Prep 10 mins
Cook 15 mins
This great recipe comes from Taste of Home New Cake Mix Creations cookbook & is only for the sweetest of sweet tooths! Preparation time does not include time needed for crust to cool or for completed bars to cool in the refrigerator.
- 1 (18 1/4 ounce) package devil's food cake mix
- 1 egg
- 1 tablespoon unsalted butter, softened
- 1 (12 ounce) jar seedless raspberry jam
For the Topping
- 1 (12 ounce) package vanilla chips (or white chocolate chips)
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons whole milk
- 1⁄2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
- In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
- Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
- When crust is cool, spread jam over crust.
- In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
- In large mixing bowl, beat cream cheese & milk until smooth.
- Add melted vanilla chips & mix well.
- CAREFULLY spread cream cheese mixture over jam.
- Melt chocolate chips & butter, then stir until smooth.
- Drizzle or pipe over cream cheese layer.
- Refrigerate before cutting into SMALL pieces.
What a great cookie/bar. The combination of chocolate and raspberry is just heavenly. A word of caution though .. it's very easy to over bake the crust. I did this the first time. I made them again today and much better results. Very elegant and definitely guest quality. This will probably become one of my favorite desserts. Updated 12/09 .. I was having problems with the chocolate and butter ... the chocolate was wanting to sieze. I looked for a dipping chocolate recipe here on Zaar and found one using solid shortening (Crisco). In fact the author stressed not to use butter. I tried another batch of the drizzling chocolate with the Crisco and exactly what i wanted ... nice, smooth chocolate and made a beautiful presentation. Also, I chilled the cookie base/jam before trying to spread the cream cheese on it ... That helped reduce the jam from wanting to pull up and swirl in with the cream cheese.
Decadent & rich. Hard to spread the cream cheese mixture over the raspberry, it ended up a little "swirled", but the flavor still is the same. Definitely cut into small bites as this is sweet & rich like candy.
I made this using strawberry jam recipe#159330 in place of raspberry, this is sweet so a small piece goes a long way, I was going to make this in a 13 x 9-inch pan and I should have gone with that intention I found the 15x10 pan was too large for the amount of batter, next time I will use a smaller pan, the taste was great, thanks for sharing Syd!