CHOCOLATE RASPBERRY DREAM BARS
Layers of chocolate brownie, raspberry mousse and whip cream combine in a beautiful dessert bar. Perfect for Valentine's Day!
Provided by Danelle
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
- Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
- Meanwhile, make raspberry and whipped cream layers. With an electric mixer on high speed, beat the cream cheese, raspberry pie filling, 1/4 cup sugar and lemon juice in a large bowl until well combined. Mix in the fresh raspberries (you want the raspberries to break apart when you mix them in).
- In a separate bowl, beat the cream and remaining 2 tablespoons sugar on high speed until stiff peaks form.
- Fold 1 cup of the whipped cream into the raspberry mixture, refrigerate the remaining whipped cream. Spread the raspberry mixture evenly over the cooled brownies.
- Chill for at least 30 minutes, then spread the remaining whipped cream over the raspberry layer.
- Refrigerate for at least 4 hours, or until set. Cut into squares and serve. Garnish with chocolate shavings and fresh raspberries, if desired. Store leftover bars covered, in the refrigerator.
Nutrition Facts : Calories 549 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 296 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
RASPBERRY & CHOCOLATE SHORTBREAD BARS
A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.
Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 48mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE RASPBERRY BARS
This great recipe comes from Taste of Home New Cake Mix Creations cookbook & is only for the sweetest of sweet tooths! Preparation time does not include time needed for crust to cool or for completed bars to cool in the refrigerator.
Provided by Sydney Mike
Categories Bar Cookie
Time 25m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
- In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
- Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
- When crust is cool, spread jam over crust.
- In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
- In large mixing bowl, beat cream cheese & milk until smooth.
- Add melted vanilla chips & mix well.
- CAREFULLY spread cream cheese mixture over jam.
- Melt chocolate chips & butter, then stir until smooth.
- Drizzle or pipe over cream cheese layer.
- Refrigerate before cutting into SMALL pieces.
CHOCOLATE-RASPBERRY MASCARPONE BARS
Provided by Giada De Laurentiis
Categories dessert
Time 8h40m
Yield 6 to 8 servings (about 21 bars)
Number Of Ingredients 12
Steps:
- For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
- Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
- Spread the jam in an even layer over the crust using a spatula.
- For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.
- Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
- Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.
CHOCOLATE RASPBERRY LAYER BARS
With the Christmas holidays drawing near, I thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but I think the raspberry (or the strawberry), red in colour for Christmas would be nicest! Found this recipe in a booklet of baking recipes that I picked up at the grocery store put out by Robin Hood flour. Add 1 1/2 hrs. to the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!
Provided by Rhonda J
Categories Bar Cookie
Time 38m
Yield 1 9x9 pan, 24 serving(s)
Number Of Ingredients 9
Steps:
- For Base: Preheat oven to 375 degrees.
- Spray a 9 inch square cake pan with non-stick cooking spray.
- Combine flour& icing sugar;cut in butter until mixture is crumbly.
- Press firmly into greased pan.
- Bake at 375 for 15-18 minutes, or until golden.
- For Filling: Spread jam on warm crust.
- Melt white chocolate chips as directed on package.
- Beat cream cheese and cream in small mixer bowl.
- Add melted white chocolate,beating until smooth.
- Mix well.
- Spread evenly over jam.
- Chill to set, about one hour.
- For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
- Spread over filling.
- Chill until set.
Nutrition Facts : Calories 173.4, Fat 11.6, SaturatedFat 7.2, Cholesterol 21, Sodium 60.6, Carbohydrate 17.1, Fiber 0.6, Sugar 11.4, Protein 1.7
CHOCOLATE RASPBERRY BUTTERCREAM BARS
Steps:
- Preheat oven to 350°F. Grease 9 x13" pan. Bottom Layer: In small saucepan over low heat, melt 4 ounces chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until set. Cool.
- Filling: Spread raspberry preserves over base. In small saucepan over low heat, melt 2 oz. semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to boil. Boil 1 min. In large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture; beat on highest speed 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves.
- Glaze: In small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Chill 1 hr. Cut into bars.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY CREAM BARS
I found this recipe while surfing the web, in a moment of madness, and found this raspberrydelicious recipe. Cake mix, raspberries and cream cheese in wonderful bar recipe. Yes the raspberry preserves are listed twice.
Provided by mandabears
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- CRUST: Mix cake mix and butter until crumbly.
- Reserve 1 cup of crumb mixture.
- Press remaining crumb mixture into 13x9 pan.
- Spread 1 cup raspberry preserves over crust.
- It spreads easier if you heat it slightly in a microwave.
- FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended.
- Fold in 1/4 cup raspberry preserves.
- Spread carefully over crust.
- Sprinkle reserved crumb mixture over filling.
- Bake 30-40 minutes until golden brown.
- Cool in pan before cutting into bars.
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE RASPBERRY VANILLA CREAM BARS
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 15 x 10 x 1-inch baking pan. In large bowl, combine all base ingredients mix until crumbly. Press in bottom of greased pan.Bake at 350°F. for 8 to 12 minutes or until crust puffs and appears dry. Cool 5 minutes. Spread preserves over base. Cool 25 minutes or until completely cooled.In small bowl, combine cream cheese and milk beat until smooth. Add warm melted vanilla chips beat until smooth. Carefully spread over preserves.In small saucepan, combine glaze ingredients melt over low heat, stirring constantly until smooth. Drizzle over filling.* Refrigerate 1 hour. Cut into bars. Serve chilled. Store in refrigerator.*TIP: To evenly drizzle, transfer chocolate mixture to small resealable plastic bag seal tightly. Cut off a tiny corner to create a small opening. Squeeze bag to drizzle glaze over bars.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 140 Protein 2g Carbohydrate 18g Fat 7g Sodium 125mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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