* Exported from MasterCook *
Chocolate Raspberry Bars
Recipe By : <
[email protected]>
Serving Size : 1 Preparation Time :0:00
Categories : Bars Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 c All-purpose flour
1/4 c Confectioners' sugar
1/2 c Butter
Filling:
1/2 c Seedless raspberry jam
4 oz Cream cheese -- softened
2 tb Milk
1 c Vanilla-flavored chips -- melted
Glaze:
3/4 c Semisweet chocolate chips
2 tb Shortening
Raspberry Sauce:
10 oz Frozen raspberries in syrup --
- thawed
1 ts Corn starch
In a bowl, combine flour and confectioners' sugar; cut in butter
until crumbly. Press into an ungreased 9" square baking pan. Bake at
375°F for 15 to 18 minutes or until golden brown. Spread jam over
warm crust. In a small mixing bowl, beat cream cheese and milk until
smooth. Add melted vanilla chips; beat until smooth. Spread carefully
over jam layer. Cool completely. Chill until set, about 1 hour.
For glaze, melt chocolate chips and shortening; spread over filling.
Chill for 10 minutes. Cut into bars; chill another hour. Store in the
refrigerator.
Yield: 36 Bars
Now, what I did was make this same recipe, but cut the pieces larger,
and then touched them up by drizzling them with raspberry sauce,
topping each with a small dollop of whipped cream, and placing a
chocolate filigree on the top (directions for each to follow here).
I also made sure I set this out of the refrigerator at least
30 minutes before serving so that no one would break their forks on
the semisweet chocolate glaze (G).
Raspberry Sauce:
Drain raspberries, reserving the liquid in a medium saucepan. Stir in
corn starch; blend well. Bring to a boil over medium heat, stirring
constantly. Remove from heat; cool. Stir in raspberries. Refrigerate
until chilled.
Chocolate Filigrees:
Draw desired 1-1/2" design on a square of white paper. Place the
pattern on a cookie sheet; lay a square of waxed paper (cut one for
each filigree) over the pattern. Place 2 to 3 tb chocolate chips in a
small resealable plastic bag. Seat the bag tightly and place it in a
bowl of hot water until the chips are melted. Wipe the bag, and cut
off a tiny corner to create a small opening.
Pipe the chocolate onto the waxed paper, traced the patter. Chocolate
lines should be about 1/4" wide. Carefully slip out the pattern
piece. Make additional filigrees on separate squares of waxed paper.
Refrigerate them for 30 minutes or until you're ready to garnish the
dessert. Carefully peel off the waxed paper; place one filigree on
each dessert square.
I realize this sounds like quite a pain in the neck to do, but the
results were quite impressive if you want to take that 'extra step';
Just find a good movie on TV, grab that zip-lock bag, and go for it!
Don't try to do more than 2 to 3 tb chips at a time--they will begin
to harden back up on you before you are finished, and you'll have to
waste them--trust me here; I tried it.
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