2, 2007

Awful recipe, the measurements are completely screwed up. Should be made in an 8x8pan not a 9x13. What a waste of great ingredients.

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BCWIFE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 16, 2007

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!

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Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

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Reviewed: May 5, 2007

Pretty good! I also added sugar to the berries and also mixed in some graham cracker crumbs. Will make again soon.

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SANDRAD9272

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Reviewed: Mar. 24, 2007

Outstanding! I make these for pot-lucks and for family gatherings. Everyone loves them. Thanks.

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Noah's Daddy

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Jan. 26, 2007

too tart..crust wasn't set enough and the jam didn;t get to a point in solidity that when i cut into it, it gooed all over, making for a very messy and unstable square. Could have been really good but either I messed up somewhere or the berry mixture isn't strong enough to stay together during cutting.

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Erica J

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 28, 2006

Intense flavor, very rich and chocolatey!

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SVENSKAFLICKA

Cooking Level: Expert

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Reviewed: Jul. 13, 2006

I will make these again, with alteration--DOUBLE CRUST! Also, I used 1/2 of chocolate chips and made extra crust to crumble over the top of the bars. Tart, but wonderful flavor. Just more crust!

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danseurchef

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Mar. 29, 2006

I thought this recipe was tart, also, which is exactly what I like. Great taste. Was hard not to leave them alone, but my grandchildren helped me out by taking care of most of them.

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Kathygram

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Jul. 3, 2005

These bars taste good, but their appearance isn't all that great. I thought I could have used less butter to make the crust and maybe use a smaller pan, a 9X9, like someone else suggested. They taste great and I didn't think they were too tart at all. I used white chocolate and semi-sweet chocolate chips so maybe that made them a little sweeter. Very quick and easy to make.

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MINNIE3

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Reviewed: Nov. 5, 2004

Very easy to make. One that is perfect for a snack whenever you have a sweet craving.

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Sam Cooker

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Reviewed: Sep. 7, 2004

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.

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SBURKINS

Cooking Level: Expert

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Reviewed: Aug. 3, 2004

These were a huge hit for Father's Day. I used fresh berries and regular-sized chocolate chips (details are not my strong suit in recipes). If you like chocolate and raspberry together, you will love these!

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WENDYWARDEN

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Reviewed: Jun. 29, 2004

These were fabulous! Didn't have minichips, so I used regular. I sprinkled them on then let them sit for about 5 minutes until soft, spread the chocolate evenly over the base, then poured on the raspberry sauce. Five grown men ate the entire pan in one sitting!

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JOJOTRIESTOCOOK

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Reviewed: Jun. 10, 2004

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!

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Koreafied

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