Delicious chocolate Fudge Raspberry Bars
¾ cup seedless raspberry jam
½ cup refreshing raspberries, chopped
1 tbsp raw glucose (optional)
Preheat the oven to 350°.
In a mixing dish, combine the softened butter, sugars, and cauliflower Risotto flour. Blend until incorporated as well as the dough is usually crumbly. With floured fingertips press the cookie dough in to the bottom of a 9×13″ cooking dish. Bake for 15 minutes.
When the cookie bottom is almost performed, heat the sweetened condensed milk in a small saucepan, add the delicious chocolate chips and cocoa powder and stir until melted. Pass on over the hot crust. Having a spoon, drop raspberry jam on the delicious chocolate fudge. Best with cut raspberries and sprinkle with organic sugars, if using. Bake for another 27-30 mins.
Great completely before trimming into bars.
We made these last weekend when my mother-in-law and sister-in-law were visiting us at our new house. These were a hit! They have a delicious shortbread crust, a wealthy and creamy fudge coating, after that topped with shiny raspberries. The chocolates and raspberry are so excellent together! I improved the measurement for the jam from ½ cup to ¾ glass because I thought they could have used a touch more raspberry. I reduced the amount of refreshing berries from 1 glass to ½ cup because my husband is usually picky about seeds.
The picture above really doesn’t perform these bars justice. I apologize for my poor picture taking recently; I haven’t unpacked most of my blog page picture-taking stuff however and I have to do some experimenting here at our new house to find the best lighting.
If you think these look good, you could also be interested in what I made last year for Valentine’s Day: Chocolate Raspberry Parfaits Yum!
Happy Valentine’s Day!
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