Chocolate Raspberry Bars

Want to serve a great tasting and easy to make dessert that isn't the same-old same-old? Paula Levine Weinstein and Julie Komerofsky Remer published this delicious kosher Chocolate Raspberry Bars recipe in their cookbook, Our Customers'Favorites. Enjoy!

Prep Time: 20 m
cook time
Cook Time: 30 m
Yield: 24-36 servings
Course: Dessert
Occasion: Shabbat
Skill: Easy


  • 3 cups flour
  • 1 1/2 cups sugar
  • 12 ounces or 340 grams butter or pareve margarine
  • 2 large eggs
  • 1 1/2 tsp. almond extract


  • 1 1/4 cup seedless raspberry preserves or canned raspberry filling
  • 1 1/2 cup slivered almonds
  • 1 1/2 cup mini chocolate chips


  1. Preheat oven to 350°F (180°C). Spray 11x17 inch jellyroll pan with non-stick spray.
  2. Combine flour, sugar and margarine until crumbly.
  3. Add eggs and extract.
  4. Stir until moist.
  5. Separate 1 1/2 cups of the dough and set aside.
  6. Press the remaining dough on to the bottom and up sides of jelly roll pan.
  7. Spread the preserves or filling onto the pie crust.
  8. Combine the reserved crumbly dough with the almonds and chocolate chips.
  9. Sprinkle over preserves or filling. Press down lightly.
  10. Bake for 30-35 minutes, until golden brown.
  11. Cool before cutting.

About Gram

Lisa Katz Shimoni, aka "Grammy", has been cooking (kosher) since 1988, creating online content since 1994 and building websites since 1999. As a result of the enthusiastic acclamation received to all of the above. Lisa has organized her very best recipes, aka "gems", into a fun website for her family, friends and anyone else interested. Enjoy!