Tomorrow morning I’ll be in San Francisco for the Food Blogger conference. If you’re there, come over and say hi. I’ll be the one with the spiral notebook in place of a laptop.
Today I’m trying to tidy up so I can come home to a clean kitchen, but I did manage to bake something amidst all the chores – the raspberry bars from yesterday’s link. Naturally, there were changes. I used unsalted butter, increased the salt and swapped the milk chocolate chips for dark. I’d do all that again for sure, because the bars were terrific. They also happen to be egg-free, so you can bake these for people with allergies. These are also easy to scale down. 1/3 of the recipe fits perfectly into an 8 inch square pan.
If you like the chocolate raspberry combo, this is a must-try.
Final note. It just occurred to me that a dash of chipotle would have been great here. Next time.
Double Chocolate Raspberry Bars
3 cups all-purpose flour, spooned and leveled
1/2 cup unsweetened natural cocoa powder
2 1/2 cups rolled oats
2/3 cup granulated sugar
2/3 cup brown sugar
1 1/2 tsp. salt (use only 1 tsp. if using reg. butter)
1 tsp. baking soda
3 sticks unsalted butter, melted and cooled
2 cups toasted pecans, coarsely chopped
2 cup semi-sweet chocolate chips
1 jar of raspberry preserves (13 oz) — Smuckers
1 cup fresh raspberries, optional
More chocolate chips for the top
Preheat the oven to 350 degrees F. Line a 15×10 inch pan with non-stick foil.
Combine flour, cocoa, oats, sugar, brown sugar, salt and baking soda in a mixing bowl and stir well. stir the melted butter into the oat mixture until crumbly. Stir in the chocolate chips and pecans
Press about half of the oat mixture into the bottom of the pan. Spread the preserves over the dough and top with raspberries (if using), gently smashing the raspberries to flatten them. Crumble the remaining dough over the raspberry layer and gently press.
Bake the pan on center rack of oven for 40-45 minutes, rotating the pan halfway through baking. Remove from the oven and sprinkle more chocolate chips on top. Allow to cool completely. Chill for an hour or so. Lift from pan and score into bars.
Makes about 32
{ 13 comments… read them below or add one }
These definitely look like a winner. I’m with you on the dark chocolate. I’d try the raspberries even with the seed problem, just because they sound so good.
Safe travels, Anna!!
This is a must-try for me because I love chocolate and raspberry. There’s an excellent chocolate-raspberry tart in Dorie’s cookbook that I made a few weeks ago that I highly recommend. I bet it could be adapted into a bar cookie easily.
Anyway, have a great trip, I can see San Francisco out my window (about 8 miles away). It’s foggy today, might clear, but I would definitely pack something warm.
Karen–really, cool in SF? I heard it’s supposed to be about 80 degrees this weekend. I’ll be there too and was wondering about a jacket.
Anna, yummy looking bars. I had to bake once more today among all the things I’m trying to get done as well. PB cookies. Taylor’s favorite.
See ya soon! Fly safe. (Not that you have any control over that.)
dark choco & rasp do go well together, so I can see why. have a good trip, please tell me you will eat lots of sourdough bread while in san fran?
These look really tasty! If I need raspberry jam, I always buy the seedless variety.
I’ve been in SF in the middle of summer, and it still got cool when the sun went down, so I’d definitely take sweaters or a jacket! Enjoy the conference if you’re going!
The bars look like a must try for me!
Have a great trip!!
Thank U. for the scaled-down amount. These look like the perfect combination of nuts, dark chocolate, raspberry, and crunch. San Francisco will probably be a good break from the Texas humidity! Enjoy your trip. We all look forward to your return, your report, and more posts!
I love raspberry and chocolate. This is a great recipe.
i love the chocolate and raspberry combination, your bars look delicious, i will be making them soon, lovely blog, and will be back,
cheers from london,
pity
Gloria, and anyone else who wants to scale these down. Like I said, I made 1/3 of the recipe and baked it in an 8 inch pan for about 40 minutes. Since a third of 2/3 cup is kind of a weird measure, I’ll tell you what I used
3 T. cocoa powder
1/4 scant cup granulated 42 grams
1/4 slightly packed (not firmly) brown sugar 45 grams
1/4 soda
The other scaled down measures are pretty easy to figure out.
I made these last night, Anna and they are SUPER delicious! They were phenomenal warm and are still addictive today. A new favorite has been born! And they were SO easy to make!!
I made 2/3 batch and baked it in a 9×13 pan (baking more like 30-35 min). We didn’t have pecans and I’m not a huge nut fan anyway so I left them out completely plus we didn’t have fresh raspberries. They were still fantastic, but I realized I could have used almonds and with the fresh raspberries they would be out of this world.
Thanks so much for this recipe! I will be making them again and again.
L, thanks for the review and especially for providing scaled pan measurements. That’s very helpful. I think a lot of people will want to make a 13×9 inch pan.