Chocolate Caramel Raspberry Bars | Recipes

Chocolate Caramel Raspberry Bars

(15) Ratings:
Prep Time:
Baking Time:
Makes:about 24 bars
Freezing:excellent

Creamy caramel, rich chocolate and sweet raspberry jam make for a deliciously decadent trio. You might just need to make an extra batch!

Ingredients

Topping

2/3 cup 150 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL chopped pecans
1/3 cup 75 mL packed brown sugar
6 tbsp 90 mL butter, softened

Base

1 1/4 cups 300 mL Robin Hood Original All Purpose Flour
1/2 cup 125 mL sugar
1/2 cup 125 mL butter
1/3 cup 75 mL Smucker’s® Pure Raspberry Jam
1 1/3 cups 325 mL chocolate covered caramels

Directions

  1. Preheat oven to 375°F (190°C). Grease an 8” or 9” (20 cm or 23 cm) square pan and line with parchment paper overlapping the two ends for easy removal.
  2. Topping: Combine all topping ingredients, in a medium bowl, mixing until crumbly. Set aside.
  3. Base: Combine flour, sugar and butter, in a separate medium bowl, mixing until crumbly. Press firmly into prepared pan.
  4. Bake in preheated oven for 12 to 15 minutes, or until light golden. Spread with jam and sprinkle chocolate caramel balls evenly on top. Sprinkle with topping.
  5. Bake in preheated oven for 15 to 20 minutes longer, or until lightly browned. Cool completely; cut into bars.

Nutritional Information

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

RECIPE BOOKLET