Chocolate Raspberry Layer Bars Recipes

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CHOCOLATE-RASPBERRY LAYER CAKE



Chocolate-Raspberry Layer Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

Steps:

  • For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
  • Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
  • In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
  • Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
  • For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
  • To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
  • Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

CHOCOLATEY RASPBERRY CRUMB BARS



Chocolatey Raspberry Crumb Bars image

Chocolate raspberry bars will become a holiday favorite that you will want to bake throughout the year.

Provided by Land O'Lakes

Categories     Bar     Raspberry     Fruit     Dessert

Yield 36 bars

Number Of Ingredients 8

1 cup Land O Lakes® Butter softened
2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
1 (12-ounce) package semi-sweet chocolate chips
1 (14-ounce) can (1 1/4 cups) sweetened condensed milk
1/2 cup finely chopped nuts
1/3 cup seedless raspberry jam

Steps:

  • Heat oven to 350°F.
  • Beat butter in bowl at medium speed, scraping bowl often, until creamy. Add flour, brown sugar and salt; beat at low speed, scraping bowl often, until well mixed.
  • Press about 1 3/4 cups mixture onto bottom of lightly greased 13x9-inch baking pan with floured hands. Reserve remaining mixture. Bake 10-12 minutes or until edges are lightly browned.
  • Combine in small heavy saucepan 1 cup morsels and sweetened condensed milk. Cook over medium-low heat, stirring constantly, 3-5 minutes or until smooth. Spread over hot, partially baked crust.
  • Stir chopped nuts into remaining crumb mixture; sprinkle over bars. Drop scant teaspoonfuls of raspberry jam over chocolate and crumb mixture; sprinkle with remaining morsels. Bake 25-30 minutes or until topping is light golden brown and center is set.
  • Cool completely on wire rack. Cut into bars

Nutrition Facts : Calories 180 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 85 milligrams, Carbohydrate 22 grams, Fiber

CHOCOLATE RASPBERRY BARS



Chocolate Raspberry Bars image

My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup butter, cubed
FILLING:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons 2% milk
1 cup white baking chips, melted
GLAZE:
3/4 cup semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE RASPBERRY LAYER BARS



Chocolate Raspberry Layer Bars image

With the Christmas holidays drawing near, I thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but I think the raspberry (or the strawberry), red in colour for Christmas would be nicest! Found this recipe in a booklet of baking recipes that I picked up at the grocery store put out by Robin Hood flour. Add 1 1/2 hrs. to the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!

Provided by Rhonda J

Categories     Bar Cookie

Time 38m

Yield 1 9x9 pan, 24 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup icing sugar
1/2 cup butter
1/3 cup raspberry jam
1 cup white chocolate chips (Hersheys chipits)
4 ounces cream cheese, softened
2 tablespoons light cream or 2 tablespoons milk
1 cup semi-sweet chocolate chips (Hersheys chipits)
3 tablespoons butter

Steps:

  • For Base: Preheat oven to 375 degrees.
  • Spray a 9 inch square cake pan with non-stick cooking spray.
  • Combine flour& icing sugar;cut in butter until mixture is crumbly.
  • Press firmly into greased pan.
  • Bake at 375 for 15-18 minutes, or until golden.
  • For Filling: Spread jam on warm crust.
  • Melt white chocolate chips as directed on package.
  • Beat cream cheese and cream in small mixer bowl.
  • Add melted white chocolate,beating until smooth.
  • Mix well.
  • Spread evenly over jam.
  • Chill to set, about one hour.
  • For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
  • Spread over filling.
  • Chill until set.

Nutrition Facts : Calories 173.4, Fat 11.6, SaturatedFat 7.2, Cholesterol 21, Sodium 60.6, Carbohydrate 17.1, Fiber 0.6, Sugar 11.4, Protein 1.7

CHOCOLATE-RASPBERRY MASCARPONE BARS



Chocolate-Raspberry Mascarpone Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h40m

Yield 6 to 8 servings (about 21 bars)

Number Of Ingredients 12

Vegetable oil cooking spray
8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
1/4 cup unsweetened cocoa powder
1/4 packed cup dark brown sugar
1/2 cup raspberry jam or preserves, such as Bonne Maman
1/2 cup semisweet chocolate chips, such as Ghirardelli
1 cup mascarpone, at room temperature (8 ounces)
1 cup sour cream, at room temperature (8 ounces)
5 large eggs, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract

Steps:

  • For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
  • Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
  • Spread the jam in an even layer over the crust using a spatula.
  • For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.
  • Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
  • Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.

LAYERED CHOCOLATE-RASPBERRY TRIANGLES



Layered Chocolate-Raspberry Triangles image

My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.-Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 10

6 large eggs, separated
1-1/2 cups butter, softened
1-1/2 cups sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 ounces unsweetened chocolate, melted and cooled slightly
3 ounces white baking chocolate, melted and cooled slightly
1/4 cup seedless raspberry jam
1 cup semisweet chocolate chips, melted
White baking chocolate shavings

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.

