Chocolate-Raspberry-Pistachio Bars (#1066) These beautiful confections showcase whole fresh raspberries layered between a fudgy chocolate base and crumbled chocolate topping. Pistachios add flavor and crunch. 2 1/4 cups all-purpose flour 2/3 cup chopped pistachios, divided 1/2 cup sugar 1/2 cup packed brown sugar 1/3 cup unsweetened cocoa 1 teaspoon baking powder 1 cup unsalted butter, cut up, softened 1 1/2 cups fresh raspberries 2 oz. semisweet chocolate, coarsely chopped 1/8 teaspoon vegetable oil 1. Heat oven to 350°F. Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan. 2. In large bowl, stir together flour, 1/3 cup of the pistachios, sugar, brown sugar, cocoa and baking powder. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 1/4 cups of the mixture. 3. Press remaining mixture into pan. Arrange raspberries over crust. Sprinkle reserved 1 1/4 cups flour mixture around raspberries; sprinkle with remaining 1/3 cup pistachios. Press mixture down lightly. 4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. 5. Place chocolate and oil in microwave-safe dish. Microwave on high 30 to 50 seconds, stirring once. Drizzle chocolate over cooled bars; refrigerate until chocolate is set. Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator. 24 bars PER BAR: 185 calories, 10.5 g total fat (5.5 g saturated fat), 2.5 g protein, 21.5 g carbohydrate, 20 mg cholesterol, 25 mg sodium, 2 g fiber --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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