Chocolate and raspberry is a classic combination—and for good reason. The tartness of raspberry complements the rich taste of chocolate well.
This is a fancy little cookie, a good choice for a party, for gifts, or for the holidays.
This is a scrumptious little cookie bar. They are rich and made in an 8 1/2 x 13-inch pan so you get a lots of cookies.
For the crust:
1 1/2 cups all-purpose flour
3/4 cup butter
3/4 cup powdered sugar
1/4 cup cocoa
For the filling:
6 to 8 ounces of seedless raspberry jam
For the topping:
1/4 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups walnut pieces
2 large eggs
For the frosting:
3 tablespoons butter
2 ounces unsweetened chocolate
1 tablespoon corn syrup
1 cup powdered sugar
1/2 teaspoon vanilla
Preheat the oven to 375 degrees. Line an 8 ½ x 13-inch pan with parchment paper. (You may also bake this in an ungreased pan without parchment paper.)
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1. To make the crust, mix the flour, butter, powdered sugar, and cocoa together until crumbly. Press into the bottom of the pan. Bake for ten minutes.
2. Spread the raspberry jam over the crust. If your jam does not spread easily, heat it slightly in the microwave. It is easy to spread if the crust is still warm.
3. To make the topping, mix the flour, brown sugar, vanilla, baking powder, salt, walnut pieces, and eggs together until well blended. Spread the topping over the jam layer. Bake for 20 to 25 minutes or until the topping is lightly browned. Let cool.
4. Make the frosting by melting the butter and chocolate together then adding the corn syrup, powdered sugar, and vanilla. Mix with enough hot water to make the frosting of spreading consistently. Spread over the cooled bars. Cut into one-inch wade bars.
Baker’s Notes: If you bake this in a pan with parchment paper, grasp the edges of the parchment paper and lift the entire cake from the pan. Set it on a cutting board. Trim the edges and use a ruler to cut evenly-sized cookies.
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