Chocolate Raspberry Almond Bars


My Grandpa turned 92 last week and my Grandma threw him an afternoon soiree filled with a three piece jazz band, baseball themed party favors, and a ridiculously sweet spice cake with cream cheese frosting that may or may not be inappropriately decorated…………….


What do you get a man who’s 92, has everything he could ever need and lives in a small assisted living home? My year old and I put our thinking caps on and this is what we came up with: A bunch of sticks that we gathered from the outside lawn of his building. These were a last minute addition. You never know when they might come in handy. We got him a few crossword puzzle books to keep his mind sharp and he happens to love them. We framed a couple pictures of the little man and his brother because great-grandkids are something special, right? And lastly, we made him a batch of cookie bars. He has a mean sweet tooth and I never like to show up anywhere without something from my kitchen to share!


My Grandpa really knows his away around the kitchen. In his day he did a lot of cooking and let me tell you he had some serious game. He doesn’t cook a whole lot at all anymore so I try to bring him something from my kitchen every time I go for a visit.


I got a gigantic golden cookie cookbook for Christmas and have only made one recipe out of it. I had these bars bookmarked so on a tuesday afternoon, the little man and I got to work.

These chocolate raspberry bars are beyond good. A chocolate shortbread base, a gooey raspberry middle, a layer of melted chocolate chips, and an almond macaroon type layer on top- it’s like multiple cookies in one! The only thing I might change next time, is using a seedless raspberry jam. The seeds were a little tough for my gramps.


Chocolate Raspberry Almond Bars


These chocolate raspberry bars have an almond base and are super easy to make!


  • 1 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon table salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raspberry jam
  • 1 tablespoon orange liqueur or orange juice
  • 1 cup semi sweet chocolate chips
  • 1 cup finely ground almonds
  • 4 large egg whites
  • 1/2 teaspoon pure almond extract


  1. Preheat the oven to 325F degrees.
  2. Line a 13 x 9-inch pan with tinfoil.
  3. In large bowl, mix the flour, cocoa powder and salt.
  4. In an electric mixer, beat butter, 1/2 cup sugar and vanilla until creamy.
  5. Mix in the flour mixture and then press dough into the prepared pan to form a smooth, even layer. Prick all over with a fork and bake for 15-20 minutes or until firm to the touch.
  6. While the base is cooking, combine the raspberry jam with the liqueur; set aside.
  7. Process the ground almonds, egg whites, 1 cup sugar, and almond extract in food processor or blender until well blended.
  8. When base is cooked, remove pan from oven. Increase oven temperature to 375F degrees.
  9. Spread raspberry jam mixture over the cookie base. Sprinkle with the chocolate chips. Pour the almond mixture over the chocolate chips, spreading evenly.
  10. Bake until lightly browned about 25 minutes.
  11. Let cool completely before cutting and serving.