Total Time
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.

Ingredients Nutrition

  • 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
  • 12 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter


  1. Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
  2. In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
  3. Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
  4. When crust is cool, spread jam over crust.
  5. In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
  6. In large mixing bowl, beat cream cheese & milk until smooth.
  7. Add melted vanilla chips & mix well.
  8. CAREFULLY spread cream cheese mixture over jam.
  9. Melt chocolate chips & butter, then stir until smooth.
  10. Drizzle or pipe over cream cheese layer.
  11. Refrigerate before cutting into SMALL pieces.


Most Helpful

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.

Mary K. W. December 24, 2009

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.

BerrySweet December 25, 2008

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!

Kittencal@recipezazz May 14, 2008

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