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Raspberry Chocolate Triangle Bar Cookies Recipe

User Rating 4 Star Rating (3 Reviews)


Raspberry chocolate triangle cookie bars recipe receipt

Raspberry Chocolate Triangle Cookie Bars Recipe

Layered bars have a cookie bottom topped with raspberry sauce, chocolate chips, and cookie crumbles. Since they are made in a pan and cut into cookie triangles after baking, they are fast and easy to make. Perfect for parties, showers, or fancy teas. If you cannot handle the raspberry seeds, they may be strained out.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) butter, at room temperature
  • 1 (10 ounces) box frozen raspberries in light syrup, thawed and undrained
  • 1/4 cup fresh orange juice (about 1 large orange, depending upon the orange)
  • 1 Tablespoon cornstarch
  • 1/4 cup confectioners' sugar
  • 3/4 cup miniature semisweet chocolate chips


Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

Whisk together flour, sugar, and cinnamon until evenly mixed. Cut in butter with a dinner fork until mixture is the texture of large crumbs. Remove 1 cup and reserve for topping. Press remaining crumbs into the bottom of the prepared baking pan with a spatula or your fingers to make a smooth even layer. Bake 15 minutes.

Meanwhile, place thawed raspberries with syrup and orange juice into a small saucepan. Add cornstarch and confectioner's sugar. Heat, stirring constantly, until bubbles begin to form around the edge. Cook for 1 minute, continuing to stir until thickened. (If you do not want seeds, strain now.) Let cool for 10 minutes.

Sprinkle miniature chocolate chips evenly over the bottom crust. Carefully spoon the raspberries evely over the chocolate chips. Sprinkle reserved dough crumbles over the top. Bake an additional 20 minutes. Cool to room temperature, then refrigerate for 1 hour to set chocolate. Cut into 24 squares, then cut each square, corner to corner, into triangles. Serve at room temperature.

Yield: 48 triangle cookie bars

Raspberry Chocolate Triangles Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
User Reviews

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 2 out of 5
Raspberry Chocolate Triangles, Member Suwanee838

Unless you really like sweetness, you need to cut down on some of the granulated and/or confectioners sugar as well as the semi-sweet chocolate morsels. Once you combine both of the sugars and the chocolate - IN MY OPINION it is just too sickening sweet. I will make this again, but I will cut both sugars and the chocolate in half. This recipe however was very tasty, but all comments from family & friends was that they were ""TOO SWEET"" almost like having the immediate toothache kinds of candy.

6 out of 6 people found this helpful.

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