Chocolate Raspberry Cookie Bar

Chocolate Raspberry Cookie Bar

We had some raspberries left over from making the raspberry tart, so I got creative. I made the dough before I really had a idea of what I was going to make. I had some chocolate syrup and raspberry jam so I just combined them all together. 

These bars were AMAZING. I had no idea how it was all going to taste once baked, but it was good. The filling is soft and gooey and the cookie base adds a layer of sweetness. Its like a chocolate raspberry pie but in bar form. 

The top was perfectly brown and crispy while the bars still kept a soft interior. The chocolate raspberry combination is so addicting. 

These bars are versatile and can be used with any fruit you have. Just find a jam that correlates with the fruit. 

I would definitely recommend serving these warm. 

Ingredients:

1/2 C butter 

3/4 C granulated sugar

1/2 C brown sugar

1 tsp vanilla

1 egg

1 1/4 C flour

1/2 tsp baking soda

1/4 tsp salt

1/3 C chocolate fudge sauce

1/3 C raspberry jam

1/2 C fresh raspberries 

Directions:

Preheat the oven to 350. Line a 9x9 or 8x8 pan with aluminum foil and spray with non-stick spray. 

1. Cream the butter and sugars together 

2. Add in the egg and vanilla 

3. Mix in the flour, baking soda, and salt

4. Take half of the dough and press it into the bottom of the pan and a little up the sides

5. Spread the jam and the hot fudge sauce over the bottom of the dough

6. Sprinkle the raspberries over the fudge and jam layers 

7. Take the remaining dough in parts, flatten it, and layer it over the fresh raspberries. Make sure the dough completely covers the fruit. Seal the the top layer dough with the dough that is spread up the sides of the the pan. 

8. Bake for 20-25 minutes or until the top is golden brown. Let cool, cut, and enjoy!