Chocolate and Raspberry Slice

    45 minutes

    A very sweet and chewy slice that combines a simple base with a raspberry jam topping. Perfect for lunch boxes, picnics or even dessert.

    26 people made this

    Serves: 12 

    • 2 1/4 cups (280g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 250g butter
    • 3/4 cup (185g) white sugar
    • 3/4 cup (125g) brown sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 2 cups dark chocolate chips
    • 150g raspberry jam

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease the bottom and sides of 22x33cm cake tin.
    2. Combine flour, bicarbonate of soda and salt in a small bowl; set aside.
    3. In a large mixing bowl blend butter, white sugar, brown sugar and vanilla together until creamed. Stir in the eggs one at a time. Blend flour mixture into sugar mixture. Fold in chocolate chips.
    4. Spread 2/3 of the dough mixture evenly in the cake tin. Cover top with the raspberry jam. Dot remaining dough randomly over the jam.
    5. Bake in the centre of the oven for 30 minutes or until done all the way through. Cool, cut, serve and enjoy.

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    Reviews in English (22)


    This recipe is really, really good. No changes needed - some members suggested less sugar or sugar-free preserves, but I thought everything was just right (and I don't like overpoweringly-sweet things.) Took about 8 minutes longer to cook than the recipe says, but it makes quite a few. I will make this again!  -  08 Sep 2006  (Review from Allrecipes USA and Canada)


    These are very good and easy to make! I used the dark chocolate chips and reduced-sugar raspberry jam instead, and they came out fantastic! The low-sugar preserves add a little bit of tartness to the otherwise-very-sweet cookie bar. Family loved it, would definitely make these again.  -  18 Dec 2005  (Review from Allrecipes USA and Canada)


    Very yummy, followed the recipe with the minor exception of using butter flavored shortening since that is all I had on hand -- if I were to make again I would probably reduce the chocolate chips to a cup and a half as they took over a little bit and I would probably like to taste a little more cookie and raspberry.  -  04 Jan 2012  (Review from Allrecipes USA and Canada)