Dark Chocolate-Raspberry Breakfast Bars

Name: Dark Chocolate-Raspberry Breakfast Bars
Ingredients: 5 ounces unsweetened chocolate, coarsely chopped; 2 tablespoons unsalted butter; 3/4 cup turbinado or brown sugar; 1/3 cup seedless raspberry fruit spread; 1 1/4 teaspoons vanilla extract; 1 teaspoon sea salt; 1/3 cup whole wheat pastry flour; 4 large eggs, lightly beaten; 1 cup crispy brown rice cereal; 1/2 cup fresh or frozen thawed raspberries

10 ingredients

5 steps

Ingredients

5 ounces unsweetened chocolate, coarsely chopped
2 tablespoons unsalted butter
3/4 cup turbinado or brown sugar
1/3 cup seedless raspberry fruit spread
1 1/4 teaspoons vanilla extract
1 teaspoon sea salt
1/3 cup whole wheat pastry flour
4 large eggs, lightly beaten
1 cup crispy brown rice cereal
1/2 cup fresh or frozen thawed raspberries

Directions

1

Preheat oven to 350°. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.
2

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler. Cook, stirring occasionally, 3 minutes or until melted. Remove from heat.
3

Combine chocolate mixture, sugar, and next 3 ingredients in a large bowl, and stir until well blended. Add in flour, then eggs, stirring until combined. Fold in cereal.
4

Pour batter evenly into prepared pan. Sprinkle with raspberries, pressing berries gently halfway into batter.
5

Bake 30 minutes. (Center will be moist.) Cool completely on a rack. Cut into 10 bars. Store in an airtight container in refrigerator for 10 days or freeze up to 2 months.