24 January, 2017
Dark Chocolate Raspberry Bars
I was on a baking frenzy this weekend. I made 2 cheesecakes, 24 cupcakes, and these dark chocolate raspberry bars for my husbands’ pastors conference. I was a little jealous that I wasn’t able to eat any of the baked goods, but who knows maybe my husband will save me something.
Out of all the desserts I made, these bars were the easiest. Not many ingredients and so easy to put together. After many hours baking and decorating the other desserts these simple, but delicious bars were just what I needed to finish my baking frenzy with.
I found the original recipe on a blog called deliciously sprinkled a few years ago. I have since made them a handful of times.
I love the combination of dark chocolate and raspberries. You could use any fruit, I imagine strawberries or blueberries would be good, but raspberries are the best in my opinion.
I like to keep these bars in the fridge until ready to serve because of the raspberries. I even think they taste better cold, but you could leave them out a little while before serving to take the chill off of them.
I think you will be pleased with the outcome of this dessert if you chose to try it. Let me know what you thought of it if you do!
- 1 cup butter, softened
- 2 cups flour
- 1/2 cup light brown sugar
- 1/4 tsp. salt
- 1 cup dark chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- 3/4 cup fresh raspberries, semi crushed
- Preheat oven to 350F degrees. Spray 9×13 inch baking pan with non-stick baking spray.
- In a food processor using the dough attachment add the butter and blend until creamy.
- Add flour, sugar,and salt. Blend until crumbly.
- Press 1 3/4 cup of the mixture into the greased baking pan.
- Bake for 10 minutes or until golden brown.
- While the crust in baking add the sweetened condensed milk into a small saucepan n low heat. Add the dark chocolate chips and stir. Stir often until the chocolate has melted and is smooth.
- Once the crust is done pull it out of the oven. Our melted chocolate over the crust.
- Sprinkle the remainder of the crumbs on top of the chocolate.
- Sprinkle smashed raspberries over the crumbs.
- Add mini chocolate chips on top.
- Bake 20-30 minutes.
- Let cool on a wired rack completely before cutting. I usually put mine in the fridge awhile before cutting.