Chocolate-Raspberry Triangles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I found this on a bag of Gold Medal flour. Chocolate and raspberry were made to be eaten together. Yum! A fun shape to add to a tray of cookies. Ingredients:
1 1/2 cups gold medal all-purpose flour |
3/4 cup sugar |
3/4 cup butter |
10 ounces frozen raspberries in light syrup, thawed and undrained |
1/4 cup orange juice |
1 tablespoon cornstarch |
3/4 cup miniature chocolate chip |
Directions:
1. Heat oven to 350°F In medium bowl, mix flour, sugar and butter with spoon. In bottom of ungreased 13/9-inch pan, press dough evenly. Bake 15 minutes.
2. In 1-quart saucepan, mix raspberries, orange juice and cornstarch. heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes, Sprinkle chocolate chips over crust. Carefully spread reapberry mixture over chocolate chips.
3. Bake about 20 minutes or until respberry mixture is set. Refrigerate about 1 hour or until lchocolate is firm. For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.
4. High altitude (3500 to 6500 feet): In step 2, boil and stir about 3 minutes. In step 3, bake about 25 minutes.
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