Fudgy Chocolate-Raspberry Bars

This fine dessert brings chocolate, raspberries, and rhubarb together for a sublime taste. We found this gem on Bon Appétit, and adapted it for our Rhubarb Raspberry Thyme Anytime Spreadable Fruit. These will disappear at any gathering, and make dessert an elegant offering at your picnics.

For bars
- 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
- 1/3 cup SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit
- 1 cup sugar
- 5 large eggs
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder

For glaze
- 1/4 cup heavy cream
- 1/4 cup SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 6-ounce baskets fresh raspberries

Make bars:
Preheat oven to 350°F. Line 9x9x2-inch baking pan with foil. Butter foil; dust with flour. In a double boiler over gently simmering water, stir chocolate and butter until melted and smooth. Add Rhubarb Raspberry Thyme Anytime Spreadable Fruit and whisk until melted. Cool slightly.

Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold in. Gradually fold in chocolate mixture. Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool completely in pan. When cool, invert cake onto platter and peel off foil. Trim 1/2 inch off each edge of cake…(trimmed pieces are perfect for snacking on in the afternoon).

Make glaze:
Stir cream and Rhubarb Raspberry Thyme Anytime Spreadable Fruit in heavy small saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.

Spread glaze over top of cake. Immediately arrange fresh raspberries atop glaze. Chill until glaze sets, about 10 minutes. (Can be made 1 day ahead. Cover and keep chilled.) Cut into 12 pieces and serve.

Serves 12