Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Chocolate raspberry bars will become a holiday favorite that you will want to bake throughout the year.
Heat oven to 350°F. Beat butter in large 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 1/2 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.
Meanwhile, in small heavy saucepan combine 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
Dietary Fiber: <1g
I've been making these for years and people always request them. They are seriously delicious!
I've made this every year around Christmas time for friends and family and always in demand at the annual Holly Fair Cookie Stroll. Easy and very delicious.
This is not just a bar cookie - this is a gourmet dessert that are found in the trendiest and most expensive bake shops. I bet that in a bake shop they would cut these into large triangles and charge $6 a piece for them! I use a little bit more raspberry than the recipe calls for and I scoop the raspberry jam out into a small bowl and mash it down until smooth so that I make certain to cover the bars over the entire 9 X 13 pan. These bars ship beautifully because the fudge helps to shore up the bar which also makes it easier for cutting. I have been making these for seven years and they are a top request! Pure love!
These were super easy to prepare and soooo delicious, but they are very rich, perfect for a true chocoholic. I will definately make these again. I might try to use milk chocolate chips next time instead or maybe half milk chocolate chips and half semi-sweet chocolate chips-yummy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/63
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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