Great recipe for anyone who loves dark chocolate. My husband prefers milk chocolate so he found it too bitter but I really liked it. It isn't too sweet so it does work as a breakfast treat.
Dark Chocolate-Raspberry Breakfast Bars
Photo: Dasha Wright; Styling: Linda Hirst
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Bake: 30 Minutes
- 5 ounces unsweetened chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 3/4 cup turbinado or brown sugar
- 1/3 cup seedless raspberry fruit spread
- 1 1/4 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1/3 cup whole wheat pastry flour
- 4 large eggs, lightly beaten
- 1 cup crispy brown rice cereal
- 1/2 cup fresh or frozen thawed raspberries
- 1. Preheat oven to 350°. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.
- 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.
- 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.
- 4. Pour batter evenly into prepared pan. Sprinkle with raspberries, pressing berries gently halfway into batter.
- 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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