Decadent Chocolate Raspberry Bars
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.