Gooey chocolate fudge sandwiched between crumbly cookie crust and a dark chocolate and fresh raspberry topping.
This past weekend there was just so much to be thankful for. Big things, like celebrating the Argentinian’s dedication and hard work in his apprenticeship studies. Small things like the gorgeous cherry blossoms that are in full bloom in Vancouver. They are startlingly beautiful with their pink and white full petals, ranging from soft pastel shades to almost neon in colour. You can’t help but stop and admire them, gazing up into the branches and having a quiet moment, filled with feelings of hope and optimism that the spring inevitably brings.
This sense of optimism, happiness and content is what inspired me in deciding what to bake this weekend. I wanted something celebratory, indulging, and, of course, pink. Enter these chocolate fudge and raspberry bars.
It’s also a perfect recipe for American Chocolate Week which just so happens to be this week. I’m not American, but I’ll take any excuse to celebrate a week of chocolate. And technically, I’m North American, so that kind of counts, right? Speaking of chocolate, I recommend using dark chocolate (at least 50% cacao) rather than milk chocolate for the fudge layer. It will add a much richer flavour to balance out the sweetness of the condensed milk.
This recipe makes a lot of bars, so be forewarned. Despite eating too many ourselves, and sharing our bounty with friends, there was still plenty of leftovers. I discovered the hard way there actually is such a thing as too much dessert, so I made a plan to take the rest of the bars to work on Monday.
Well, of course Monday morning rolled around and I did NOT want to be bothered taking in the leftovers. I’ve got enough to handle in the morning just with dropping off the Sidekick at daycare, and then running to catch my bus and train. Public transportation and a bulky container of baked goods don’t mix. (Although it can make a handy barrier between you and those type of people who just love to stand unnecessarily close.) But that’s a whole other post…
So in conclusion, the bars stayed at home, we ate the rest of them, and lived happily ever after.
Chocolate Fudge and Raspberry Bars
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- pinch of salt
Chocolate Fudge Filling
- 1 can condensed milk
- 1 cup dark chocolate chips
- 1 cup fresh raspberries
- 1 cup dark chocolate chips
- Preheat oven to 350°. Generously grease a 9″ x 13″ baking pan and set aside.
- For the cookie crust, cream the butter until light and fluffy. Add the brown sugar, flour and salt until the mixture resembles coarse crumbs. Set aside 1/2 cup of crumb mixture to sprinkle over top of bars. Press remaining mixture into bottom of prepared pan. Bake 10-12 minutes, until just turning golden.
- While the crust is baking, pour the condensed milk into a medium saucepan over low-medium heat. Add 1 cup of chocolate chips and stir until melted and smooth.
- Pour the melted chocolate over the cookie crust. Sprinkle the remaining 1/2 cup of crumb mixture on top of the chocolate layer. Top with raspberries and the remaining 1 cup of chocolate chips.
- Bake 25 – 28 minutes. Cool on a wire rack, then cut into squares and serve.