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Chocolate Chips and Raspberry Bars

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium100 mg4% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium100 mg4% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 egg , beaten
  • 1/4 cup milk
  • 1/4 teaspoon vanilla extract
  • 3/4 cup raspberry preserves
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

  • 1. Heat oven to 400°F. Grease 13x9x2-inch baking pan.
  • 2. Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed of mixer until well blended.
  • 3. Reserve 1/2 cup mixture for topping. Spread remaining mixture onto bottom of prepared pan (this will be a very thin layer). Spread preserves evenly over dough; sprinkle chocolate chips over top. Drop reserved dough by 1/2 teaspoons over chips.
  • 4. Bake 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars. 24 bars.

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