Chocolate Raspberry Streusel Squares Food

CHOCOLATE RASPBERRY CRUMBLE SQUARES

Steps:

• Preheat the oven to 375°
• In a large bowl, mix together the oats, flour, brown sugar, granulated sugar, salt, and baking powder.
• Beat in the softened butter until the mixture is blended and crumbly. Remove 1 cup of the mixture and set aside.
• In an 8x8 baking dish, press the remaining oat mixture into the bottom and form a crust.
• Bake in the oven for 10 minutes and then remove.
• Carefully spread the raspberry jam over the top of the baked crust, making sure to spread it well and evenly.
• Top the raspberry jam with the 1 cup of semi-sweet chocolate chips.
• Take the 1 cup of oat mixture and crumble with hands and spread it on top of the chocolate chips.
• Bake in the oven for about 35 minutes.
• Remove from the oven and allow it cool COMPLETELY before adding a chocolate drizzle or removing it from the baking dish.
• Cut into squares. I cut mine into 9 squares but you can make them smaller if you wish!
• Store in an airtight container.
• Melt the ¼ cup of chocolate chips in the microwave 15 seconds at a time, stirring each time.
• Once the chocolate is mostly melted, stir until it has all melted and drizzle on the squares.

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

CHOCOLATEY RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F.
• Beat butter in bowl at medium speed, scraping bowl often, until creamy. Add flour, brown sugar and salt; beat at low speed, scraping bowl often, until well mixed.
• Press about 1 3/4 cups mixture onto bottom of lightly greased 13x9-inch baking pan with floured hands. Reserve remaining mixture. Bake 10-12 minutes or until edges are lightly browned.
• Combine in small heavy saucepan 1 cup morsels and sweetened condensed milk. Cook over medium-low heat, stirring constantly, 3-5 minutes or until smooth. Spread over hot, partially baked crust.
• Stir chopped nuts into remaining crumb mixture; sprinkle over bars. Drop scant teaspoonfuls of raspberry jam over chocolate and crumb mixture; sprinkle with remaining morsels. Bake 25-30 minutes or until topping is light golden brown and center is set.
• Cool completely on wire rack. Cut into bars

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350°F.
• Combine oats, flour brown sugar, baking powder and salt in large bowl.
• Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8" square pan). Bake 10 minutes.
• Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
• Sprinkle with 1/2 cup white chocolate chips.
• Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.
• Sprinkle over fruit mixture, pressing lightly into fruit.
• Bake 30 to 35 minutes or until golden brown.
• Cool completely on wire rack.
• Cut into squares and serve.

24 EASY RASPBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
• Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
• Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

CHOCOLATE RASPBERRY BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

CHOCOLATE RASPBERRY STREUSEL SQUARES

Steps:

• Preheat oven to 375° F.
• Combine flour, oats, sugars, baking powder and salt in large bowl.
• Cut in butter with pastry blender or two knives until mixture is crumbly.
• Reserve 1 cup oat mixture for streusel.
• Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan.
• Bake for 10 minutes.
• Transfer to wire rack.
• Spread preserves evenly over hot crust to within 1/2 inch of edges.
• Sprinkle evenly with 1 cup morsels.
• Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.
• Bake for 30 to 35 minutes or until golden brown.
• Cool completely in pan on wire rack.
• Drizzle with melted chocolate, if desired.
• Let chocolate set before cutting into squares.
• Store tightly covered.

CHOCOLATE RASPBERRY STREUSEL SQUARES

Steps:

• 1. Heat oven to 375.
• 2. Combine flour, oats, sugars, baking powder and salt; cut in butter until mixture is crumbly.
• 3. Reserve 1 cup for streusel; set aside.
• 4. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan; bake 10 minutes.
• 5. Spread preserves over crust; sprinkle evenly with chocolate pieces.
• 6. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently.
• 7. Bake 30 to 35 minutes or until golden brown; cool completely.
• 8. Drizzle with melted chocolate, if desired, and cut into squares.
• 9. TIP: To melt chocolate, place in medium microwaveable bowl.
• 10. Microwave on high 1 to 2 minutes, stirring every 30 seconds until smooth.
• 11. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.