Chambord Fudge Cookie Bars Recipe: Delicious chocolate raspberry bars are so easy to make.

Chambord Fudge Cookie Bars Recipe

 

Chambord Fudge Cookie Bars are incredibly easy to make and utterly delicious. The creamy rich chocolate filling in these bar cookies has just a touch of raspberry flavor. They begin with refrigerated cookie dough so they are fast and easy to make.

You don’t need to buy a full-sized bottle of Chambord just for this recipe. Small one-shot bottles may be found at most liqueur and package stores. If you cannot find Chambord liqueur, you may substitute 1 teaspoon of raspberry extract. Feel free to experiment with other flavored liqueurs or extracts.

Chambord Fudge Cookie Bars Recipe

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2 cups semi-sweet chocolate chips (12-ounce package)
2 Tablespoons butter
1/4 cup Chambord liqueur
2 (18-ounce) rolls refrigerated sugar cookie dough

Topping:
1 cup semi-sweet chocolate chips
3 Tablespoons butter or shortening

Preheat oven to 350 degrees F. Line a 15 x 10 x 1-inch baking pan with non-stick foil.

In a double-boiler over low heat, combine sweetened condensed milk, chocolate chips, and butter. Heat until chips melt, stirring often. Remove from heat. Add Chambord, stirring to combine. Let cool for 15 minutes.

Slice 1-1/2 rolls of the cookie dough (refrigerate the remaining half roll) evenly on the prepared pan.

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Cover with a sheet of plastic wrap. Use your hands to spread and press the dough into an even layer over the bottom of the pan. Remove and discard the plastic wrap. Pour the cooled chocolate mixture evenly over dough in pan. Crumble remaining 1/2 roll of cookie dough over the filling (easier if the dough is very cold).

Bake for 25 to 30 minutes until top is lightly browned. Cool completely to room temperature.

Topping:
Gently melt 1 cup chocolate chips and 3 tablespoons butter in microwave or double boiler, constantly stirring to blend. (Do not overheat or the chocolate will seize up and become hard.) Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bag and drizzle the chocolate over the top of the cooled bars in a zigzag pattern. Refrigerate 15 minutes to set, then slice into bars.


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Store loosely covered at a room temperature.

Yield: 36 to 48 cookie bars, depending on cut size

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