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Wednesday, May 21, 2014

Dark Chocolate Raspberry Pie Bars

These Dark Chocolate Raspberry Pie Bars were an absolute hit at our Mother's Day brunch. I adapted slightly from this recipe and they turned out perfect. I kept them cool in the fridge until we were ready to serve. 

  • 2 Sticks Unsalted Butter, Softened 
  • 2 Cups All-Purpose Flour
  • 1/2 Cup Light Brown Sugar, Packed
  • 1/4 Teaspoon Salt
  • 1 Cup Dark Chocolate Chips
  • 1 Cup Mini Semi-Sweet Chocolate Chips
  • 1 Can (14oz) Sweetened Condensed Milk
  • 2 Pints Fresh Raspberries, Semi Crushed
  • Preheat the oven to 350 degrees.
  • Spray a 9 X 13 inch baking dish with non-stick cooking spray. Set aside.
  • In a large bowl, using an electric or stand mixer, mix butter until creamy. 
  • Mix in brown sugar, flour and salt and continue mixing until crumbly. 
  • Press 1 3/4 cup of crumb mixture into prepared baking dish. Set remaining crumbs aside.
  • Bake for 10 to 12 minutes or until lightly golden. Remove from oven. 
  • While crust is baking, pour sweetened condensed milk into a small sauce pan and add one cup of dark chocolate chips. 
  • Stir over low heat until chocolate is melted and mixture is smooth.
  • Pour mixture over warm crust.
  • Sprinkle remaining crumbs evenly over chocolate layer. 
  • Spoon raspberries over the crumb mixture and top with one cup of mini chocolate chips. 
  • Bake for 20-25 minutes. Let cool before cutting into bars. 

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