The recipe for these double chocolate raspberry bars came 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. 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
Servings: 9 Pan
Ingredients
- 1 1/2 cups 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 grainsinto our diets.
- 1 1/2 cups unbleached white flour or I like Einkorn flour
- 1 cup palm or coconut sugar or other natural sugar
- 1 1/2 cups butter melted
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- 2-10 ounce packages of frozen raspberries organic is best
- 1/2 cup 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 Tablespoons Arrowroot Flour or organic cornstarch
- 1/2 cup chocolate chips see the post about chocolate chips & GMO’s
- 1/2 cup white chocolate chips – these aren’t in the picture because I forgot to get them at the store. Here is the only brand I’ve found without trans fats.
Instructions
- 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 and 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.
- Note: If you want to make them ahead, you could cut into bars and freeze so you can pull them out later for a yummy treat. They'd probably be just fine frozen right in the pan, too.
Thanks Amy B.! Let me know what you think, dear readers.
Kelly says
Hey, since the recipe originated from your house, I’m thinking you can probably find a sample fairly close-by!
Booch says
where’s my sample!?
jeanne says
I am lucky to be Kelly’s neighbor, so my family got a sample plate of these bars. They are very delicious!!
Kelly says
Hi Susi!
Here’s the whole scoop on sprouting grains (https://kellythekitchenkop.com/2008/11/sprouted-grains-part-2-how-to-sprout.html), but the short version is this: sprout first, then dry, then grind. 🙂 Any other questions, feel free to ask!
Kelly
Susi says
So, can you mill sprouted grains (eg, sprouted spelt you used in this)? I have a Nutrimill and have been baking bread for a year and love it, but I’ve never had the guts to try sprouted. Would I mill the berries first, THEN ‘sprout’ the flour, or the other way around? As you can read, I have no idea about sprouting, but would love to try it out sometime! Recipe looks deliscious, and I love the info in your blog – thank you SO much!! Susi in Colorado Springs
Barb says
>>”what Jesus pulled off for us”<<
I like your turn of phrase here…
As for the Double Chocolate Raspberry Bars, I just found what to bring to my brother’s Easter dinner. Mmmm…
Jen says
OH MY… these look so yummy! I’m definitely going to make these soon. My husband loves raspberries, and he will love these.
I bet you could you juice an organic orange and use fresh juice in the recipe.
Thanks!