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Thursday, August 2, 2012

Decadent Chocolate Raspberry Bars Recipe

Decadent Chocolate Raspberry Bars

I was given an enormous bar of dark chocolate from my cousin Pete that was left over from his bakery.  I mean this thing is 11 pounds of chocolate heaven.  It is Callebaut brand and let me tell you it isfabulous to work with, well all except while breaking it into smaller pieces I managed to break my favorite glass bowl.  This involved cuss words, and wasted chocolate.  But I am sure that is due to my rudimentary version of breaking the block up, lol.  I am sure there is a more professional way of doing it.  So anyhow I wanted to use some of it and incorporate raspberries which I have fresh and in the freezer that needed used up.  So after perusing pinterest and getting many ideas I knew what I wanted, or at least the starting point.  I really never follow recipes,  I am a rebel, sometimes it works out sometimes it doesn't.  I didn't have any oreos for crumb crust and didn't want to make a crust so I checked out the cupboard to see what would inspire me.  Ahhh a bag of sugar cookie mix. Yes, just the ticket, this would be my crust.  So I took out my trusty baking pan 8x10 in size and got started.   ~Hermity Christine

Printable Version Available here.
~Sugar cookie mix, mine was Betty Crocker, you just add butter and an egg.  You could make your own or use the kind in a tube if you wanted. You follow the directions on the package so you also need butter and egg for my version.
~16 oz of chocolate, a dark or bittersweet is best, chips or cut into chunks
~1 1/4 cup of heavy whipping cream
~1 tbsp corn syrup (some recipes left this out but I used it)
~2-3 cups of raspberries divided 2 cups for bottom 1 cup for the top; these are estimates I didn't measure how much I used lol.

1. Follow the directions on the sugar cookie mix and then press into the pan and up the sides, its kind of sticky so you might have to butter your fingers.

2. Bake the crust @ 350  until the edges are golden brown the center may still be a little soft but this is ok.
3. While the crust is baking using a double boiler, heat the chocolate and heavy whipping cream until it is melted.  Stirring frequently you don't want scorched cream.  I don't actually have a double boiler so I just use a glass bowl that fits on top of a pan of water.
4. Remove from heat and add corn syrup and stir it in.
5. When the crust is done add a layer of raspberries on top of the crust. If the crust is really puffy in the center you can press it down before putting the raspberries on.

6. Pour the chocolate on top of the raspberries.

7. Refrigerate several hours until it is cooled and firm.
8.Top with remaining raspberries.
9. The cookie crust can make it a bit hard to cut and get out of the pan, so just be patient, they are worth it!

The recipe I used for my base is here.

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