Chocolate Raspberry Bars

As I sit here typing, I am coming down from the inevitable sugar high that occurs when these bars are in my kitchen. I had two of them fresh out of the oven, because of course I did. And that was after I had several bites while kneading the butter in the mixture of flour, oats, and nuts. I just can’t help myself. They are damn good.

So good, in fact, that five years ago, I used these very bars to let a certain fellow know that I wanted to be more than friends. I carefully wrapped each of them in plastic wrap and placed them inside a basket with water bottles and other snacks for a long road trip from Texas to Tennessee. I told myself I was playing it cool since he was traveling with a good friend of mine. The basket was for both of them to share. And, if he happened to conclude that I was amazing and he should love me forever, then that was just a bonus. I’m not saying these bars are a type of love potion, but that man eventually became my husband, so I’ll let you decide! 

Here are a few tips for living your best dessert life:

Buy good chocolate and raspberry jam. I’ve tried to cut corners on these before, but it makes a huge difference. For the chocolate, I recommend Ghirardelli Bittersweet chocolate chips. For the jam, whichever brand you like, just make sure it’s the one with seeds! It’s better that way. 

Don’t skip roasting the pecans. If you’re worried about how long to toast them, keep them in the oven on 350 until they become fragrant! Your “nose knows,” as they say. 

If you are making these for a certain event, make them a day ahead. They will be much too gooey to be cut into squares initially. However, if you don’t have the time for that, pop them in the freezer for a few hours!

Pair these sensual bars with the wonderful Michael Kiwanuka’s Love & Hate 

Ingredients
2 cups + 1/4 cup flour 
2 cups + 1/4 cup brown sugar 
1.5 tsp baking powder 
1/2 tsp salt 
1.5 cups butter softened 
2 cups + 1/4 cup quick-cooking or traditional oats (I use both) 
3/4 cup toasted pecans 
3/4 cup shredded sweetened coconut 
2 cups bittersweet or semi sweet chocolate chips
1 12 oz jar raspberry jam

Directions

Heat oven to 350 degrees. Mix flour, brown sugar, baking powder, and salt in large bowl until blended. Cut in butter with a pastry blender or two knives until it resembles course crumbs. Add oats, coconut, and nuts. 

Spray pan with non-stick spray. Press half the mixture into the bottom of a 13 x 9-inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture. 

Bake 25 to 30 min or until golden brown.

Chocolate Pudding Cake with Caramel Sauce

I have never in my life experienced a total flavor hole-in-one like this dessert. That is not to say there isn't another dessert that tastes this good. It would just be a challenge to find one that had all the mandatory components of a perfect dessert like this one: gooey chocolate cake that is served still warm, fluffy around the edges and soft in the center … add to that the heavenly mouth feel and buttery snap of home made caramel sauce and FORGET. ABOUT. IT.

This is a one-two punch of just what you're looking for in a holiday dessert — maybe even in life, in general. To lighten the mood just a bit, I add a nice, puffy cloud of hand-made whipped cream with just a hint of vanilla to the top of this beautiful inferno of sugar and joy.

To hear about this perfect creation and the love it spreads is made all the more ridiculous by one very important fact: A warm chocolate pudding cake with caramel sauce and vanilla whipped cream IS SO EASY TO MAKE, YOU ARE GOING TO CRY. Weep with Joy. It will renew your faith in mankind and have you shouting from the roof tops, "HAPPY HOLIDAYS … everyone!"

Let's get this party started … with a little help from Sharon Jones & the Dap Kings!

Warm Chocolate Pudding Cake with Caramel Sauce and Whipped Cream

CARAMEL SAUCE INGREDIENTS
1 cup packed light brown sugar
1/2 cup heavy cream
4 tablespoons of SALTED butter
Pinch of sea salt

DIRECTIONS
Mix the brown sugar, heavy cream, butter, and salt in a thick-bottomed sauce pan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it thickens and slowly moves down the back of a metal reason. Turn off the heat, cool slightly, and pour the sauce into a jar. Refrigerate until cold.

Make this first so it can cool while you make the cake.

CAKE INGREDIENTS
Butter, room temperature, for baking dishes
1 cup granulated sugar, plus more for baking dishes
7 large eggs, room temperature, separated
6 ounces, semisweet chocolate, melted
6 ounces, milk chocolate, melted
1/2 teaspoon salt
6 4 oz soufflé cups

DIRECTIONS
Preheat oven to 350, wipe the inside of the soufflé cups with butter, and tap in a layer of sugar to coat the inside.

Separate egg whites and yolks. Mix the yolks, salt, and sugar together until smooth and set aside.

Melt the chocolate and add slowly to the egg mixture in small spoonfuls. (You don't want to scotch eggs with hot chocolate, so you add it slowly to temper the eggs.)

Let the mixture sit for a moment and rest.

Using an ice cream scooper, scoop mixture into soufflé cups. Let the cups sit in fridge for about 5 minutes then bake for 15-20 minutes. Adjust time, if your oven runs hotter or colder.

SPICED WHIPPED CREAM INGREDIENTS

1 pint of heavy cream — very cold
1 teaspoon vanilla
One teaspoon cold coffee
Pinch of cinnamon
Pinch of ginger
1/2 cup confectioners' sugar

DIRECTIONS
Mix ingredients in a blender, food processor, bowl, electric mixer, or KitchenAid until light and fluffy.

Eat it on everything!

 

Chef Saskia Nugent is a native of Cape Ann, Massachussetts, a mom, a wife, an animal lover, a part-time comedian, and a full-time flavor junky.