Best 8 Chocolate Chip Raspberry Bars Toh Recipes

RASPBERRY CHOCOLATE CHIP BARS

Steps:

• In a large mixing bowl, beat butter until creamy.
• Beat in flour and brown sugar.
• Press 2/3 of the batter into the bottom of a parchment paper-lined or greased 9x13-inch baking pan.
• Bake at 350 degrees for about 10 minutes, or until edges are golden. Remove from heat.
• In a medium microwave-safe bowl, combine 1 cup chocolate chips and can of sweetened condensed milk.
• Heat on high for 1 minute. Stir, and microwave for additional 15-20 second intervals, or until mixture is smooth.
• Pour over hot crust.
• With the remaining batter, shape into small flattened disks or break off small bits of batter, and scatter them across the chocolate mixture.
• Drop teaspoonfuls of raspberry jam over the chocolate and batter, as randomly as you'd like.
• Sprinkle with remaining chocolate chips.
• A lot of the chocolate mixture may not be covered by batter or jam, and that's fine.
• Bake for 25-30 minutes, or until the edges and top are golden brown. It may still jiggle - jam and chocolate will set as they cool - but the edges and the dough on top should be golden.
• Remove to a wire rack to cool completely. Once cool, a short chill in the fridge, 30-60 minutes, can help achieve cleaner cuts when cut into it (optional).
• Cut into bars. Cookies will keep well in airtight containers for up to 7 days.

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.

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.

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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.

CHOCOLATE CHIP RASPBERRY BARS (TOH)

Steps:

• In a large bowl, combine flour and sugar.
• Cut in butter until mixture resembles course crumbs.
• Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
• Press remaining mixture into a greased 11 x 7 inch baking pan.
• Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
• Bake 35-40 minutes longer or until golden brown.
• Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
• Cool completely on a wire rack, then cut into bars.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

CHOCOLATE RASPBERRY MAGIC COOKIE BARS

Steps:

• Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
• Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
• Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.

RASPBERRY-FILLED WHITE CHOCOLATE BARS

Steps:

• Heat oven to 325°F.
• Grease and flour 9-inch square pan. Cover bottom with parchment paper.
• Melt butter in small saucepan over low heat. Remove from heat.
• Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
• In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
• Stir in white chocolate chip mixture.
• Add flour, salt and almond extract; mix at low speed until just combined.
• Spread half (about 1 cup) of batter in greased and floured pan.
• Bake at 325° for 15 to 20 minutes or until light golden brown.
• Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
• Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
• Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
• Sprinkle with almonds.
• Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
• Cut into 1 x 2-inch rectangles.
• If desired, you can make them extra special by dipping in additional melted white chocolate chips.
• Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
• Set on waxed paper to cool.