Raspberry chocolate bar cookie recipe

Baking cookies is such a rewarding food experience, and these raspberry chocolate bars are delicious. They make a nice choice for a Christmas cookie as well. The finely chopped walnut topping is optional, depending on if you want a crunchier bar with another layer of flavor complexity. The main pleasure of these bar cookies is the wonderful blending of the raspberry and chocolate flavors.

Recipe ingredients:

1-1/2 cups all-purpose flour

3/4 cup sugar

3/4 cup butter, softened (1-1/2 sticks)

1 package (10 ounces) frozen raspberries, thawed and with their juices.

1/4 cup orange juice

1 Tablespoon cornstarch

2 cups miniature semisweet chocolate chips

1 cup finely chopped walnuts, optional

The first step in this cookie recipe is to make the crust. Mix the flour, sugar, and butter. The resulting mixture will be crumbly, and you press it all into a 13 x 9 x 2 baking pan. Spread the crust mix evenly in the pan and pack it down firmly. Bake for 15 minutes in a 350 degree F oven.

While the crust is baking, get a 1-quart saucepan on the stovetop and put the raspberries, orange juice and cornstarch in it. Stirring constantly, heat the raspberry mixture to boiling. Once it reaches a boil, keep stirring and let boil and bubble for 1 full minute. Then shut off heat and set aside to cool for 10 minutes.

As soon as your crust comes out of the oven, sprinkle the chocolate chips over it evenly. The heat from the crust just out of the oven will start melting the chocolate. This is why the miniature chips are best because their smaller size lets them melt more quickly and easily. However, if you could not find miniature chips, you can use regular size chocolate chips. Once the chocolate chips have been added, spoon the raspberry mixture evenly over the chocolate. If you want the walnuts, sprinkle them over the raspberry/chocolate layer. Gently give the walnuts a little pat to push them about halfway into the raspberry to secure them. Now return the baking pan to a 350 degree F oven and bake another 20 minutes. This additional baking time will cause the raspberry mixture to set and firm up. Remove pan from oven, cool, and then refrigerate until chocolate is firm again. Cut into squares or rectangles and enjoy.

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