10 Servings
50 Minutes
Allergens
If you like chocolate jelly rings, you’ll enjoy these chocolate raspberry bars. They’re so tasty, you’ll be tempted to make this recipe all year long. It’s quick and easy, and it’s bound to be a dessert favorite or a tasty snack to enjoy throughout Yom Tov.
Preheat oven to 350°F.
Combine all dough ingredients to form a dough. Press into an 11- x 17-inch (28- x 43-cm) Gefen Parchment-lined baking sheet. Bake 20 minutes and remove from oven (leave oven turned on).
Spread jam over partially baked dough. Sprinkle chocolate chips and pecans over jam.
Bake for an additional 25 minutes. Allow to cool before cutting into bars.
Tips:
These taste great frozen as well!
If I could give this ten stars I would. Best Pesach baked good ever! Flavor is amazing, and the better quality your topping ingredients are, the better it will be. Listen to the instructions: do not slice before they’re completely cool or else they will fall apart! I kept them in the freezer and took out a few at a time. They don’t need defrosting time. Thanks for this recipe!
Gluten-Free Chocolate Raspberry Bars Look delicious!
Can I substitute regular flour for the potato flour if not making for pesach?
Thanks