Page 133 - 2016TOHCookbook

Raspberry Chocolate Bars
Bowe Family | READING, MA
“Our family has loved this recipe for years!!! It comes together quickly and is always a hit when brought to parties. You can also freeze the finished bars.” SUSAN BOWE
INGREDIENTS
Makes 24 bars
1 1⁄2 cups all-purpose flour
3⁄4 cup granulated sugar
3⁄4 cup (12 tablespoons) unsalted butter, softened
1 (10-ounce) package frozen raspberries, thawed and unstrained 1⁄4 cup orange juice,
1 tablespoon cornstarch
3⁄4 cup semi-sweet mini chocolate chips
PREPARATION
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer fitted with the flat beater attachment, mix
the flour, sugar and butter together on medium-low speed until the mixture resembles crumbs. Press into an ungreased 9- by 13-inch dark metal baking dish and bake for 15 minutes.
3. While the crust is baking, in a saucepan, combine the raspberries along with their juices, the orange juice and the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Boil and stir for 1 minute, then remove from heat and let cool for 10 minutes.
4. After removing the crust from the oven, immediately sprinkle the chocolate chips on top. As they melt, use a rubber spatula to spread the chocolate chips evenly over the crust. Spoon the raspberry mixture on top of the chocolate. Return the pan to the oven and bake until the mixture has set, about 20 minutes.
5. Let cool at room temperature for 20 minute before refrigerating, uncovered, until the chocolate is firm. Cut into bars.
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