Prep Time
5 Mins
Cook Time
3 Mins
Bake Time
30 Mins
Yield
Makes 10 servings
Photo: Dasha Wright; Styling: Linda Hirst

How to Make It

Step 1

Preheat oven to 350°. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.

Step 2

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler. Cook, stirring occasionally, 3 minutes or until melted. Remove from heat.

Step 3

Combine chocolate mixture, sugar, and next 3 ingredients in a large bowl, and stir until well blended. Add in flour, then eggs, stirring until combined. Fold in cereal.

Step 4

Pour batter evenly into prepared pan. Sprinkle with raspberries, pressing berries gently halfway into batter.

Step 5

Bake 30 minutes. (Center will be moist.) Cool completely on a rack. Cut into 10 bars. Store in an airtight container in refrigerator for 10 days or freeze up to 2 months.

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