A dreamy dessert made with a layer of tangy raspberries and creamy dark chocolate sandwiched between an oat crust and a crumbly topping.
Makes 12 bars
Ingredients
Oat Crust and Topping
1 cup unsalted butter, softened
1 ½ cups all-purpose flour
1 ½ cups old fashioned oats
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
1 tsp baking soda
½ tsp salt
1 tsp pure vanilla extract
Raspberry Dark Chocolate Filling
1 (14 oz) can sweetened condensed milk
8 oz dark chocolate chips
1 ½ cups fresh raspberries
Directions
Oat Crust and Topping
Preheat oven to 375°F. Spray a 9x13-inch baking pan with nonstick cooking spray and line with parchment paper.
In a large bowl, use an electric mixer to beat the butter until creamy.
Mix in the flour, oats, sugars, baking soda, salt, and vanilla extract, and continue mixing until crumbly.
Press about 1 ¾ cups of the crumb mixture into the prepared baking pan. Set aside the remaining crumb mixture for the topping.
Bake the crust for 10-12 minutes until lightly golden brown.
Raspberry Dark Chocolate Filling
While the crust is baking, combine the sweetened condensed milk and chocolate chips in a small saucepan. Stir over low heat until the chocolate has melted and the mixture is smooth.
Remove the crust from the oven and pour the chocolate mixture over the warm crust.
Lower the oven temperature to 350°F.
Evenly distribute and gently press the raspberries into the top of the chocolate. Top the raspberry layer with the remaining oat mixture, crumbling the topping with your fingers.
Bake for 25-30 minutes, or until golden brown. Let cool completely before cutting into bars.
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