While I don’t make an abundance of desserts with fruits, those recipes that feature fruit always seem to be a bit with readers. I’m excited to have my friend Melissa from Ice Cream Inspiration sharing her Chocolate Raspberry Bar recipe with us today. These sound, and look, absolutely fabulous! I’ll turn it over to Melissa…
When I think of “flavor combinations made in heaven” (because I often think of such things) one of the first combos that comes to mind is chocolate and raspberry. Such as chocolate raspberry hot chocolate. Or my Dark Chocolate Raspberry Swirl Ice Cream. Or these Chocolate Raspberry Bars. This combination adds a wonderful crust and topping made with oatmeal, sugar, flour, and butter. For the chocolate raspberry layer, you just need to use chocolate chips and raspberry jam. Couldn’t be easier, and you probably already have everything you need to make these right now!
These are really dense and rich, so you don’t need many to pack a punch. These are great to bring to pot-lucks, baby showers, or any other party requiring finger food. If you’re just making them for your own family, you might want to just make half a batch. Unless your family is large. Then make the whole, huge pan. But even if you’re just making these for you, I’m not there to be the Chocolate Raspberry Bar police, so you go ahead and make as big a batch as you want!
- 1 1/2 cups flour
- 1 cup packed light brown sugar
- 1 tsp. baking powder
- 1 cup butter softened
- 1 1/2 cup quick oats
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans optional
- 6 oz. chocolate chips
- 1 12 oz. jar raspberry jam
- Preheat oven to 350 degrees. Line a 9x13 pan with foil. Grease the foil.
- Mix flour, brown sugar, and baking powder in a large bowl. Cut in butter with two knives in a criss-cross fashion, or with a pastry blender until mixture looks like coarse crumbs.
- Add oats, coconut, and pecans. Mix well.
- Press half the crumb mixture firmly onto the bottom of the pan which has been covered with foil. Sprinkle with chocolate chips. Spoon jam over the top and spread lightly.
- Sprinkle the remaining crumb mixture over the top.
- Bake 25-30 minutes or until lightly browned on top. After removing from the oven, let cool in the pan for about an hour. Then lift from pan using the edges of the foil and cool completely on a wire rack.
Make sure to hop on over to Ice Cream Inspiration and be inspired! I am adding new flavors all the time. In fact, if you have a suggestion for an ice cream flavor, I would love to hear about it in the comments below! While you are on my site, please look for the big pink button in the right sidebar and subscribe! You won’t be sorry. We’re friends now 🙂