This looks fabulous, I know what I'm baking this weekend. Thanks for the recipe! What if you sub'ed white chocolate for the dark? I love the flavor combination of Rasperries and White Chocolate.

Steve

My goodness those look good! I think I gained a couple of pounds just looking!
Thanks for the recipe Ann!

Fabulous, as always!

Now come wipe the drool off my keyboard... LOL

Hugs,
Rita

Looks yummy, Ann!

I'm thinking this will be so perfect for the holiday season with my freeze-dried raspberries. We're usually tired of cobbler by then & the colors are perfect for the holidays. The grands will love them! Copying into cooking software now...

Thanks.

/tricia

Steve, I love white chocolate and would not hesitate to substitute it for the chocolate. I would use a good quality white chocolate like Callebaut.

If I have all the ingredients, these may make it to the FM tomorrow... They look wonderful.

Nancy

OMG these look sinful!

I knew this was going to be some serious food porn! All my favorite stuff in one bite!

I just picked up some fresh raspberries on sale to use for this recipe. Looks wonder and I can almost taste it!

Thanks, Ann!

Good thing I'm going for blood work in the morning! I won't get a chance to make it before hand.

In the original recipe, how much raspberry jam was used, please? I don't have the fresh berries, but do have the jam. They look delicious!

Tami

I hope you like them as much as we do Beachlily.

Tami, the original recipe calls for 1/3 cup of raspberry jam. I've attached the link.

Here is a link that might be useful: Original Recipe Toll House

Thanks Ann!

Thanks for posting, Ann. Last weekend I revisited your recipe for White Chocolate Raspberry Tart, which is always a hit. I'm eager to give this one a try.

Thanks Ann! I made it with orange marmalade. Also good!

No surprise, yours look much better than those on the Nestle's website.

Wow!. These look unbelievable. Your absolutely beautiful photo
has me convinced to give it a try.

Wow!. These look unbelievable. Your absolutely beautiful photo
has me convinced to give it a try.

P.S They look so good I thought I'd say so twice. (Oops)

You are welcome Tami. Amck, I'm glad you like that tart. I've had a few emails recently from others who have either made it for the first time or continue to make it.

Rob, I imagine that orange marmalade would work well in this recipe.

Thanks Cathy. Thanks Jsutt.

~Ann

I tried this and while I think it has potential, it was too sweet for us. Next time I think I'll use bittersweet chocolate instead of chocolate chips, and reduce the amount of extra chocolate on the top. I think people from the Us and Canada tend to have a sweeter tooth than Australians, judging by a lot of recipes over the years.

Colleen, it is definitely sweet and reducing the chocolate on top definitely won't hurt the finished product. Also using fresh raspberries rather than raspberry jam will reduce the sweetness.

~Ann

Oh geez, Ann, now you've gone and done it. My Mother's two favorite things in the world, dark chocolate and raspberries. And I'm spending the weekend hauling her about to meet family members and do some "research" for her geneology habit/addiction.

I'm just going to have to make them, she'd love one at night with a glass of wine. My Mother The Wino, LOL.

Annie

I can not believe I clicked on this post. Now I have to make this. Thank you Ann soverymuch! ;-) Looks so darn good!

I did use fresh raspberries, about twice as much as the recipe suggested (DH loooooves raspberries :-) )

I fully agree with the dark chocolate idea. I thought that too when I read it. Good thing recipes are forgiving, so I can adjust to my current mood!

I don't know how I missed this recipe but I am so making it sometime this week. Quick question: does this need to be refrigerated after baking and cooling or can I leave it out, covered, on the counter?

Ok, mine are in the oven. Hershey's "special dark" chocolate in place of regular chocolate chips, because that's what I had. About twice as many raspberries because I bought a container at the farmer's market and that's how many there were.

I'm at elery's with Mother, tomorrow we're going to the university librry in Bowling Green, Ohio, so she can do her geneology "stuff".

If we don't eat them all tonight, they'll be nice waiting for us when we get back tomorrow evening.

Annie

Mine lived for a week in a box on the counter but the weather here is cool.

Those look amazing!

Thanks for sharing Ann. I am making the Chocolate Raspberry bars tonight for a dinner meeting. So it would be okay to leave then in the cold oven until tomorrow night?

CARP!!!! I put both cups of chips in the SCM instead of 1 cup and then 1 cup to top if off.

Any chance you have another can of condensed milk? If so add it and make a double batch.

~Ann

I clicked on this thread again to ask what kind of chocolate chips you used...wondering if you knew of a brand of dark chocolate chips....and see others have solved the issue with chopped dark chocolate bars....
Guess that's what I'll do!

Would make a lovely bed time snack if I had made them earlier....
Sigh...

Great combination! I love chocolates and it taste good with raspberries.

Thanks Ann. It turned out okay. Since I used all of the dark chips in error I only had white chocolate chips for the topping but that was okay too.