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

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4.5 10 13
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES: 36 servings

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

Nutritional Facts

1 each: 98 calories, 6g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Raspberry Bars in Taste of Home June/July 1995, p39


Reviews for Chocolate Raspberry Bars

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
gaylene2 User ID: 3368539 198359
Reviewed Aug. 4, 2013

"We love this recipe. We use it all the time. We spice it up by NOT melting the white chocolate chips to give it more texture. We also don't worry too much about seedless jam. It tastes good with or without seeds!!"

MY REVIEW
cbachtel User ID: 3618273 728
Reviewed Jul. 30, 2013

"This recipe sounds delicious, and after reading the reviews, I wonder if cooking the raspberry jelly on the crust (1/2 the time baked) would help keep the layers from separating. It would make the jelly more "jelled" and sticky. That is how I plan on making these."

MY REVIEW
Karen Mackley User ID: 5517406 905
Reviewed Jul. 30, 2013

"Those that I served it to liked it, but I found it cloyingly sweet - perhaps it's the white chips. I'm not a fan of white chocolate anything. Looks pretty on the plate, though!"

MY REVIEW
CookingLikeBabaEva User ID: 7150918 1507
Reviewed May. 24, 2013

"I have been making these cookies for years. I wish I could give it more stars. A shortbread crust, white chocolate cream cheese layer, raspberries and chocolate. It just doesn't get any better than this."

MY REVIEW
jwinty User ID: 1126606 1878
Reviewed Dec. 27, 2011

"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!"

MY REVIEW
cookadoodle User ID: 5230300 1870
Reviewed Dec. 9, 2011

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

MY REVIEW
Amy the Midwife User ID: 2816815 927
Reviewed Sep. 20, 2010

"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."

MY REVIEW
mchenryed User ID: 2811734 727
Reviewed Oct. 26, 2009

"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."

MY REVIEW
Aquarelle User ID: 985301 3389
Reviewed Dec. 18, 2007 Edited Jul. 11, 2009

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

MY REVIEW
lv to cook User ID: 2187964 989
Reviewed Dec. 16, 2007

"

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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