Tuesday, September 13, 2016

Raspberry Chocolate Cake Bars

1/2 c. unsalted butter, melted
1 box yellow cake mix
2 c. semisweet chocolate chips, divided
2 c. sliced almonds, divided
3 1/2 c. shredded coconut
12 oz. raspberry jam

Preheat oven to 350 F.

Grease a 9x13 inch baking dish. Set aside.

In a bowl, stir together the melted butter and cake mix. Press into the prepared baking dish.

On top of this crust, sprinkle 1 1/2 c. chocolate chips and 1 1/2 c. almonds.

Sprinkle with coconut.

Carefully spoon jam over the top as evenly as possible.

 Sprinkle with remaining chocolate chips and almonds.

Bake 25-30 minutes, or until edges lightly brown.

Let cool before cutting into bars.

Store in the refrigerator.

Here's a link to the recipe I used: backforseconds.com/chocolate-raspberry-magic-bars/


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