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Parve
Easy
10 Servings
Allergens 
50 Minutes
Diets
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.
3/4 cup oil
2 cups sugar
3 eggs
3 teaspoons Gefen Vanilla Sugar
2 cups Manischewitz Potato Starch
2- 6 ounce bags ground almonds
15 ounces (425 grams) Tuscanini Raspberry Jam
12 ounces (340 grams) Glicks Chocolate Chips
8 ounces (230 grams) chopped pecans
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.
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Gluten-Free Chocolate Raspberry Bars Look delicious!
Can I substitute regular flour for the potato flour if not making for pesach?
Thanks
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!