Best Chocolate Raspberry Squares Recipes

CHOCOLATE RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

RASPBERRY-CHOCOLATE MERINGUE SQUARES

Steps:

• Preheat oven to 350°. Reserve 2 egg whites in a small bowl. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well., Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400°., With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top., Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack.

WHITE CHOCOLATE, RASPBERRY AND ROSE WATER SQUARES

Steps:

• Heat oven to 350°F.
• Chop 4 oz. chocolate. Combine flour and baking powder. Whisk eggs, butter, rose water and vanilla in large bowl until blended. Stir in sugar. Add dry ingredients; mix well.
• Add chopped chocolate and raspberries; stir.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Melt remaining chocolate. Drizzle over dessert.

RASPBERRY WHITE CHOCOLATE DESSERT SQUARES

Steps:

• 1. Preheat oven to 325 degrees. Butter a 9x13 pan. set aside
• 2. In a bowl stir together pretzels, pecans and sugar. Stir in the melted butter. Press mixture firmly into prepared pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned. cool completely on wire rack.
• 3. In a small saucepan heat and stir white chocolate over low heat until melted and smooth. set aside to cool.
• 4. In a large bowl beat cream cheese until light and fluffy. Beat in melted white chocolate until combined. Add pudding mix, milk, and liqueur (if using). Beat on med for 2 minutes. Fold in whipping cream until combined. Gently fold in 2 cups raspberries. Spoon mixture evenly over crust. cover and chill for at least 6 hours.
• 5. Cut into squares, garnish with raspberries and serve.

CHOCOLATE RASPBERRY STREUSEL SQUARES

Steps:

• Heat oven to 375 F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixtures is crumbly. Reserve 1 c oat mixture for streusel, set aside. Press remaining oat mixture into bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired (I didn't). Let chocolate set before cutting bars. Store tightly covered.

CHOCOLATE RASPBERRY STREUSEL SQUARES

Steps:

• 1. Heat oven to 375.
• 2. Combine flour, oats, sugars, baking powder and salt; cut in butter until mixture is crumbly.
• 3. Reserve 1 cup for streusel; set aside.
• 4. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan; bake 10 minutes.
• 5. Spread preserves over crust; sprinkle evenly with chocolate pieces.
• 6. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently.
• 7. Bake 30 to 35 minutes or until golden brown; cool completely.
• 8. Drizzle with melted chocolate, if desired, and cut into squares.
• 9. TIP: To melt chocolate, place in medium microwaveable bowl.
• 10. Microwave on high 1 to 2 minutes, stirring every 30 seconds until smooth.
• 11. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

CHOCOLATE RASPBERRY STREUSEL SQUARES

Steps:

• Preheat oven to 375° F.
• Combine flour, oats, sugars, baking powder and salt in large bowl.
• Cut in butter with pastry blender or two knives until mixture is crumbly.
• Reserve 1 cup oat mixture for streusel.
• Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan.
• Bake for 10 minutes.
• Transfer to wire rack.
• Spread preserves evenly over hot crust to within 1/2 inch of edges.
• Sprinkle evenly with 1 cup morsels.
• Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.
• Bake for 30 to 35 minutes or until golden brown.
• Cool completely in pan on wire rack.
• Drizzle with melted chocolate, if desired.
• Let chocolate set before cutting into squares.
• Store tightly covered.

CHOCOLATE COOKIE-RASPBERRY & CREME SQUARES

Steps:

• Spray 8-inch square pan with cooking spray; line with plastic wrap. Spread sherbet onto bottom of pan. Freeze 30 min.
• Chop 12 cookies coarsely; press gently into top of dessert. Cover with ice cream. Freeze 3 hours or until firm.
• Unmold dessert onto plate; remove plastic wrap. Cut remaining cookies in half. Use to garnish dessert with the whipped topping and raspberries.