Hello! I hope your weekend has been wonderful. Mine has been productive and fun-filled...the perfect weekend combination. As you know, I love to bake and typically I bring my baked goods into work so I don't eat them all myself. Well, a couple of weeks ago, a co-worker requested something raspberry. While chocolate and raspberry is one of my favorite combinations, I didn't have a good recipe for it.
As with any other time I have a question, I took to the internet, specifically Pinterest and the blog world. One of the first recipes I came across was this one from Deliciously Sprinkled. It seemed easy enough and the pictures looked delicious so I thought I'd try it. Let me tell you, they turned out incredible, easily one of my favorite desserts and my new go-to for chocolate. The only suggestion I would make is only cooking it for 20-25 minutes at the end. But, then again, I like my desserts gooey so that might just be me.
1 cup unsalted butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 tsp salt
1 cup dark chocolate chips
1 cup mini semi-sweet chocolate chips (I used regular ones cause I was out of mini ones)
1 can sweetened condensed milk
3/4 cup fresh raspberries
Preheat oven to 350 degrees Fahrenheit. They suggest using a greased 9x13 pan. I used a 9x9 and used parchment paper so the bars come out easily.
In a large bowl, using an electric mixer, mix butter until creamy.
Mix in brown sugar, flour, and salt and continue mixing until crumbly.
Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
Bake of 10 minutes or until lightly golden.
While the crust is baking, pour sweetened condensed milk in a small sauce pan and add dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
Remove crust from oven and pour chocolate mixture over warm crust.
Sprinkle remaining crumbs over chocolate layer. Then add raspberries and finish with semi-sweet chocolate chips.
Bake 20-25 minutes. Let cool before cutting into bars.
P.S. Outfit details from this picture will be up later this week!
Labels: 2017, food, recipe