About This Recipe
Raspberry Cocoa Bars are a family favorite, pleasing both children & adults taste buds. So good! You can't eat just one.
2 ½ C. Flour
1 C. Sugar
¾ C Finely chopped pecans (Can substitute 1 C. instant oatmeal.)
1 C. Butter – Softened
1 Egg – Beaten
1 - 9.6 Jar of TVF Raspberry Cocoa Preserves
1 – 10 Oz. Package of good Chocolate Chips (We prefer the Garendelle brand)
NOTE: I have found a raspberry chocolate chip and they were great in this bar. Try it if you can find it.
Preheat the oven to 350 degrees.
Lightly grease 9X13X2 inch baking pan.
In a large bowl mix the flour, sugar, pecans, butter & eggs until crumbly – Continue until fine crumbs (You need to do this by hand – using a pastry cutter works well). Reserve 1 ½ C. of crumbs to use as the topping.
Press remaining crumbs in bottom of the pan.
Spread preserves over the top.
Sprinkle chocolate chips evenly over the top.
Sprinkle reserved crumbs over the top.
Bake 40 – 45 minutes until lightly browned
Cut – when cool.
Makes 36 bars.