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Chocolate Chip Raspberry Bars (TOH)

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“Chocolate and raspberry with a shortbread crust. Taste of Home Bars and Squares 2012, submitted by Bev Cudrak of Alberta. Made this for Xmas trays and it went really fast!”
READY IN:
55mins
SERVES:
12
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • 1 34 cups all-purpose flour
  • 1 cup sugar
  • 1 cup butter, cold and cubed
  • 1 egg
  • 12 teaspoon almond extract
  • 1 cup seedless raspberry jam
  • 12 cup miniature semisweet chocolate chips

Directions

  1. In a large bowl, combine flour and sugar.
  2. Cut in butter until mixture resembles course crumbs.
  3. Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
  4. Press remaining mixture into a greased 11 x 7 inch baking pan.
  5. Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
  6. Bake 35-40 minutes longer or until golden brown.
  7. Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
  8. Cool completely on a wire rack, then cut into bars.

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