Ingrédients pour Chocolate Raspberry Triangle
- All Purpose Flour
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, chilled and cubed
- Frozen Raspberries In Light Syrup
- ¼ cup orange juice
- 2 tablespoons cornstarch
- Miniature Semisweet Chocolate Chips
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Comment préparer Chocolate Raspberry Triangle
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups flour and ½ cup granulated sugar. Cut in ½ cup (1 stick) chilled, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the dough evenly into the bottom of an ungreased 13x9-inch baking pan.
- Bake for 15 minutes.
- Meanwhile, in a 1-quart saucepan, combine 2 cups raspberries, ¼ cup orange juice, and 2 tablespoons cornstarch.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Continue to boil and stir for 3 minutes until thickened.
- Remove from heat and let cool for 10 minutes.
- Sprinkle 1 cup semi-sweet chocolate chips evenly over the baked crust.
- Carefully spread the cooled raspberry mixture over the chocolate chips.
- Bake for 25 minutes, or until the raspberry mixture is set and the chocolate is melted and slightly firm.
- Refrigerate for at least 1 hour, or until the chocolate is completely firm.
- Cut the cooled dessert into 4 rows by 3 rows, then cut each square into 4 triangles.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
11g
Carbs
3g