December 8, 2010

chocolate raspberry crumb bars

These are by far my favorite bar cookie. Of course I love chocolate, so the fact that these have an entire bag of semi-sweet chocolate chips in them doesn't hurt. There is also raspberry jam and butter.

It's a win/win situation.



I made them for Michael before we started dating... when I had a major crush on him. I was still living in New Jersey in my cute third floor walk up apartment. I made chocolate raspberry crumb bars, wrapped them in paper, put the wrapped bars in little white candy boxes tied with blue ribbon and mailed them to his house. I think that's why he eventually asked me on a date. Magic cookie bars.

My Mom and I made these for my lovely sister's bridal shower in February. We put them in little boxes and gave them out as party favors. I'm sure every guest was thanking us when they got home that night and ate their chocolate raspberry crumb bar at midnight... or on the car ride home from the shower.



And now, I made them for my birthday! Today is my 23rd birthday. And I am at work because it's a Wednesday. But I made these last night to bring to work today, like when you were in Kindergarten and your Mom made cupcakes for you to bring to school on your birthday.



Start by whipping 2 sticks of butter. I know. I'm sorry.



Add flour, brown sugar and salt to the butter. Mix it until combined and crumbly.



You will use this for the crust and the crumb on top. Use about a cup and a half of the mixture to press into a 13 x 9 pan, which you bake in the oven for about 10 minutes. Mix chopped walnuts in the remaining mixture and set that aside.

When the crust comes out of the oven, it's time to make the layer of melted chocolate.

Yes, I said that. Layer of melted chocolate.



Chocolate chips and sweetened condensed milk get melted in the microwave. I used Ghirardelli 60% chocolate chips. Because they're fancy, delicious... and it's my birthday.

Pour the entire bowl of melted chocolate goodness over vanilla bean ice cream and eat every last drop.

Or you can pour it on the crust. Either is fine.







So now we have buttery crust and melted chocolate. Not too bad.



Next comes the remaining crust mixture with walnuts. Crumble it on top of the chocolate.

I may or may not have made extra topping for this... It's my secret. (But I did.)



Take seedless raspberry jam and drop teaspoons of it all over the crumble.



Sprinkle the whole thing with more chocolate chips.

Because just one layer of chocolate isn't quite enough.



Now you bake it again and it looks like this. Die.



The chocolate chips get soft, the raspberry jam caramelizes and the crumb topping gets buttery and rich.



Lovely little things.




Now I'm going to go work, but only half a day today! Then I have a doctor's appointment. Oh joy.

THEN - I have my birthday party! Friends and family are coming over to eat delicious things, play games and laugh with me. I'm hoping for a new North Face jacket from my parents. I hoping for new cookbooks. I will get lots of hugs and kisses from Michael. Couldn't ask for more.




Here's the recipe!
Recipe from Nestle Toll House

Chocolate Raspberry Crumb Bars

2 sticks butter, softened
2 cups all purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12 ounce package) semi sweet chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped walnuts
1/3 cup seedless raspberry jam

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute... stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

13 comments:

  1. These definitely are full of some of the best ingredients on earth. Chocolate...raspberry...BUTTER. I want.

    I really should start baking these for any man I think I could want to date at some point. Win their hearts through food.

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  2. These are the yummiest, is that a word?, bar cookies I have ever had the pleasure of diving into! SOOOOO GOOOOOODDDD!
    And, Happy Birthday to my beautiful,wonderful daughter! :)

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  3. These look outstanding! The is the first time I have come across this recipe and can't wait to make it for my family. I have had similar, but these look incredible. Thanks for sharing and have a wonderful WalnutWednesday!

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  4. Happy, Happy Birthday!!! These crumb bars look so good! One of my favorite chocolates is Ghirardelli's Dark and Raspberry Squares. These bars look like the cookie version...I can't wait to try them!

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  5. These are my favorite bars ever!!! I loved it when you sent them to me :)

    Outstanding job my love.

    I love you :)

    HAPPY BIRTHDAY!!!!
    I can't wait to see you later.

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  6. "Now you bake it again and it looks like this. Die."

    Best part of the entry. Aside from the butter.

    Happy Birthday, Jenner.

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  7. Dark chocolate and Raspberry?!! two of my most favorite things in the world. can't wait to try this...

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  8. I just made these tonight! My sweet husband LOVES Raspberry. They are a hit with the family! Thank you!

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  9. Thank you!! They are to die for, really. Sooo buttery and rich and sweet and chocoaltey. Win/win/win/win.

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  10. holy incredible. i must make these!

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  11. Wow! How awesome! Raspberry and chocolate...two of natures perfect foods.

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  12. I love these! Instead of whipping the butter, I just combine all the ingredients for the crumb topping in my food processor and whirl away. It cuts the butter into the flour and sugar perfectly. I only make these when I have somewhere to bring them to because otherwise I will eat the whole pan myself.way too good. I keep telling myself that I should experiment with white chips or butterscotch chips but I find myself craving that sweet dark sinful chocolate every time.

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