I felt bad about not having a picture of the raspberry chipotle bars from yesterday, so I baked up a batch this morning. Meredith sent in a photo, so I’ll post hers as well. But first, a few more tips/additions to the recipe.
Bake the crust 10 minutes rather than 8 if you are using an 8 inch pan. I changed it in the directions (8-10 minutes).
These really do need to set, so try not to cut them until after they are thoroughly chilled. They cut neater that way.
Watch the chipotle. I used a “generous” 2 teaspoons, but this time I thought the bars were too spicy. Keep in mind this is coming from someone who can’t deal with “Medium” salsa, so use your own judgment. Most people have been okay with a standard 2 teaspoons chipotle and 1 person said she could have used more.
Pictured with can of chipotles. This brand is very hot!
Meredith’s more artful shot. She chilled hers as well, so I think Smucker’s preserves may thicken up more than other brands.
{ 8 comments… read them below or add one }
Well, now I have to make these. (Sometime)
I’d probably use 2 generous tsp. chipotle, because my family guzzles hot salsa like it’s water.
I bet it depends on the brand of chipotle. Sometimes when I use chipotle, I start coughing when I open the can, because it’s so hot.
Mmmmmm. I was wondering what these looked like! Beautiful pictures & much more tempting. The combo of flavors sounds amazing!
I made these, though without the chipotle. They were amazing….thanks for another great recipe.
what an awesome action shot!!
wow–i get excited about the strangest things.
Do you think it would work with Strawberry? I’m not a big raspberry fan at all…
Yes! I actually prefer making it with strawberries. No need to strain.
That is mean, Anna. Mean.
Wow, that photo is fantastic. Great job on the photography. And well, the recipes..that goes without saying.