Chocolate and Raspberry Macaroon Bars

Recipe by evelynathens
READY IN: 1hr 5mins
YIELD: 36 bars




  • Preheat oven to 350°F.
  • Butter and flour a 13 x 9 inch Pyrex baking dish.
  • Melt butter with chocolate over low heat.
  • Beat in ½ cup sugar and egg.
  • Stir in 1 tsp of vanilla, the flour and a pinch of salt.
  • Spread mixture in prepared pan and bake for 15 minutes.
  • Let cool 5 minutes.
  • Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
  • Increase oven temperature to 375 degrees F.
  • In processor, grind hazelnuts fine with remaining sugar and salt.
  • Add whites and remaining vanilla and blend.
  • Spoon carefully over jam topping, covering it completely.
  • Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
  • Let cool.
  • Cut into 36 bars.