Raspberry-Chocolate Bars
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine — softened
1 (10 ounce) package frozen sweetened raspberries — thawed and undrained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips
Heat oven to 350ş. Beat flour, sugar and butter with electric mixer on
medium speed, or mix with spoon. Press in bottom of ungreased rectangular
pan, 13 × 9 × 2 inches. Bake 15 minutes.
Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.
Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over
chocolate chips; spread carefully.
Bake about 20 minutes or until raspberry mixture is set. Refrigerate until
chocolate is firm. Cut into 8 rows by 6 rows.
Yield:
“48 Bars”
Bake:
“0:30″
Per serving: 76 Calories (kcal); 4g Total Fat; (44% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
As melted chocolate becomes firm, it loses its shine and becomes
more dull, but it still tastes yummy.
Make It Your Way
For a tangy kick, try Cran-Raspberry-Chocolate Bars. Substitute
cranberry juice for the orange juice.
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