Prep Time: 20 minutes Start to Finish: 3 hours 20 minutes
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine; softened
1 box (10oz) frozen raspberries in syrup, thawed, undrained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips
1 Heat oven to 350. In medium bowl, beat flour, sugar, and butter with electric mixer on medium speed, or mix with spoon. Press in bottom of ungreased 13x9-inch pan. Bake 15 minutes.
2 Meanwhile, in 1-quart saucepan, mix raspberries, orange juice and cornstarch. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.
3 Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over chocolate chips; spread carefully.
4 Bake about 20 minutes or until raspberry mixture is set. Cool 30 minutes. Refrigerate at least 1 hour for easier cutting. For bars, cut into 8 rows by 6 rows.
1 Bar: Calories 70 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2g); Cholesterol 10mg; Sodium 20mg; Total Carbohydrate 10g (Dietary Fiber 0g; Sugars 6g); Protein 0g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
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