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Chocolate Raspberry Bars with White Chocolate and Almonds Recipe

Chocolate Raspberry Bars with White Chocolate and Almonds

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Average Rating:

Total Reviews: 62

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  • on June 25, 2009

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    I made these brownies for Father's Day. They were a hit. The brownies were nice and moist and the raspberry preserve really took it to another level. It felt a little undercooked when I used the cooking time suggested and left them a little longer in the oven. They still came out perfect. I will definitely make these again.

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  • on June 21, 2009

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    I made these and took them to my company picnic yesterday for our Bake Off.. they won FIRST PLACE!!!! Several people requested the recipe.. and I was told I must now bake treats and bring them in to work every week. I did not use Duncan Hines cause our Kroger did not have them... I used a regular Betty Crocker Brownie mix.. still very good. I did have to cook them a bit longer as the center did not want to set... but again - they won 1st place! I will definitly make these again! Thanks Giada!!!!

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  • on June 15, 2009

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    I've had better Giada recipes. The brownies were very moist but I didn't really taste the Raspberry jam throughout the brownie. I and took them into work and my co-workers loved them. When I tried to cut out squares, the icing cracked and it didn't look very presentable. I substituted Walnuts for the Almonds. They were just okay in my book of recipes.

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  • on June 02, 2009

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    I used the Duncan Hines box mix recommended, but it was only 19 or so ounces, not the 21 she used. The bars turned out fine so I'm not sure it matters. I also had to use twice the amount of white chocolate to get coverage for the top of the bars. These are a nice sweet, salty and cruncy combination of flavors. Very easy recipe and I will make them again.

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  • on May 11, 2009

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    Oh my gosh - when I first tried this recipe, I couldn't believe how delicious these brownies turned out. Not only are they moist and SO flavorful because of the raspberry jam, they also look so pretty. Everyone has been asking for the recipe. This is the perfect dessert to make if you want to impress somebody. Delicious and easy - who could ask for anything more?

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  • on May 10, 2009

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    I just made these tonight. I had a corner piece and it was oh-so-delicious! These were very easy to make. I used Duncan Hines, 21 oz box, as suggested. My white chocolate was kind of thick as well. I used dry roasted almonds and chopped them myself. Next time I will definitely buy pre-chopped almonds to save the headache and time. I used sugar free raspberry preserves and it warmed up very easily. Overall I think these are going to be a hit and definitely a keeper!

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  • on April 16, 2009

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    Agreed with another person that these were even better the day after they were made. Came together easily and the raspberry jam was delish. My white chocolate did not melt into the beautiful glossy liquid that Giada used, more thick and gloppy. Maybe it was old? Also could someone tell me the size of the Duncan Hines brownie mix used in the states and is there a gram equivalent? Do the directions on the box call for one or two eggs? Canadian pkg only requires 1 egg and is 450g. Wonder if there is a difference in pkg size between countries and what effect this might have on the outcome.

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  • on April 13, 2009

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    Super easy recipe. Tasted homemade. I served them on Easter for dessert everyone loved them. Another great Giada recipe.

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  • on April 10, 2009

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    They are wonderful! I followed the recipe exactly (but did make slices smaller since the bars are rich. IThey are gret for a group, picnic, etc. I have made this recipe three times and each time I serve, a copy of the recipe is requested. Thanks Giada!

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  • on April 05, 2009

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    I used Trader Joe Spicy and Tangy Almonds. This little hint of heat put these over the top!

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