Chocolate Raspberry Bars
Total TimePrep: 20 min. + chilling Bake: 15 min. + cooling
- 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
- 3/4 cup semisweet chocolate chips
- 2 tablespoons shortening
- 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 Facts1 each: 98 calories, 6g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 5, 2018
I found this recipe years ago and it became a favorite of ours. I double the recipe and put it in a 9x13 pan. They are on the rich side, so you can cut them rather small. You can’t beat the combination of chocolate, raspberry and cream cheese! I’ve made these for many potlucks and parties and they’re always a hit!
Mar 13, 2018
These are delicious and fairly easy bar cookies. We’ve been making them for many years, but I’ve found that they cut and stay together better with much less mess if you leave the 2 tablespoons of milk out of the cream cheese and white chocolate layer. Still soft and creamy but much prettier and easier to eat! And make sure you cut the bars after you’ve spread the top chocolate layer and have refrigerated them for about 10 minutes. The chocolate is the perfect consistency to cut cleanly.
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!!
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.
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!
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.
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!
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!
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.
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.