Raspberry-Chocolate Bars

  • Vailmorgan Posted: 09/06/10
    Worthy of a Special Occasion

    Very good recipe. I sprayed the pan first and mushed the bottom layer down into the pan. I used fresh raspberries instead of jam. You can easily crush them with a fork. We let the bars cool before removing from pan and had no issues. Yummy! We went back for seconds.

  • VStraehle Posted: 11/15/08
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    Delicious! I did not find that there were any "missing" ingredients as others have mentioned. I did put 2/3 cup chocolate chips for a more chocolatey flavor. I used reynolds release foil in the pan for easy removal. I did press the top layer into the jam pretty good so it wouldn't be dry as previously stated. The bars came out great. I have made them twice in 2 weeks! Everybody likes them!

  • amym850 Posted: 11/16/08
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    Have made thi recipes many times and never had a problem lke the others (however I cook for a living). Love It! Have made it for several special occasions and got many compliments. I like to add a little more chocolate chips!!!

  • sugarfairy Posted: 07/24/09
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    I thought the flavor combination here was good. The fruit and chocolate with the crunchy oatmeal was appealing. Otherwise, this recipe was a disaster. The bars were ooey-gooey and didn't firm up or set at all! They were also very sweet, which didn't bother me, but they didn't appeal to a lot of people. Couldn't even remove the cookies from the pan because they were nothing but a mess. Threw most of them out in the end. Would NOT recommend this recipe.

  • BSDawkins34 Posted: 10/09/09
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    This is a delicious dessert, but I did make two of the changes the other reviewers recommended. I used a stick of butter, instead of 5 tbs., since everyone else said it was too dry. I also used less rasberry jam, probably about 5 oz. instead of 10 oz. Wonderful with a small amount of vanilla ice cream on the side. I'm even adding this one to my food blog, www.mouthofthesouth.biz.

  • MrsMeganM Posted: 04/17/10
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    This was good. I could see how people said it was a little dry, maybe using a little butter would make it better. I think part of the key is to have the jam room temp. so it is easier to spread. I also used a really expensive small jar with lots of flavor. And of course, I slightly increased the chocolate chips. Would make again in a larger pan for a group of people. Also delish a few days later!

  • DutchBunnii17 Posted: 12/12/10
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    These bars are pretty delicious. The oats are really crumbly and don't hold together too well, but they were good nonetheless. I greased my pan so nothing stuck to it, but some jam got along one edge, and it came off easily enough. I think I will make them again sometime.

  • Grammikraker Posted: 04/11/11
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    What a delicious & easy recipe. I didn't have raspberry jam so substituted apple butter but will definately make w/ raspberry next time as it's a favorite of mine. Also doubled the recipe & used a sprayed 13x9" dish & baked 350 for 45 minutes.

  • starfishies Posted: 06/23/11
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    I really enjoyed these bars! So delicious! I didn't have any problems with dryness or really anything. I did use 6 Tablespoons of butter instead of 5, and I pressed the top layer into the preserves as another reviewer had done. I also added a few more chocolate chips, and it was very chocolatey in the end. I thought they were very good, and it got great reviews from those I served it to. I liked it so much, I'm making it for the second time after making them less than a week ago.

  • CarlynO Posted: 07/29/11
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    WOW these were good! I used a low sugar "raspberry acai pomegranate jam" (40 oz. jar from Costco) that was perfectly tart to counteract the buttery crust. I love the amount of salt in the crust because it was the perfect salty sweet combo! I used 1/4 cup less sugar in the crust and it worked out great. The oat mixture was a bit dry (but was manageable and worked just fine as a crust and topping) so if you'd rather have a bit more of a "crumble" instead of a dust on the top, add some more butter or maybe even yogurt (to keep it low fat). I'd suggest 2 tablespoons. Oh and next time I'll add just a tad bit more chocolate chips just because I LOVE chocolate! Definitely keeping this recipe and it would be great to double and bring to a pot luck! Was so fast and easy to make yet tastes like it was a complicated dessert!

  • LauraJM Posted: 12/13/11
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    I made these this weekend for a snack at work with the following modifications: whole wheat flour instead of white, an additional tablespoon of butter per reviewer suggestions, half the chocolate chips and fresh raspberries mushed with a fork instead jam. My only real issue is with the crust. I felt it was too thick and missing something. I think I may try again with a reviewer's suggestion of adding yogurt. I did not have a problem with the crust falling apart as I waited for the bars to cool completely in the pan on a wire rack-30-60 minutes (I lost track as I was cooking other items). Delicious, over all, though. I would recommend them but I would not yet serve them to others.

  • MereUbu Posted: 11/28/12
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    Yummy and foolproof. I've made these bars countless times since the recipe was first published--they're my go-to potluck dessert. Since they're not exactly pretty, it always takes folks a while to start eating them. Once they start, though? Word travels fast, and they're gone in five minutes. I've never had a problem with the crust crumbling; just make sure you pack the bottom layer down firmly before spreading the jam. (I use a jar of Smucker's Black Raspberry Spreadable Fruit, and it works great.) I also dump out my jar of fruit spread into a bowl and lightly beat it with a fork so that it will cover the crust more easily.

  • buddhahotei Posted: 04/25/13
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    Great flavor and was easy to make!

  • rainblossom82 Posted: 12/29/12
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    These tasted okay but looked unappetizing so I couldn't give them as holiday gifts. I also had a hard time getting them out of the pan. It just made them a mess. The crust and topping was also dry. I wouldn't make them again.

  • rstarrlemaitre Posted: 10/14/13
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    These bars are ah-mazing. A perfect blend of salty, sweet, crunchy, and chocolate in the dough on both sides, and a perfect layer of raspberry sandwiched in the middle. I do recommend spraying the pan with cooking spray for easier extraction, but the resulting cookies are perfect.

  • Vicuska Posted: 11/19/13
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    I had plenty of homemade not-too-sweet raspberry jam, thus I was looking for a recipe where I could use some of them. Since my jam was not too sweet, I did not reduce the sugar as others recommended. I added though an additional T butter, almost doubles the chocolate chip and oiled the banking pan. I halved the salt, too. The result was VERY good!

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