This is a very tasty bar, good with a hot cup of tea.

Becky

Recipe Summary

Servings:
12
Yield:
2 dozen
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

    Advertisement
  • Lightly spoon flour into a measuring cup. Level off. In a bowl combine the flour and powered sugar.

  • Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan.

  • Bake at 375 for 15 to 17 minutes until lightly brown.

  • To make Filling: Spread jam evenly over baked crust . In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam. Spread carefully and refrigerate.

  • To make Glaze Topping: Cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.

Nutrition Facts

294 calories; protein 3.2g 6% DV; carbohydrates 31.1g 10% DV; fat 18.1g 28% DV; cholesterol 31.5mg 11% DV; sodium 92.6mg 4% DV. Full Nutrition
Advertisement

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2011
Quite possibly one of the better easy dessert recipes I've tried in awhile. Memorable actually. Rich decadent and beautiful. Tender buttery crust creamy white chocolate filling and the timeless combination of chocolate and raspberry. This unquestionably reminded me of petite gourmet desserts you'd find at fine quality brunch buffets. As I melted the semi-sweet chocolate however it didn't seem like it would be nearly enough to cover the top adequately. I doubled it and was happy I did. Other than that I prepared the recipe exactly as directed and was very pleased with it. I lined my pan with foil which made for easy cutting not to mention a clean pan. For ease in cutting run a thin-bladed knife under hot water and wipe dry before effortlessly gliding through the hardened chocolate. Hubs who when he really enjoys something rates it four stars exhuberantly exclaimed "Ten!" Read More
(85)

Most helpful critical review

Rating: 3 stars
08/13/2010
I'm not sure if it was the changes I made but the recipe was just not my favorite. I used a sugar cookie bottom from store-bought refrigerator dough. Was really hard to get out of the glass pan. 1 cup of jam was waaay too much for a 9x9 pan. Would use a half cup next time. The cream cheese/white chocolate layer was yummy and I'm not a white chocolate fan. The glaze I omitted the shortening and made a "ganache" with whipping cream and used more glaze than called for. All in all it was OK though sooo challenging to get out of the pan and cut up. Stuff slid around and I could hardly keep the bars together. And that was after refrigerating. Read More
(1)
85 Ratings
  • 5 star values: 61
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/31/2011
Quite possibly one of the better easy dessert recipes I've tried in awhile. Memorable actually. Rich decadent and beautiful. Tender buttery crust creamy white chocolate filling and the timeless combination of chocolate and raspberry. This unquestionably reminded me of petite gourmet desserts you'd find at fine quality brunch buffets. As I melted the semi-sweet chocolate however it didn't seem like it would be nearly enough to cover the top adequately. I doubled it and was happy I did. Other than that I prepared the recipe exactly as directed and was very pleased with it. I lined my pan with foil which made for easy cutting not to mention a clean pan. For ease in cutting run a thin-bladed knife under hot water and wipe dry before effortlessly gliding through the hardened chocolate. Hubs who when he really enjoys something rates it four stars exhuberantly exclaimed "Ten!" Read More
(85)
Rating: 5 stars
06/12/2009
I love these bars! I've made several batches over the years and they are superb! I find it easier to double the chocolate glaze and just pour it on top. The more chocolate the better! I also don't hold back with the jam! Read More
(44)
Rating: 4 stars
05/25/2005
I initially gave this recipe a negative review because my husband didn't like it. He thought the bars were too creamy which could have been my fault for using ricotta instead of cream cheese but I also found them quite crumbly and messy. It turned out that all they needed was to firm up overnight in the refrigerator. The next day they were great. Read More
(32)
Advertisement
Rating: 5 stars
08/21/2004
Very decadent and delicious! They turned out fantastic. I baked them in a 9x13 pan which made them turn out a bit thin. I would recommend just a 9" aquare pan (or smaller) for more substantial results. Read More
(22)
Rating: 5 stars
02/02/2010
My friends really enjoyed these bars and all asked for the recipe. I would have liked the crust to have been a little less crumbly. More or less exactly what I had in mind when I was looking to make raspberry bars - I made them again but used chocolate chip cookie dough as the crust. Delicious and chewy. Read More
(21)
Rating: 4 stars
10/06/2010
some helpful hints: I microwave chips on high for 15 sec intervals instead of on stove. after you put your fruit filling on crust freeze for 15 mins and you can then spread cream cheese filling instead of dropping by teaspoonfuls. Freeze again for 15 mins and the choc layer spreads easily too. I used frzn cherries 1/8 c lemon juice and 2 tbs tapioca and cooked on stovetill thick. I just prefer fresh berries over jam. Was good recipe and will def make again using other berries too. Read More
(17)
Advertisement
Rating: 4 stars
05/05/2007
Very simple and easy to make yet delicious! The taste gets 5 stars but the fact that they are very gooey and messy to eat gives them 4 stars. Next time I will grease the bottom of the pan to make sure that the crust can come out cleaner. Read More
(16)
Rating: 5 stars
04/08/2013
Made the recipe as written and they turned out great my family & friends loved them. Read More
(15)
Rating: 5 stars
08/20/2008
Addictingly delicious! Instead of this crust I pressed the Easy Sugar Cookie into the pan. I also covered with the chocolate layer (not drizzled) then decorated the top with shredded coconut. Sooo good! Read More
(15)
Rating: 3 stars
08/13/2010
I'm not sure if it was the changes I made but the recipe was just not my favorite. I used a sugar cookie bottom from store-bought refrigerator dough. Was really hard to get out of the glass pan. 1 cup of jam was waaay too much for a 9x9 pan. Would use a half cup next time. The cream cheese/white chocolate layer was yummy and I'm not a white chocolate fan. The glaze I omitted the shortening and made a "ganache" with whipping cream and used more glaze than called for. All in all it was OK though sooo challenging to get out of the pan and cut up. Stuff slid around and I could hardly keep the bars together. And that was after refrigerating. Read More
(1)
Advertisement