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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
3 cups flour |
2 cups powdered sugar |
1 cup finely chopped, blanched hazelnuts |
1/4 teaspoon salt |
1 pound unsalted butter, cold and cubed |
2 (12 ounce) jars raspberry jam |
20 ounces flour |
20 ounces unsalted butter |
16 ounces sugar |
4 ounces white chocolate |
4 ounces semisweet chocolate |
Directions:
1. For the base:
2. Preheat oven to 350 degrees.
3. Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
4. For the filling and Streusel:
5. Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
6. Chocolate Drizzles:
7. Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st
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