Chocolate Raspberry Pie Bars

Nothings says summer like a handful of juicy raspberries, and when they’re baked into a layer of chocolate and crumbly pie crust, even better! These chocolate raspberry pie bars are so delicious and so easy to throw together on a warm, slow afternoon.

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

These bars are baked with your oven on the convection setting, which means it will circulate air around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you’ve never cooked with convection before or want to learn more about it, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe, and it turned out perfect!

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

So what are you waiting for? Gather some raspberries from your garden or the local market, invite some friends over, preheat the oven, and start baking! These are sure to go fast once you take that first bite – before you know it, you’ll be making them all the time!

Ingredients:

• 1 cup (2 sticks) softened unsalted butter
• 1/2 cup brown sugar, packed
• 2 cups flour
• 1/4 tsp. salt
• 1 cup dark chocolate chips (semi-sweet or milk chocolate can also be used)
• 1 can (14 oz.) sweetened condensed milk
• 1/4 tsp. vanilla
• 2 cups fresh raspberries
• melted chocolate to drizzle on top (optional)

Instructions:

1. Preheat convection oven to 350 degrees and generously spray a 9×13 baking pan with non-stick baking spray.

2. In an large bowl, by hand or using a mixer, blend butter with sugar, flour and salt until crumbly. Then press 1 3/4 cups of crumb mixture into prepared baking pan and bake for 12 minutes until lightly golden.

3. While the crust bakes, pour sweetened condensed milk in small sauce pan and add chocolate chips and vanilla. Stir over low heat until smooth.

4. Remove crust from oven and pour chocolate mixture over warm crust. Sprinkle remaining crumbs on top, then raspberries. Bake for 25-30 minutes. Drizzle melted chocolate on top and allow to cool before cutting into bars.

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

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FUNDRAISER FRIDAY!

We will be selling artisan bread to benefit a local man who is in need of a hospital bed for his home. Stop in and grab some loaves! Flavors include: Pesto, Sun-Dried Tomato, Asiago, Nutella and more.

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CARMELITA RECIPE FROM TELEVISION BAKING SEGMENT!

Heidi’s Oatmeal Carmelitas:
1 1/4 C. Flour
1 1/4C. Oats
1 C. Brown Sugar
1 C. melted Butter
1/2 tsp. Salt
3/4 tsp. Baking Soda
1 1/4 C. chocolate chips
3/4 C. chopped pecans
Combine flour, oats, sugar, soda, salt, and melted butter. Press half of the crumb mixture into bottom of 13×9″ baking dish. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with 11/4 C. chocolate chips, (or more if you desire), and 3/4 C. chopped pecans, (or more if desired). Drizzle carmel sauce back and forth over chips and pecans to cover. Sprinkle with remaining crumbs. Return to oven and bake 15 to 20 min. until golden brown. Cool down a bit and chill 1 to 2 hours if desired. Or just let stand at room temp. till it sets up.
Caramel Sauce:
1 C. Brown Sugar
1/2 C. butter
1/2 C. Half-n-Half or Heavy Cream
pinch Salt
1 T. real Vanilla
Mix all ingredients, except vanilla, in med. sauce pan on med. or med. high heat  Cook while whisking gently for 5 to 7 min.til thick. Turn off heat and add vanilla. Serve warm or put in fridge. If sauce is too thin, just keep cooking for a few more min.
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FUNDRAISER FRIDAY!

Friday is a great day to help the Chad and Stephanie Jaggi Family. They could use our prayers and financial help as they go through some serious medical challenges.

Cinnamon, lemon, raspberry and orange rolls will be available to purchase from 12-6 pm. Thanks for you generous support! 💕

raspberry-rolls

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CONVECTION BAKING DEMONSTRATION – ZUCCHINI BREAD

We’re making use of all that zucchini from the garden by baking the best zucchini bread in the convection oven! Demos and samples Aug. 13 at 11 a.m. and Aug. 15 at 5 p.m. Here’s the recipe:

ZUCCHINI BREAD
3 eggs
1 cup oil
1 2/3 cup sugar
1/2 cup brown sugar
2 TBS vanilla
2 cups grated zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp baking powder

Beat eggs and add the next 5 ingredients. Mix well and lenin the dry ingredients. Add chopped nuts and/or chocolate chips if desired. Grease and flour 2 bread pans. Bake for 1 hour at 325 convection.

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Sugar Bliss Cookies Pop-Up Shop & Demo

We are so excited to host our very first pop-up shop with SugarBliss Cookies! Today from 10:00 a.m. to 12:00 p.m. sisters Laurie and Jeanette will be demonstrating their fun cookie making and decorating techniques. These darling summer themed cookies will be available for purchase so don’t miss out!  Plus we’ll be doing a GIVEAWAY of an airbrush for one lucky winner! Here’s a peek at how the cookies take shape.

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Sugar Bliss Cookies

A great cookie always starts out with the best recipe. Laurie and Jeanette have perfected a tried and true family favorite sugar cookie recipe that never lets them down. These adorable cookies taste as good as they look!

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Once the cookies are baked and cooled the next step is to outline them with a thin bead of frosting. This takes a steady hand and lots of practice. I know because I gave it a try and my lines were embarrassingly wobbly!

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Then it’s time to fill in the cookies with the royal icing and let them dry. That’s when the real fun starts!

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An airbrush machine and a few drops of food coloring elevate these cookies to an art form. It is amazing how Laurie and Jeanette make this look so easy! If you would like to win your very own airbrush, head over to our Instagram account @duerdens or @sugarblisscookies for details on how to enter.

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The final touches are added and these beach beauties are ready! Buy some for yourself and take some home for gifts. Summer never tasted so sweet!

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If you’d like information about ordering custom cookies for any occasion, go to Laurie and Jeanette’s SugarBliss Cookies website.

 

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