Chocolate Fudge Raspberry Bars ~ Edesias Notebook

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As I currently have some time, I was surfing on the internet a few days ago. Trying to get fresh, stirring tips, inspirational recipes that I have never tried before, to treat my family with. Hunting for quite some time unfortunately couldn't find lots of interesting stuff. Right before I thought to give up on it, I stumbled on this delicious and simple dessert by chance. The dessert seemed so fabulous on its photo, that required instant action.
It was not difficult to imagine how it is made, its taste and how much my husband is going to want it. Mind you, it is extremely easy to impress him in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the website: Ambitiouskitchen and simply followed the step-by-step instuctions which were combined with nice photographs of the process. It really makes life less difficult. I could imagine that it's a slight hassle to shoot photos in the midst of cooking gluten free banana oatmeal muffins in the kitchen as you ordinarily have sticky hands therefore i seriously appreciate the commitment she devote to build this post .
With that said I'm encouraged presenting my very own recipe in the same way. Many thanks for the idea.
I had been fine tuning the original mixture create it for the taste of my family. I must mention it had been an awesome success. They loved the flavor, the structure and enjoyed having a delicacy such as this during a busy workweek. They basically demanded even more, many more. Hence the next occasion I'm not going to make the same miscalculation. I'm gonna double the volume to keep them pleased.

gluten free banana oatmeal muffinsChocolates Fudge Raspberry Bars
¾ glass seedless raspberry jam
½ cup fresh new raspberries, chopped
1 tbsp raw glucose (optional)
Preheat the oven to 350°.
In a mixing dish, combine the softened butter, sugar, and flour. Blend until incorporated as well as the dough is normally crumbly. With floured fingers press the cookie dough in to the bottom of the 9x13" baking dish. Bake for a quarter-hour.
When the cookie base is almost carried out, heat the sweetened condensed milk in a little saucepan, add the delicious chocolate potato chips and cocoa powder and stir until melted. Pass on over the popular crust. Having a spoon, drop raspberry jam over the chocolate fudge. Top with cut raspberries and sprinkle with organic sugars, if using. Bake for another 27-30 a few minutes.
Great completely before slicing into bars.
I made these last weekend when my mother-in-law and sister-in-law were visiting us at our fresh house. They were a hit! They will have a delicious shortbread crust, a wealthy and creamy fudge level, after that topped with shiny raspberries. The chocolates and raspberry are so good together! I improved the measurement for the jam from ½ glass to ¾ glass because I believed they might have used a touch even more raspberry. I reduced the quantity of new berries from 1 cup to ½ glass because my hubby can be picky about seeds.
The picture above really doesn't do these bars justice. I am sorry for my poor photography recently; I haven't unpacked all of my blog picture-taking stuff yet and I have to perform some experimenting here at our new house to find the best lighting.
If you believe these look good, you could also be interested in what I produced this past year for ROMANTIC DAYS CELEBRATION: Chocolate Raspberry Parfaits Yum!
Happy Valentine's Day!
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