traybakes & more

retro recipes for the modern baker

Raspberry Ruffle Bars

These Raspberry Ruffle Bars are another classic from my childhood. I made something similar (OK, almost identical) on the blog when I started, but because I wasn’t able to get raspberry jelly powder – and I have no idea why I couldn’t find here in the US, I have no problems now – I made it with cherry jelly instead. So, similar, but just not the same.

Anyway, I digress. Now to get back to the proper Raspberry Ruffle Bars. I know I say this a lot, but these are really easy. No baking required, just a bit of mixing and then melting some chocolate. A simple list of ingredients which is quite sticky to work with, but the stickiness is worth it in the end. They probably deserve one more warning, in that they are very sweet. Sugar, condensed milk and the jelly are all pretty sweet, so I wouldn’t use sweetened coconut if you can help it! But, cut them into small squares instead of larger bars and everything in moderation!

I used dark chocolate to cover my bars, but if you prefer, you can use milk. You could use a different flavored jelly/jello powder, but then you wouldn’t be making Raspberry Ruffle Bars. You’d have made some sort of cherry flavored knock-off that isn’t quite the same…but I suppose I’d forgive you that as well.

Ingredients

6oz/175g desiccated coconut

3oz/85g icing sugar/powdered sugar

3oz/85g raspberry flavored jelly crystals/jello powder

7oz/200g condensed milk (half a tin)

8oz/225g dark chocolate, to cover

Method
  1. Sift the icing sugar into a bowl, add the jelly powder and the condensed milk and mix well.
  2. Add the desiccated coconut and stir until it’s a sticky, dark pink, coconutty mixture.
  3. Press into a lined 8″/20cm tin.
  4. Melt the chocolate and pour over the coconut mix. Leave to set.
  5. Cut into bars and enjoy!
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1 Comment

  1. Please can you keep me updated thanks

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