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!"

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!

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.

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.

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.

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.

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.

Made the recipe as written and they turned out great my family & friends loved them.

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!

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.