Want to serve a great tasting and easy to make dessert that isn't the same old same old? Paula Levine Weinstein and Julie Komerofsky Remer published this delicious kosher Chocolate Raspberry Bars recipe in their cookbook, Our Customers' Favorites. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- DOUGH
- 3 cups flour
- 1 1/2 cups sugar
- * 3 sticks butter or pareve margarine (12 ounces or 340 grams)
- 2 large eggs
- 1 1/2 tsp. almond extract
- FILLING
- 1 1/4 cup seedless raspberry preserves or canned raspberry filling
- 1 1/2 cup slivered almonds
- 1 1/2 cup mini chocolate chips
Preparation:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray 11x17 inch jellyroll pan with non-stick spray.
3. Combine flour, sugar and margarine until crumbly.
4. Add eggs and extract. Stir until moist.
5. Separate 1 1/2 cups of the dough and set aside. Press the remaining dough onto the bottom and up sides of jelly roll pan.
6. Spread the preserves or filling onto the pie crust.
7. Combine the reserved crumbly dough with the almonds and chocolate chips. Sprinkle over preserves or filling. Press down lightly.
8. Bake at 350 degrees Fahrenheit until golden brown, about 30-35 minutes. Cool before cutting.
* NOTE: 1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8 Tablespoons.
2. Spray 11x17 inch jellyroll pan with non-stick spray.
3. Combine flour, sugar and margarine until crumbly.
4. Add eggs and extract. Stir until moist.
5. Separate 1 1/2 cups of the dough and set aside. Press the remaining dough onto the bottom and up sides of jelly roll pan.
6. Spread the preserves or filling onto the pie crust.
7. Combine the reserved crumbly dough with the almonds and chocolate chips. Sprinkle over preserves or filling. Press down lightly.
8. Bake at 350 degrees Fahrenheit until golden brown, about 30-35 minutes. Cool before cutting.
* NOTE: 1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8 Tablespoons.
