Biscuits, Bars And Cookies Recipes - Chocolate Raspberry Macaroon Bars

Ingredients

• 115g/1/2 cup unsalted butter, softened

• 50g/1/2 cup icing sugar

• 25g/1/4 cup unsweetened cocoa powder

• pinch of salt

• 5ml/1 tsp almond essence

• 120g/1 1/4 cups plain flour

FOR THE TOPPING

• 150g/1/2 cup seedless raspberry preserve

• 15ml/1 tbsp raspberry flavor liqueur

• 175g/1 cup milk chocolate chips

• 175g/1 1/2 cups finely ground almonds

• 4 egg whites

• pinch of salt

• 200g/1 cup caster sugar

• 1.5ml/1/2 tsp almond essence

• 50g/1/2 cup flaked almonds

---

Method:

1. Preheat the oven to 160'C/325"F/Gas 3. Then line a 23 x 33cm/9 x 13in baking tin with foil and grease. Beat together the butter, sugar, cocoa and salt until blended. Beat in the almond essence and flour to make a crumbly dough.

2. Turn the dough into the tin and smooth the surface. Prick with a fork. Bake for 20 minutes until just set. Remove from the oven and increase the temperature to 190'C/375"F/Gas 5. Combine the raspberry preserve and liqueur. Spread over the cooked crust, then sprinkle with the chocolate chips.

3. In a food processor fitted with a metal blade, process the almonds, egg whites, salt, sugar and almond essence. Pour over the jam layer, spreading evenly. Sprinkle with almonds.

4. Bake for 20-25 minutes until the top is golden and puffed. Cool in the tin for 20 minutes. Carefully remove from the tin and cool completely. Peel off the foil and cut into bars.