Chocolate Raspberry Bars
Total TimePrep: 20 min. + chilling Bake: 15 min. + cooling
Way too sweet and tasted more like candy than bars.
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!
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.
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!!
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.
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!
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.
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!
tasted great but were a mess to cut and the layers wouldnt stick... but still tastes so good i have to make it again!
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.