|I created this decadent|
dessert using fresh raspberries
recently picked in our yard...
Servings: 16 Bars
Prep: 20 Mins.
Bake: 33 to 35 Mins.
½ cup unsalted butter, room temperature
½ cup vegetable shortening
¾ cup granulated sugar
¾ cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
--1/2 cup Fresh Raspberry Puree recipe (This puree is quick and easy to prepare beforehand, and sufficiently cools while preparing the cookie bar recipe)
Preheat oven to 375 degrees. Spray a glass 9”x13” baking dish, and set aside.
In the bowl of an electric stand mixer at medium speed, beat butter, shortening, granulated surar and brown sugar for 3 minutes.
Add eggs and vanilla, and beat for 2 minutes.
Sift the flour, baking soda, and salt into a medium bowl. Reduce speed to low, and gradually add in sifted ingredients one half at a time, until fully incorporate; stop periodically to scrape down sides of bowl.
Using a spoon, fold in semisweet chocolate chips and chopped walnuts until fully incorporated.
Evenly spread half of the dough mixture in prepared baking dish.
Drizzle half of the raspberry puree using a teaspoon over first layer of dough.
Evenly spread the remaining half of dough mixture over the raspberry puree layer.
Finally, drizzle remaining raspberry puree over the second dough mixture layer.
Bake for 33 to 35 minutes until golden brown and firm to the touch; turning half way through baking to ensure even cooking.
Cool completely, run a knife around the edge, then slice into 16 equal rectangles. ~ Enjoy!