Happy New Year!

It is hard to believe that it is already mid-January.  The holidays flew by this year.  The Open House in the beginning of December was a great success once again.  We had a lovely time visiting with all of the people who stopped by to enjoy some shopping and tea and cookies.  Each year I say that I will cut back on the varieties of cookies that I make and then each year once I start looking for recipes, I can’t contain myself and I bake and bake.  This year was no exception.  I tried some new recipes and had some old-time favorites.  This recipe for the raspberry bars seemed to fly off the plate the quickest.  Try it for yourself and see what your family thinks!

Holiday Red Raspberry Chocolate Bars

2 ½ cups flour

1 cup sugar

¾ cup finely chopped pecans

1 cup butter

1 egg, beaten

1 jar (12oz) seedless red raspberry jam

1 2/3 cups Semi-Sweet chocolate chips

  1. Heat oven to 350oF. Grease 13x9x2 inch baking pan.
  2. Stir together flour, sugar, and pecans in a large bowl. Cut in butter and egg with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture.  Press remaining crumb mixture on bottom of prepared pan; spread jam over top.  Sprinkle with chocolate chips. Sprinkle remaining crumb mixture evenly over top.
  3. Bake 40-50 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

For more cookie recipes from the open house, click here, bake, and enjoy!

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi