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Recipes

Raspberry and gingerbread bars

about 30 pieces
Easy
25
The perfect Christmas treat with raspberries
Ingredients
Preparation
Utensils
For the bars
Baking Dish (23 x 15cm)
Cling Film
Saucepan
Sharp Knife
Cutting Board
Mixing Bowl
For the bars
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
Dr. Oetker 26% White Chocolate
Prep:
25 min
1
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.

2
For the couverture

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

3

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.

Recipe Tips
Add some chopped thyme to the raspberry mixture for a special kick.
Additional information
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Utensils
For the bars
Baking Dish (23 x 15cm)
Cling Film
Saucepan
Sharp Knife
Cutting Board
Mixing Bowl

Ingredients

For the bars
150 gRaspberry Jam
100 mlFreshly Squeezed Orange Juice
Gingerbread Biscuit one sheet (approx. 23 x 15 cm)
500 gDr. Oetker 26% White Chocolate
Picture - Dr. Oetker 26% White Chocolate
1

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.

2

For the couverture

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

3

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.

  • Add some chopped thyme to the raspberry mixture for a special kick.