Nutrition Facts : Calories 158 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

4 LAYER VANILLA-CHOCOLATE RASPBERRY BARS



4 Layer Vanilla-Chocolate Raspberry Bars image

I love recipes like this! The vanilla chips are creamy and combine well with the raspberry! It is just perfect for any occasion! 8)

Provided by OceanIvy

Categories     Bar Cookie

Time 1h5m

Yield 48 bars

Number Of Ingredients 8

1 1/2 cups sugar
1 1/2 cups butter, softened
1 teaspoon salt
2 teaspoons vanilla extract
4 cups all-purpose flour
2 eggs
1 (18 ounce) jar red raspberry preserves
1 cup vanilla chip

Steps:

  • Heat oven to 350°.
  • In large mixing bowl, combine sugar, butter, salt and vanilla extract.
  • Beat at medium speed, scraping bowl often and then reduce speed to low.
  • Beat, adding in flour 1 cup at a time, scraping bowl often, until mixture is crumbly.
  • Set aside 1 cup of mixture.
  • Add eggs to remaining crumb mixture in the bowl; beat until mixture forms dough.
  • Evenly press into ungreased 13x9-inch pan.
  • Bake 30 minutes or until lightly browned.
  • Slather preserves over the hot, partially baked bars.
  • Sprinkle vanilla chips over and add reserved crumb mixture.
  • Baking for additional 20-25 minutes or until topping is lightly browned.
  • Allow to cool thoroughly before cutting into bars.

Nutrition Facts : Calories 165.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 24.6, Sodium 99, Carbohydrate 23.7, Fiber 0.4, Sugar 13.6, Protein 1.6

CHOCOLATE RASPBERRY CRUMBLE BARS



Chocolate Raspberry Crumble Bars image

I found a similar dessert at a bakery once and had to make my own recipe for chocolate raspberry crumble bars. I can barely tell the difference! If you love chocolate and berries, this is a good recipe for you! The drizzled chocolate makes for a very nice presentation.

Provided by Kris Young

Time 55m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
½ cup white sugar
½ cup brown sugar
⅓ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup raspberry jam
¾ cup all-purpose flour
½ cup white sugar
6 tablespoons unsalted butter, softened
½ cup semisweet chocolate chips
1 ½ tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
  • Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
  • Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
  • Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 33.9 g, Cholesterol 23 mg, Fat 10 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 6.2 g, Sodium 48.2 mg, Sugar 23.3 g

CHOCOLATE RASPBERRY MAGIC COOKIE BARS



Chocolate Raspberry Magic Cookie Bars image

I wanted a break from the typical magic cookie bar and needed to use up some chocolate grahams and thought all of these flavors would work well together and I had all of the ingredients. It was youth group tested and approved!

Provided by Lisa Mayer Kaelblein

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8

1 ½ cups chocolate graham cracker crumbs
½ cup butter, melted
1 cup chopped walnuts
¾ cup dark chocolate chips
¾ cup white chocolate chips
1 cup sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
⅓ cup seedless raspberry preserves, or more to taste

Steps:

  • Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
  • Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
  • Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 31.4 g, Cholesterol 22.5 mg, Fat 17.5 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 120 mg, Sugar 22.8 g

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From melskitchencafe.com


CHOCOLATE RASPBERRY CRUMB BARS | LOVE AND OLIVE OIL
2022-06-08 Cut butter into chunks and add to bowl with flour; mix on medium-low speed until butter breaks up into pea-sized chunks. Mix in extracts. Add oats and mix until dough comes together in crumbles. Press about 2/3 of the crumb mixture (~325 grams worth) into prepared baking pan. Spread jam in an even layer on top.
From loveandoliveoil.com


CHOCOLATE RASPBERRY ALMOND BUTTER BARS RECIPE - PINCH OF YUM
2015-03-13 Arrange the raspberries and the pecans in a single layer. Melt 4 tablespoons butter and 4 tablespoons coconut oil together until smooth. Whisk in the cocoa powder, 2 tablespoons honey, 1/2 teaspoon vanilla, and a pinch of salt. Taste, adjust, and pour the mixture over the berries in the pie plate. Melt the remaining 4 tablespoons butter and 4 ...
From pinchofyum.com


BARS, SQUARES & BROWNIES | RECIPES | ROBIN HOOD®
Brownie Waffles. Butter Tart Squares. Butterscotch Nut Bars. Candy Cane Shortbread Bars. Caramel Pecan Pie Squares. Carrot Raisin Bars. Cheesecake Brownies. Chewy Butterscotch Cashew Bars. Chewy Butterscotch Squares.
From robinhood.ca


RASPBERRY CHOCOLATE BARS WITH PISTACHIO COCONUT CRUST RECIPE
2021-06-21 Preheat oven to 350 degrees F. Line the bottom and two opposite sides of a 9-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan. Spread sweetened coconut in …
From tartistry.com


ROBINHOOD | CHOCOLATE RASPBERRY LAYER BARS
Mix well. Spread evenly over jam. Chill to set, about 1 hour. Topping: Melt chocolate chips and butter together over low heat, stirring until smooth. Spread over filling. Chill until set. Preheat oven to 375ºF (190ºC). Line a 9" (23 cm) square cake pan with parchment paper, overlapping the two ends for easy removal. Wet.
From robinhood.ca


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