Raspberry Fudge Bars Recipes

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FUDGY CHOCOLATE-RASPBERRY BARS



Fudgy Chocolate-Raspberry Bars image

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Raspberry     Chill     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

For cake
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/3 cup seedless raspberry jam
1 cup sugar
5 large eggs
1/3 cup all purpose flour
1 teaspoon baking powder
For glaze
1/4 cup whipping cream
1/4 cup seedless raspberry jam
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 6-ounce baskets fresh raspberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. Line 9x9x2-inch baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Add jam and whisk until melted. Cool slightly.
  • Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold in. Gradually fold in chocolate mixture.
  • Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
  • Make glaze:
  • Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
  • Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. (Can be made 1 day ahead. Cover and keep chilled.)
  • Cut into 12 pieces and serve.

RASPBERRY FUDGE BARS



Raspberry Fudge Bars image

Rich and yummy chocolate - raspberry combination. Use your favorite nuts - I prefer pecans myself. I find these are easier to slice if they are refridgerated first. You'll probably want to slice them smaller than brownies as they are quite rich.

Provided by gstark57

Categories     Bar Cookie

Time 55m

Yield 24-36 bars, 24-36 serving(s)

Number Of Ingredients 8

1 cup butter
1/2 cup brown sugar
2 cups flour
1/4 teaspoon salt
2 cups chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped nuts
1/3 cup seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter and sugar together, beat in flour and salt.
  • Reserve 11/2 cups, press the rest on the bottom of a 9x13 inch pan and bake for 10-12 minutes.
  • Microwave 1 cup of chocolate chips with sweetened condensed milk until chips are melted and consistency is smooth. Spread/pour over crust.
  • Mix nuts into reserved crumbs and sprinkle over fudge layer, drop dollops of jam over top, then sprinkle with remaining 1 cup of chocolate chips.
  • Bake 25-30 minutes.
  • Cool on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 272.5, Fat 14.9, SaturatedFat 8.5, Cholesterol 26, Sodium 123.8, Carbohydrate 34, Fiber 1.4, Sugar 23.4, Protein 3.6

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