Raspberry Chocolate Crisp

Chocolate is pretty high on the list of traditional Valentine's Day gifts. Even kids in elementary school tuck a fun-sized candy bar into their Valentine's cards. And absolutely nothing says love like a warm chocolate dessert you made yourself. This recipe kicks up the love factor by including raspberries - which add a beautiful pink color, a little bite of tartness, and long-lasting health benefits for everyone who eats it (because you probably want your loved ones to stick around for a few more years). Just be careful when you share this dessert - you can't have too many people falling in love with you!

P.S. - The recipe says the ice cream is optional. I say add the ice cream. Trust me on this one.

- Juliet

Raspberry Chocolate Crisp

Ingredients

  • 21 oz. can raspberry pie filling
  • 2 cups frozen raspberries
  • 1 Tbsp. flour
  • 1 cup quick cook oats
  • ½ cup chopped pecans
  • ¾ cup (1½ sticks) melted butter, divided

Directions

Combine first 3 ingredients; pour into a greased 8x8 baking dish. Bake at 350° for 10 minutes. Combine Truffle Fudge Brownie Mix, oats, pecans and ½ cup melted butter until evenly moistened; crumble over warm fruit. Drizzle remaining melted butter over all. Bake for 35-40 minutes or until edges are bubbly. Serve warm or cold. Makes 10-12 servings.

Tips and Hints

  • For a crunchier topping, omit the ¼ cup butter drizzled over the top.
  • Use frozen raspberries without added sugar.
  • The flour helps thicken the juices from the frozen raspberries.
  • You can substitute walnuts for the pecans if you prefer.
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