COOKIES on the DR. OETKER website

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Raspberry and gingerbread bars

about 30 pieces

Easy 25 Minutes



For the recipe  Raspberry and gingerbread bars

For the bars:

Baking Dish (23 x 15cm)
Cling Film
Sharp Knife
Cutting Board
Mixing Bowl
150 g Raspberry Jam
100 ml Freshly Squeezed Orange Juice
Gingerbread Biscuit one sheet (approx. 23 x 15 cm)
500 g Dr. Oetker 26% White Chocolate




For the bars

Fully line a baking dish with cling film. Heat up the raspberry preserve and orange juice in a saucepan and pour into the dish. Place the sheet of gingerbread onto the preserve mixture and keep in the freezer overnight.


For the couverture

Chop the chocolate into small pieces and melt it in a bowl above a bain-marie. 


Remove the raspberry and gingerbread sheet from the dish and cut it into strips measuring approximately 6 × 2 cm.  Place these with the raspberry - orange juice part on top on a backing rack and place parchment paper below. Pour the liquid chocolate over the strips and allow to cool.

Nutritional Information for the recipe Raspberry and gingerbread bars

Per Serving Per 100 g / ml
Energy 448 kJ
107 kcal
1800 kJ
430 kcal
Fat 5.84 g 23.37 g
Carbohydrate 12.36 g 49.45 g
Protein 1.46 g 5.85 g