This also tastes really good if you drizzle it onto popcorn.
You can buy this recipe print towel and more here.
Prep Time: 2 hours
Cook Time: 35 minutes
*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have some leftover ganache.
Prep: Preheat oven to 350F degrees.
Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
I'm obliged to tell you that this recipe contains nuts
Yield: ONE 9-INCH CAKE
Prep time: 20 MINUTES
Total time: 45 MINUTES, PLUS COOLING
MILK CHOCOLATE FROSTING:
Prep time: 10 mins Cook time: 44 mins Total time: 54 mins Serves: 16
Prep Time: 30 minutes Cook Time: 19 minutes
Yield: 12 cupcakes
Filling and Topping
Servings Prep Time
25 Cookies 5 minutes
Makes 3 dozen cookies