Raspberry-Chocolate Bars Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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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 350º. 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.
Rocky Road Bars
Amount Measure Ingredient -- Preparation Method
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1 package milk chocolate
cake mix
1/2 cup butter or margarine -- melted
1/4 cup packed brown sugar
1/3 cup water
2 eggs
1 cup chopped nuts
3 cups miniature marshmallows
1/3 cup Rich & Creamy chocolate
ready-to-spread frosting
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Mix half of the cake mix (dry), the butter, brown sugar, water and eggs in large bowl with spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan.
Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes or until marshmallows are puffed and golden.
Microwave frosting in microwavable bowl uncovered on High 15 seconds. Drizzle over bars. Cool completely. For easier cutting, use plastic knife dipped in hot water. Cut into 6 rows by 4 rows.
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