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How to Make Chocolate Raspberry Devil Bars
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 (21 oz) can raspberry pie filling, 1 teaspoon vanilla extract, and 3 large eggs. Mix until thoroughly combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- While the cake cools, prepare the chocolate topping: In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup (1/2 stick) unsalted butter, and 1/4 cup milk.
- Bring the mixture to a rolling boil over medium heat, stirring constantly for 1 minute.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Pour the chocolate topping evenly over the cooled cake.
- Refrigerate for at least 30 minutes to allow the topping to set before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
81g
Fat
18g
Carbs
9g