Chocolate Raspberry Mousse Bars Recipes
CHOCOLATE RASPBERRY BARS
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
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 MOUSSE BARS
Please the whole party with our Chocolate Raspberry Mousse Bars. Our Chocolate Raspberry Mousse Bars are pretty to look at plus delicious to eat!
Provided by My Food and Family
Categories Dairy
Time 3h35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Add eggs, sugar and flour; whisk until blended. Pour into prepared pan.
- Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, melt 2 oz. of the remaining chocolate as directed on package; cool.
- Stir 1/2 cup COOL WHIP into cooled chocolate. Add remaining COOL WHIP; mix well. Spread onto dessert. Refrigerate 2 hours or until chilled.
- Use foil handles to lift dessert from pan before cutting into bars. Melt remaining chocolate; drizzle over bars. Serve with raspberries.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 15 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 12 g, Protein 3 g
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