• Preparation Time 20 minutes
  • Baking Time 35 minutes
  • Makes about 24 bars
  • Freezing Excellent
  • Chocolate Caramel Raspberry Bars
    Chocolate Caramel Raspberry Bars

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • Topping
  • 2/3 cup Robin Hood® Original All Purpose Flour
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 6 tbsp butter, softened
  • Base
  • 1 1/4 cups Robin Hood Original All Purpose Flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/3 cup Smucker’s® Pure Raspberry Jam
  • 1 1/3 cups chocolate covered caramels

Serving Size: about 24 bars

Topping

Unit conversion :
none

Unit conversion :
166.67 ml
32 tsp
10.67 tbsp
1/2 cup
125 mL
chopped pecans

Unit conversion :
125 ml
24 tsp
8 tbsp
1/3 cup
75 mL
packed brown sugar

Unit conversion :
83.33 ml
16 tsp
5.33 tbsp
6 tbsp
90 mL
butter, softened

Unit conversion :
90 ml
18 tsp
Base

Unit conversion :
none

Unit conversion :
312.5 ml
60 tsp
20 tbsp
1/2 cup
125 mL
sugar

Unit conversion :
125 ml
24 tsp
8 tbsp
1/2 cup
125 mL
butter

Unit conversion :
125 ml
24 tsp
8 tbsp

Unit conversion :
83.33 ml
16 tsp
5.33 tbsp
1 1/3 cups
325 mL
chocolate covered caramels

Unit conversion :
333.33 ml
64 tsp
21.33 tbsp
Next

Directions

Serving Size: about 24 bars

  • Topping: Combine all topping ingredients, in a medium bowl, mixing until crumbly. Set aside.
  • Base: Combine flour, sugar and butter, in a separate medium bowl, mixing until crumbly. Press firmly into prepared pan.
  • Bake in preheated oven for 12 to 15 minutes, or until light golden. Spread with jam and sprinkle chocolate caramel balls evenly on top. Sprinkle with topping.
  • Bake in preheated oven for 15 to 20 minutes longer, or until lightly browned. Cool completely; cut into bars.
  • Preheat oven to 375°F (190°C). Grease an 8” or 9” (20 cm or 23 cm) square pan and line with parchment paper overlapping the two ends for easy removal.
Finish

Finished!

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