Best 5 Chocolate Shortbread Trees With Raspberry Jam Wh Recipes

RASPBERRY & CHOCOLATE SHORTBREAD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

WHITE CHOCOLATE CHUNK & RASPBERRY JAM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven at 180ºC.
• For the cake, set aside three separate bowls and do the following:
• Bowl 1: Add butter, oil and sugar, whip until it becomes a creamy mixture.
• Bowl 2: Mix the eggs, milk, vanilla and raspberry jam. Add slowly to the previous bowl.
• Bowl 3: Mix all the dry ingredients and add to Bowl 1.
• Now, grease your mold, pour the mixture in and bake for 20 minutes .
• For the cream: Mix the cream and the vanilla beans, whip until it reaches a soft peak.
• Cool the cake and top with cream. Once decorated, serve and enjoy!

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 JAM (CANNING RECIPE)

Steps:

• Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
• Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
• Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
• Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
• Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
• Process for 10 minutes in a boiling water canner.
• Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.

CHOCOLATE SHORTBREAD TREES WITH RASPBERRY JAM & WH

Steps:

• Line a cookie sheet with parchment paper
• In a large bowl, beat butter until fluffy. Stir in sugar, salt and vanilla, using a spatula.
• In a small bowl sift the flour and cocoa; add to the butter mixture. Stir until ingredients are combined and a soft dough forms.
• Divide dough in half, place dough on opposite sides of the cookie sheet. Using your fingers, pat each piece of dough into a 6 inch round. Using a sharp knife score each dough round into 8 slices. Place entire cookie sheet in freezer for 25 minutes.
• Preheat oven to 375 degrees. Remove cookie sheet from freezer and allow to sit for 5 minutes. Prick dough all over with a fork and bake for approximately 15 minutes until center is dry to the touch.
• Remove from oven, place cookie sheet on a cooling rack for 10 minutes. Slice shortbread into wedges. Remove wedges from baking sheet and cool completely on racks.
• When cooled, spread a thick layer of jam on each wedge.
• In a small bowl, combine white chocolate and shortening, place in microwave, cook until melted; stir until smooth. Place chocolate in a pastry bag with a small tip and pipe "garland" on each "tree wedge". Allow cookies to sit, until chocolate has hardened. Place in an air tight container with waxed paper between layers.