Monday, March 7, 2011


These dainty bars are delicious. They have a super tender shortbread base, a layer of sweet jam, then a layer of sweetened cream cheese & white chocolate and finally, a soft chocolate frosting.

The recipe says to chill them, but I think they are even better when they've been out of the fridge for 30 minutes, although when you do that, they are a little messy on the fingers, but Oh! so worth it!! Any flavor jam will work well, I just think that raspberry and chocolate go so well together.

 1 cup all purpose flour
¼ cup confectioners sugar
½ cup butter room temperature
½ cup raspberry jam
3 ounces cream cheese room temperature
2 tablespoons milk
1 cup white chocolate chips
3 tablespoons melted butter
3 tablespoons boiling water
3 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
1 cup confectioners sugar

Preheat your oven to 375 and line a 9" x 9" baking dish with foil or parchment. Leave the ends extra long, so you can use them to lift the bars out of the pan after they chill. This is not a necessary step but it makes them easier to cut.
Cut the butter into the all purpose flour + powdered sugar until crumbly. Press into the bottom of an ungreased pan and bake for 15 to 17 minutes or until lightly golden brown. Remove from oven and set aside.
Spread the jam over the baked cookie base. In a small bowl, beat the cream cheese and milk until smooth. Melt the white chocolate chips and add to the cream cheese mixture, mix until smooth. Gently spread over the jam (see note). Chill.
Whisk together 3 tablespoons melted butter, 3 tablespoons boiling water, 3 tablespoons unsweetened baking cocoa, ½ teaspoon vanilla extract and 1 cup of confectioners sugar until smooth. Gently frost the chilled bars. Put back in fridge to set the frosting. Store completed bars in the fridge.

NOTE: I melted my white chocolate in the microwave, checking on it every 15 seconds or so. I gently spooned the white chocolate mixture on top of the jam layer (tablespoon at a time) then gently spread it out, so as not to keep the layers separate. Chill the bars thoroughly after you do this step. When chilled, then spread the chocolate frosting on.

NOTE: I haven't tried it, but I think this would double easily and bake in a 9" x 13" pan.


Mary said...

They look delicious!

Ana Rita said...

This is my kind of sweet.
It's good looking and delicious....


p.s- I've answered your question of yesterday in my blog.

Lara said...

These took amazing. Chocolate and raspberries are one of my favorite flavor combinations!

Lea Ann said...

o..m..g!!! This sounds wonderful. I hardly ever save dessert recipes, but this one is going directly into my database. Thanks Coleen.

Soumya Vineeth said...

They are so inviting! lovely clicks

Atty said...

These look so yummy. Would be a perfect treat.

Harika's Kitchen said...

Very yummy and new to me.

teresa said...

these look so good! i love the berry/chocolate combo!

Debbie said...

I also love the combination of chocolate and raspberry. One of my favorites. That peanut butter cloud pie looks good too. And so pretty!!!

Romantisch Hotel Brugge said...

Beautiful Look of Chocolate and my favorite Food Chocolates. Really colorful its chocolate and fantastic this post. interesting details shared in the post so thanks

Angela/Soap Mom's Kitchen/Sutherland Soap Creamery said...

Raspberry, chocolate and shortbread how can you go wrong. Love, love your recipes. I am definitely making this one!

Rivka said...

I just made this bars, they are simply amazing! love it and the kids love it too, thanks Coleen for posting this decadent piece of heaven!

Anonymous said...

WOW, this looks delicious! I like raspberry and chocolate so much that they were my wedding colour theme! thanks for the recipe....