Some of the best recipes that I’ve stumbled across in the past twenty years haven’t been from fancy magazines or even the internet. They have come from cheaply-printed community and church cookbooks.
Lucky for me, my mom has a nice stash of these old cookbooks, and it’s where I found this wonderful chocolate raspberry bars recipe.
I’ll admit that I was a little skeptical about this recipe when I first read it in one of my mom’s little coil-bound cookbooks.
I wasn’t sure if I’d like chocolate with raspberry jam. Let’s just say that I was more than pleasantly surprised by how these chocolate raspberry bars turned out!
These bars have a really nice texture and an even better flavor. I’m a pretty big fan of jams in any kind of recipe, so I should have suspected that these bars would be a winner.
A little chewy, a little gooey, and even a little crispy around the edges, these yummy chocolate raspberry bars are a wonderful dessert that would be really nice to make around the upcoming winter holidays.
It’s funny, when you make recipes that come from church cookbooks, it’s sometimes a shot in the dark. I’m used to having lots and lots of gorgeous photos of the recipes that I’m about to attempt (thanks, internet), but in these old cookbooks, there are often no photos at all. It’s sort of fun to take a simple recipe printed on a white page and give it a whirl.
It’s also kind of nice because you don’t have a glossy photo to try and live up to!
Not to dimish my glossy photos… they are pretty, right? I just had to share a few shots of these gorgeous, easy, and simply delicious chocolate raspberry bars!
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon salt
- 1 cup cold butter
- 1 14 oz. can sweetened condensed milk
- 2 cups semi-sweet chocolate chips, divided
- ⅔ cup seedless raspberry jam
- Preheat oven to 350 degrees. Spray a 9x13x2 inch pan with non-stick cooking spray.
- Add the flour, sugar, salt and the cold butter into a food processor. Process until coarse crumbs are formed. Set aside 1 ½ cups of the mixture for the topping. I kept it in the refrigerator until ready to use. Press the remaining crumbs into the bottom of the prepared pan. Bake for 12 minutes or until light golden brown.
- Add the condensed milk and 1 cup of the chocolate chips to a small sauce pan. Over low heat stir constantly until chips are completely melted. Pour the chocolate mixture over the baked crust and spread evenly. Sprinkle the remaining crumb mixture evenly over the top of the chocolate.
- Drop the raspberry jam by the teaspoonful evenly over the top of the crumb mixture. Sprinkle with the remaining 1 cup of chips.
- Bake for 30 to 35 minutes until filling is set. Completely cool on a wire rack.