Now that you’ve met Bob, he’d like some more of his adventures to be featured. He likes to look back at his younger days, when he had legs and could participate much more easily.
That summer of 2009, Bob helped me tackle my book of 500 cookie recipes. I think we got through maybe 20. I could go count, but I’m afraid to find out it was more like 4.
Our very first project together: Chocolate Raspberry Bars. I’m of the opinion you can’t go wrong with either chocolate or raspberries when it comes to desserts, so these seemed likely to be a success.
Reading up so he's ready to help out!
I took care of making the base, and baking the base. I also mixed the jam and liqueur and spread that over the base.
Bob’s job was the processing of the finely ground almonds, egg whites, sugar and almond exrtract.
Being careful not to fall into the tasty mix!
He felt that after such a good job, he deserved a sip treat or two.
Sampling the liqueur, bit of a lush he is. . .
Chocolate! Om nom nom!
After pouring Bob’s handy work over the jam, and sprinkling with almond flakes, the whole thing went back in the oven. When it came out, Bob was pretty pumped about the great job we did!
Field of deliciousness!
Before sharing these with anyone, as it was a new recipe for us both, we had to taste test. Happy to report they were absolutely delicious.
Have to test the finished product!
Here’s the recipe if you’d like to try ‘em yourself!
Preheat your oven to 325oF
Line a 13×9 inch baking pan with aluminum foil.
Base: Sift 1 cup all purpose flour with 2 tabsp unsweetened cocoa powder and ¼ tsp salt into a medium bowl. In a separate bowl, beat ½ cup of softened butter, ½ cup of granulated sugar, and ½ tsp of vanilla at high speed until creamy. Mix in the dry ingredients. Firmly press the mixture into the prepared pan to form an even layer and prick all over with a fork. Bake for 15-20 minutes, or until firm to the touch.
Increase oven temperature to 375oF.
Filling: Mix ½ cup raspberry preserves with 1tbsp raspberry liqueur in a small bowl and spread it evenly over the base. Sprinkle with 1cup of semisweet/dark chocolate chips. Process 1.5 cups of finely ground almonds with 4 large egg whites, 1 cup white sugar, and ½ tsp of almond extract in a food processor or blender until well blended. Pour the mixture over the preserves and sprinkle with 2 tbsps of flaked almonds.
Bake for 20-25 minutes, or until lightly browned.
Using the edge of the aluminum foil as handles, lift the whole kit and caboodle onto a rack and let cool completely.
Remove the foil and cut into bars. Find people to share them with before you eat them all yourself.
You had me with chocolate and raspberries, but lost me with the almonds.
Raspberry and chocolate is pretty deadly. I don’t know that this particular recipe would turn out if all the almonds were omitted, though
Bob Can Cook.
He is pretty helpful.
… nom nom nom…. can you send these to blogging buddies? I’m drooling over here.
I’m not sure how well these would travel by mail, but I have been known to mail out baked goods in the past . . .
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