#recipe >> Chocolate Raspberry Shortbread Bars
#recipe >> Chocolate Raspberry Shortbread Bars
Ultimate week, once I served my One Bowl Gluten free Vegan brownies, Luke said, "mother, could you PLEASE make some thing with gluten? Butter? Eggs?!" no longer that he would not love ALL my treats... In fact, I think he became joking. but, simply in case, this one's for you, Luke. three layers of complete and utter bliss: buttery rich shortbread base, sweet raspberry jam, and melt-in-your mouth, darkish chocolate top. There wasn't a need for eggs (sorry Luke, there honestly wasn't - it really is why you bought poached eggs to your Orecchiette).
I wish you could have visible Luke's face when he attempted one! rating ONE FOR mom! i am no longer kidding, these bars literally melt on your mouth. First, it is the buttery shortbread that dissolves, then the jam, then the chocolate. it's a three-element series of mouth-watering activities. particularly addictive. Oh, and clean, that is continually great.
As a child, my mother continually made butter cookies (she known as them sugar cookies - essentially a mixture of butter, flour and sugar). At Christmastime, she could sandwich cookies together with fruit preserves after which dunk half of the cookie in melted darkish chocolate. i'm able to without a doubt nevertheless flavor them - even though i have not had her cookies in like 30 years. but, those bars flavor almost exactly like my mom's Christmas version. when I took that first chunk, i used to be catapulted again to my youth and the pleasure of the holidays! So satisfied Luke gave me the muse and excellent recollections.
That said, these bars would make high-quality holiday treats - whether or not it is for your property or as a scrumptious present for pals, family, instructors, and so forth.
Chocolate Raspberry Shortbread Bars
Cooking spray
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), chilled and cut up
1/2 teaspoon vanilla extract
5-6 tablespoons milk
1/2 cup seedless raspberry jam
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 325 degrees. Coat the bottom of a 9x13-inch baking pan with cooking spray (this holds the parchment paper in place). Line the bottom of the pan with parchment paper, allowing the paper to come up the short ends of the pan (this helps remove the shortbread from the pan).
In a food processor, combine the flour, sugar and salt. Process until blended. Add the butter and process until the mixture looks like coarse crumbs. Add the vanilla and 5 tablespoons of the milk and pulse on and off until blended; the mixture may look like "sand", but it should come together when you squeeze it in your hand. If the mixture doesn't hold together when you squeeze it, add 1 more tablespoon of milk and pulse until blended.
Pour the "sandy" mixture into the prepared pan and press down to make an even, firmly-packed layer.
Bake for 30 to 35 minutes, until the edges are golden brown and the top is light golden brown. Cool on a wire rack for 10 minutes.
Once the shortbread has cooled, spread the jam all over the top, making an even layer.
Melt the chocolate in a bowl over simmering water, or in the microwave (when using the microwave, check and stir the chocolate every 30 seconds to prevent scorching).
Spread the chocolate all over the raspberry filling (it's OK if some of the filling swirls into the chocolate; but using an offset spatula helps spread the chocolate without disturbing the filling)
Cool completely before cutting into 24 bars.
Original recipe here -->
https://www.fivehearthome.com/chocolate-raspberry-shortbread-bars/
