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

Chocolate Raspberry Bars Recipe

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4.5 10 13
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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


  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 cup butter, cubed
  • 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, trace fiber), 1g protein


  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

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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!!"

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."

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!"

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."

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!"

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