Chocolate Raspberry Bars Recipe

Chocolate Raspberry Bars Recipe Chocolate Raspberry Bars Recipe photo by Taste of Home Rating 5

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

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Chocolate Raspberry Bars Recipe
  • Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Yield: 36 Servings
20 15 35

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 cup butter, cubed
  • FILLING:
  • 1/2 cup seedless raspberry jam
  • 4 ounces cream cheese, softened
  • 2 tablespoons 2% milk
  • 1 cup white baking chips, melted
  • GLAZE:
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons shortening

Directions

  • 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. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 98 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 27 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chocolate Raspberry Bars in Taste of Home June/July 1995, p39

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Reviews for Chocolate Raspberry Bars

Chocolate Raspberry Bars Recipe

Chocolate Raspberry Bars

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(1-6) of 6 reviews

Reviewed on Dec. 27, 2011 by jwinty

Very tasty. The only reason for 4 instead of 5 stars is that the layers don't stay together. The jam makes the crust slide away from the top chocolate layers. Otherwise they are delicious!

Reviewed on Dec. 09, 2011 by cookadoodle

tasted great but were a mess to cut and the layers wouldnt stick... but still tastes so good i have to make it again!

Reviewed on Sep. 20, 2010 by Amy the Midwife

These are delicious tasting bars, however I did add an additional tablespoon butter or so to the crust ingredients since it just didn't stick together without it.

If I WERE to make them again I would probably try cutting the bars before the chocolate glaze set. I cut them after chilling as the directions say, but the filling oozed everywhere and they weren't very pretty. Cutting them before it sets may not make it pretty either, but possibly better than what I had.

Reviewed on Oct. 26, 2009 by mchenryed

These were super tasty and easy to make. However, I wonder if I should grease my cooking pan slightly. The bottoms didn't come out quite as cleanly as what the picture indicates they should. Either way, they were fantastic -- and I'll definitely make them again.

Reviewed on Dec. 18, 2007 by Aquarelle

These are yummy, but holy smokes, are they rich!

Reviewed on Dec. 16, 2007 by lv to cook

found this recipe here on this website...  

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 cup butter
  • FILLING:
  • 1/2 cup seedless raspberry jam
  • 4 ounces cream cheese, softened
  • 2 tablespoons milk
  • 1 cup vanilla or white chips, melted
  • GLAZE:
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons shortening

Directions:

In a 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 mixing bowl, beat cream cheese and milk until smooth. Add vanilla 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 heavy saucepan or microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer. Store in refrigerator. Yield: 3 dozen.

 
 

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