Double Chocolate Raspberry Bars – an easy Easter dessert!

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Need a new Easter dessert to share with your family on Sunday as you celebrate what Jesus pulled off for us?  I got this recipe from my friend, Amy B. (Who is blessed with baby #6 on the way!)  I’ve only tweaked the recipe a little here and there – you will loooooove these…IF you like raspberry, that is.  (But if not, it’s good without that part, too.) The crust comes out light and a little flaky, and the combination of sweet from the chocolate and a little tang from the raspberries is dreamy.

DOUBLE CHOCOLATE RASPBERRY BARS

(With mostly organic ingredients…)

• 1 1/2 c. whole grain flour (soft whole wheat pastry flour or spelt, I used sprouted spelt flour this time – I have good luck with this in baked goods and like getting more varied grains into our diets.)
• 1 1/2 c. Bob’s Red Mill unbleached white flour (if you can get more whole grains into your family, great, but I only did half & half, especially since I was taking these to Mom’s for Easter this weekend and didn’t want to risk it.)
• 1 c. maple sugar (I cut the sugar from 1 1/2 c. in original recipe)
• 1 1/2 c. butter, melted
• 1 t. baking soda
• 1 t. baking powder (aluminum-free)
• 2-10oz. packages of frozen raspberries (organic is best)
• 1/2 c. orange juice (I found “Minute Maid” that only had OJ & water in the ingredients list)  UPDATE: I don’t keep OJ on hand, but I always have lemons, so I tried lemon juice and it worked great.
• 2 T. arrowroot powder (or organic cornstarch)
• 1/2 c. chocolate chips (see the post about chocolate chips & GMO’s)
• 1/2 c. white chocolate chips – these aren’t in the picture because I forgot to get them at the store.  Ghirardelli is the only brand I’ve found without trans fats.

Heat oven to 350*.  Gently melt butter in a fairly large saucepan (try to avoid the microwave), and then add soda, powder, & sugar.  Mix well with a whisk, and then for a little slice of heaven, taste-test at this point.  Isn’t that yummy?!  Add in your flour and stir well.  Spread and pat into ungreased pans, and bake for 15 minutes.

In the meantime, boil the raspberries, arrowroot & OJ for a minute or so, being careful not to let it burn.  It will thicken a little.

When the crust is done, sprinkle both chocolate chips on, and then drizzle the raspberries over the top.  Bake another 10-15 minutes, or until raspberries are set up a little more.

Makes a 9×13 pan and a square pan.  I cut these into bars and froze, and then I’ll get them out before church Sunday.  Best eaten with a big glass of fresh raw milk!

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