Raspberry Chocolate Bars

    Raspberry Chocolate Bars

    Recipe Picture:Raspberry Chocolate Bars
    1

    Raspberry Chocolate Bars

    (82)
    2hours45min


    74 people made this

    These are my favourite bars to make, combining white chocolate, dark chocolate and raspberries. Delicious!

    Ingredients
    Serves: 12 

    • 1 cup (125g) plain flour
    • 1/4 cup (30g) icing sugar
    • 125g butter
    • 1/2 cup (170g) raspberry jam
    • 85g cream cheese, softened
    • 2 tablespoons milk
    • 1 cup (180g) white chocolate chips
    • 60g dark chocolate, chopped
    • 1 tablespoon margarine

    Directions
    Preparation:30min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours45min 

    1. Preheat oven to 180 degrees C.
    2. Lightly spoon flour into a measuring cup. Level off. In a bowl combine the flour and icing sugar.
    3. Cut in butter with a fork and mix well. Press mixture into a 23cm square pan.
    4. Bake 15 to 17 minutes until lightly brown.
    5. To make Filling: Spread jam evenly over baked crust. In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam. Spread carefully and refrigerate.
    6. To make Glaze Topping: Cut chocolate into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.
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    Reviews and Ratings
    Global Ratings:
    (82)

    Reviews in English (65)

    by
    83

    Quite possibly one of the better, easy dessert recipes I've tried in awhile. Memorable actually. Rich, decadent and beautiful. Tender, buttery crust, creamy white chocolate filling, and the timeless combination of chocolate and raspberry. This unquestionably reminded me of petite gourmet desserts you'd find at fine quality brunch buffets. As I melted the semi-sweet chocolate, however, it didn't seem like it would be nearly enough to cover the top adequately. I doubled it, and was happy I did. Other than that, I prepared the recipe exactly as directed and was very pleased with it. I lined my pan with foil which made for easy cutting, not to mention a clean pan. For ease in cutting, run a thin-bladed knife under hot water and wipe dry before effortlessly gliding through the hardened chocolate. Hubs, who when he really enjoys something rates it four stars, exhuberantly exclaimed, "Ten!"  -  30 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    43

    I love these bars! I've made several batches over the years and they are superb! I find it easier to double the chocolate glaze and just pour it on top. The more chocolate, the better! I also don't hold back with the jam!  -  12 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    32

    I initially gave this recipe a negative review because my husband didn't like it. He thought the bars were too creamy, which could have been my fault for using ricotta instead of cream cheese, but I also found them quite crumbly and messy. It turned out that all they needed was to firm up overnight in the refrigerator. The next day they were great.  -  17 May 2005  (Review from Allrecipes USA and Canada)

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