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Raspberry chocolate |  |
| Ingredients | Lbs. | Ozs. | Method |
| Raspberry filling | |||
| Red raspberries* | 3 | 0 | Combine. Heat on low until thickened. Stir as needed. Set aside. |
| Tapioca | 6 | ||
| Granualted sugar | 1 | 12 | |
| Total appr. wt. | 5 | 2 | |
| Cookie dough | |||
| Flour | 1 | 8 | Combine. Set aside. |
| Baking soda | 1/2 | ||
| Baking powder | 1/2 | ||
| Butter, softened | 1 | Cream together. | |
| Granulated sugar | 1 | ||
| Brown sugar | 1 | ||
| Peanut butter | 1 | Add to flour mixture. Gradually add to butter/sugar mixture. | |
| Eggs | 6-2/3 | ||
| Vanilla | 2/3 | ||
| Total appr. wt. | 6 | ||
| Topping | |||
| Chocolate chips | 1 | Add to 1 lb. 4 ozs. of cookie dough. Set aside. | |
*Use fresh, IQF or straight pack frozen raspberries.
Instructions: Spread cookie dough, not including the topping, in two 18-in. by 26-in. pans. Evenly spread the raspberry filling over the dough. Crumble the topping over the filling. Bake at 325·F for about 40 minutes or until golden brown. Cut into 2-oz. bars.
Yields about 96, 2-oz. bars
