The Most Magical Chocolate Raspberry Bars

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As I sit here typing I am coming down from the inevitable sugar high that occurs when these bars are in my kitchen. I had two of them fresh out of the oven, because, of course I did. And that was after I had several bites while kneading the butter in the mixture of flour, oats, and nuts. I just can’t help myself. They are damn good.

So good, In fact, that five few years ago  I used these very bars to let a certain fellow know that I wanted to be more than friends. I carefully wrapped each of them in saran wrap and placed them inside a basket with water bottles and other snacks for a long road trip from Texas to Tennessee. I told myself I was playing it cool since he was traveling with a good friend of mine. The basket was for both of them to share. And, if he happened to conclude that I was amazing and he should love me forever, then that was just a bonus. I’m not saying these bars are a type of love potion, but that man eventually became my husband, so I’ll let you decide! 

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Here are a few tips for living your best dessert life.

  • Buy good chocolate and raspberry jam. 

 I’ve tried to cut corners on these before, but it makes a huge difference. For the chocolate I recommend Gurradeli Bittersweet chocolate chips. For the jam, whichever brand you like, just make sure it’s the one with seeds! It’s better that way. 

  • Don’t skip roasting the pecans. If you’re worried about how long to toast them, keep them in the oven on 350 until they become fragrent! Your "nose knows.” as they say. 
  • If you are making these for a certain event, make them a day ahead. They will be much too gooey to be cut into squares initially. However, if you don’t have the time for that, pop them in the freezer for a few hours
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Chocolate Raspberry Bars

2 cups + 1/4 flour
2 cups + 1/4 cup brown sugar
1.5 tsp. baking powder
1/2 tsp. salt
1.5 cups butter softened
2 cups + 1/4 cup quick-cooking or traditional oats (I use both) 
3/4’s cup toasted pecans
3/4’s shredded sweetened coconut
2 cups bittersweet or semi sweet chocolate chips. 
1 12 oz jar raspberry jam

Heat oven to 350 F. 

Mix flour, brown sugar, and baking powder, and salt in large bowl until blended. Cut in butter with a pastry blender or two knives until resembles course crumbs. Add oats, coconut, and nuts. 

Spray pan with non stick spray. Press half the mixture at the bottom of a 13x9 inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture. 

Bake 25 to 30 min or until golden brown.

Natalie Schlabs