Chocolate Raspberry Bars

"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."
 
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photo by Juenessa photo by Juenessa
photo by Juenessa
Ready In:
25mins
Ingredients:
9
Serves:
60
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ingredients

  • 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
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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. The kids and I were snowed in yesterday so we decided to make these. These were really good and easy enough to make. They didn't last very long in our house. Hubby said I can make these anytime.
     
  5. WOW! These bars are absolutely delicious! I also baked the crust for 8 minutes and used vanilla chips. I took them into the faculty room this morning at 7:30 am and by 9 am they were GONE! Thank you for sharing this wonderful recipe, Syd. :)
     
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