Chocolate Chip Raspberry Cream Cheese Drops Recipes

RASPBERRY CREAM CHEESE BARS

Raspberry Cream Cheese Bars image

In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 jar (18 ounces) red raspberry preserves
1/3 cup chopped slivered almonds

Steps:

In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Nutrition Facts :

RASPBERRY-CHOCOLATE CHIP MERINGUES

Raspberry-Chocolate Chip Meringues image

With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don't let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you'll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist-with an absolutely delicious payoff!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 60

Number Of Ingredients 9

Ingredients

1 package (1.25 oz) freeze-dried raspberries
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 cup sugar
1/8 teaspoon red liquid food color
1 cup miniature semisweet chocolate chips
1 1/2 cups dark chocolate chips
5 teaspoons shortening

Steps:

Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Meringue, Sodium 0 mg, Sugar 7 g, TransFat 0 g

HERSHEY'S CHOCOLATE RASPBERRY DESSERT

Hershey's Chocolate Raspberry Dessert image

I cut this recipe out of a magazine. I've never made it, but it looks and sounds amazing! There is a note on the recipe that says you can substitute 1/4 cup raspberry preserves and 1 teaspoon of water for the raspberry-flavored liqueur. It also gives the option of making a Double Raspberry Chocolate Dessert by substituting Hershey's Raspberry Chips for the Semi-Sweet Chocolate Chips. ***Prep time does not include several hours of chilling. And since I have never made this dessert, I had to guess at the prep and cook times.

Provided by momofMandM

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1/4 teaspoon baking powder
1 1/2 cups Hershey's syrup
2 cups powdered sugar
1/2 cup butter, softened
2 tablespoons raspberry liqueur
red food coloring (optional)
6 tablespoons butter
1 cup semi-sweet chocolate chips

Steps:

Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
Be sure to cover and refrigerate leftovers.

Nutrition Facts : Calories 563, Fat 27.5, SaturatedFat 16.6, Cholesterol 126.4, Sodium 209.7, Carbohydrate 78, Fiber 2.1, Sugar 62.6, Protein 4.8