Reviewed: Oct. 15, 2010

Would actually give it 3 1/2 stars, as it tasted all right but I found it very thin even though I used an 8 x 8 pan, and the raspberries on top grow a tough skin quite quickly. I would like to try it with blackberries though, and mess with the recipe a bit, as the basics were good.

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Reviewer:

JinnyH

Cooking Level: Intermediate

Home Town: Cumberland, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Feb. 23, 2010

This was pretty good. To start off I halved the recipe, which would have made 24. I ended up with 12 bars, using an 8x8 pan which worked great. Based on other reviews, that's what I was hoping for. I wouldn't recommend sweetening the berries. The crust and the chocolate make it awfully sweet. I think the tartness from the raspberry is necessary. I added some Grand Marnier to the filling, not a lot, but next time I think I'll try it in the crust. I didn't find the crust overly crumbly (although, like I would with a pie crust, I worked it with my fingers until it looked like small crumbs). The gooey-ness of the raspberry didn't bother me, either. I will definitely make this again. Tastes great and it's very simple.

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Reviewer:

melizathorn

Reviewed: Feb. 2, 2010

I thought it was too much of the raspberry flavor. I did make mine gluten free, though, so maybe that is what messed up the total taste.

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Reviewer:

Molly2710

Reviewed: Jan. 5, 2010

Everybody loved this. Added a little sugar to berries. Tried making mini tarts in mini muffin tins, didn't want to release from pan. Looked tragic but tasted great. Next time will make in a 9x9 or double crust in a larger pan.

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Reviewer:

DebbieLynn

Home Town: Lakewood, California, USA

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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Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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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Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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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Reviewer:

LRIGREM

Cooking Level: Beginning

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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Reviewer:

Tanja

Cooking Level: Expert

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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Reviewer:

Toni

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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