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32 servings, 1 bar (30 g) each
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Heat oven to 350°F. Spread nuts into single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
If you don't have a pastry blender, use 2 knives to quickly and easily cut the margarine, in a crisscross fashion, into the flour mixture.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very tasty! Perfect combination of chocolate and raspberry. I made a few modifications - I used an additional square of chocolate and used 2/3 of the crumb mixture for the base.