Raspberry Chocolate Almond Bar Cookies

Ingredients for Raspberry Chocolate Almond Bar Cookies

I adapted my Mom’s Pecan Pie Bars recipe, to include some raspberries I picked last Fall and froze, chocolate chunks and toasted almonds. You could probably substitute different chopped fruit & other toasted nuts. And I would probably use Light Karo® syrup in the future — dark is what I had on-hand. I like making due with what’s on-hand.  🙂

Cookie Crust:

Line a jelly-roll pan (15″x10″x1″-deep) pan with parchment paper — with generous overhang of paper around all 4 sides of pan. Preheat oven to 350 degrees Fahrenheit.

  • 2-1/2 cups all-purpose flour
  • 2 sticks frozen butter that has been grated on the large holes of a cheese grater
  • 1/2 cup white sugar
  • 1/2 teaspoon salt

Combine ingredients in a large bowl, and use pastry cutter, two knives, or mixer to blend until mixture resembles fine crumbs.

Combining Cookie Crust ingredients with a pastry cutter

Press crumbs evenly and firmly into parchment paper-lined pan. Bake 12 minutes. Rotate pan 180 degrees for even baking, in case there are hot spots in your oven. Bake another 12 minutes or until golden brown.

Baked Cookie Crust

While Cookie Crust is baking, make Filling:

  • 4 eggs
  • 1-1/2 cups Karo® Light or Dark corn syrup
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract

Add ingredients in large mixing bowl and stir to combine.

  • 3 Tablespoons unsalted butter, melted

Add to above, and stir to combine.

  • 1 cup frozen raspberries, chopped into smaller bits — easier to do this while they’re still frozen
  • 3/4 cup semi-sweet chocolate chips or chunks (if chopping-up a bar of chocolate, as pictured above)
  • 1 cup toasted almonds, chopped (or could use toasted, sliced almonds)

Add to above, and stir to combine.

Filling poured over Cookie Crust — ready to bake!

Pour Filling over baked Cookie Crust, and bake at 350 degrees Fahrenheit for 13 minutes. Rotate pan 180 degrees for even baking, in case there are hot spots in your oven —  and bake another 13 minutes, until Filling is firm, lightly browned and even slightly domed in center.

Raspberry Chocolate Almond Bar Cookies

Cool completely. Cut into squares. Yield: approximately 48 bars.

I make a pan, cut into individual bars, and freeze in portion-sizes that I will use for Mr. Batch’s lab meetings, gifts, etc. Better to freeze these and keep them away from yourself — they are absolutely delicious and will disappear!

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