RASPBERRY CHOCOLATE BARS
1/4 cup flour
1 cup sugar
1/4 cup Hershey's unsweetened cocoa powder
1 cup butter
1 egg
1 tsp. almond extract
1 (21 oz.) can red raspberry pie filling
2 cups Hershey's mini-chocolate chips
1 cup chopped almonds
Confectioners' sugar (optional, for topping)
Preheat oven to 350 degrees F.
In medium bowl, combine flour, sugar, and cocoa powder. Add butter and mix until crumbly. Add egg and almond extract, mix until blended.
Remove 1 cup of mixture and set aside. Press remaining mixture into a greased 9-by-13-inch pan. Spoon red raspberry filling evenly over the crust.
In medium bowl, combine reserved 1 cup mixture, Hershey's mini-chocolate chips and almonds. Sprinkle evenly over raspberry filling.
Bake at 350 degrees for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool. Refrigerate 1 hour before cutting.
If desired, lightly dust top of bars with confectioner's sugar.
Makes 30 bars
Hannah Toomey, Allentown
Second Place, Hershey's Baking Chip Contest, Allentown Fair, 2007 |