Raspberry-Chocolate Bars

Randy Mayor; Lydia DeGaris-Pursell

If you're not a fan of raspberry jam, try substituting your favorite preserves in this Raspberry-Chocolate Bar dessert recipe.

Yield: 16 servings (serving size: 1 bar)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 30%
  • Fat: 5.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 30.4g
  • Fiber: 1g
  • Cholesterol: 10mg
  • Iron: 0.9mg
  • Sodium: 160mg
  • Calcium: 16mg

Ingredients

  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 5 tablespoons butter, softened
  • 1/2 cup semisweet chocolate chips
  • 1 (10-ounce) jar seedless raspberry jam

Preparation

  1. Preheat oven to 375°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.
  3. Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.
  4. Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.
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