Chocolate Raspberry Mascarpone Bars Recipes

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

Steps:

• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable 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 cooking spray.
• In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
• Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
• Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
• *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.

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.

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray.
• For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust.
• For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

Steps:

• Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
• In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
• In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
• Cut into 16 bars and store airtight in a plastic container for up to 1 week.