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.