Chocolate Raspberry Bars

These are chewy...great substitute for a chocolate bar







Prep Time: 15 minutes
Refrigeration time: 20 minutes
Cooking Time: 30 minutes
Yield: 16 bars

Ingredients:

1/2 cup softened butter
1/4 brown sugar
1/2 teaspoon cinnamon
3/4 cup GF flour mixture * see Aug. 9th blog
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
8-ounce can sweetened condensed milk
1/2 cup raspberry preserves
1/3 cup coconut (optional)

1) Preheat oven to 350 degrees
2) Spray or grease 9' by 9' pan
3) In a large mixing bowl, with a mixer, whip the butter, brown sugar, and cinnamon together until creamy
4) Whip in the flour mixture and salt
5) Using parchment paper, sprayed side down, smooth 2/3 of the mixture into the prepared pan.
6) Bake crust for 12 minutes
7) In a microwave-safe bowl, melt the chocolate chips and condensed milk for 1 minute. Stir the mixture to melt the remaining chocolate chips. Spread over crust and refrigerate for 20 minutes.
8)Spread the raspberry preserves over the chocolate mixture.
9) Mix coconut into remaining flour mixture and with your fingers, flatten out nits of dough and lay them on top of the preserves, partially covering the top of the mixture.
10) Bake the bars at 350 degrees for 30 minutes, or until top is lightly browned. Cool before cutting.

Recipe by Connie Sarros of Gluten-Free Cooking for Dummies