Best Chocolate Raspberry Nut Bars Recipes

CHOCOLATE RASPBERRY BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

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Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
• Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
• Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

CHOCOLATEY RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F.
• Beat butter in bowl at medium speed, scraping bowl often, until creamy. Add flour, brown sugar and salt; beat at low speed, scraping bowl often, until well mixed.
• Press about 1 3/4 cups mixture onto bottom of lightly greased 13x9-inch baking pan with floured hands. Reserve remaining mixture. Bake 10-12 minutes or until edges are lightly browned.
• Combine in small heavy saucepan 1 cup morsels and sweetened condensed milk. Cook over medium-low heat, stirring constantly, 3-5 minutes or until smooth. Spread over hot, partially baked crust.
• Stir chopped nuts into remaining crumb mixture; sprinkle over bars. Drop scant teaspoonfuls of raspberry jam over chocolate and crumb mixture; sprinkle with remaining morsels. Bake 25-30 minutes or until topping is light golden brown and center is set.
• Cool completely on wire rack. Cut into bars

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

RASPBERRY WHITE CHOCOLATE BARS

Steps:

• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

RASPBERRY WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.

CHOCOLATE RASPBERRY NUT BARS

Steps:

• 1. Preheat oven to 350°F (175°C). Line a 13x9x2-inch baking pan with foil; grease foil.
• 2. Combine flour and sugar in large mixer bowl. Cut butter into mixture with pastry blender or two knives until mixture is crumbly. Add egg and almond extract; stir with a fork until moistened (mixture will still be crumbly). Reserve 1 cup of the crumb mixture. Press remaining mixture in bottom of prepared pan. Spread preserves over crust, leaving 1/2-inch border.
• 3. Combine reserved crumbs, morsels and almonds in same bowl. Sprinkle chocolate mixture over preserves layer, pressing lightly.
• 4. Bake for 30 to 35 minutes or until top is golden brown. Cool slightly in pan on wire rack. While still warm, score into 4 dozen bars. Cool completely in pan.
• 5. Combine powdered sugar and enough milk in small bowl to make drizzling consistency. Drizzle over bars; let stand until set. Cut bars along scored lines.