Chocolate Raspberry Layer Bars Recipes

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:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.

Steps:

• Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
• In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• When crust is cool, spread jam over crust.
• In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• In large mixing bowl, beat cream cheese & milk until smooth.
• Add melted vanilla chips & mix well.
• CAREFULLY spread cream cheese mixture over jam.
• Melt chocolate chips & butter, then stir until smooth.
• Drizzle or pipe over cream cheese layer.
• Refrigerate before cutting into SMALL pieces.

Steps:

• For Base: Preheat oven to 375 degrees.
• Spray a 9 inch square cake pan with non-stick cooking spray.
• Combine flour& icing sugar;cut in butter until mixture is crumbly.
• Press firmly into greased pan.
• Bake at 375 for 15-18 minutes, or until golden.
• For Filling: Spread jam on warm crust.
• Melt white chocolate chips as directed on package.
• Beat cream cheese and cream in small mixer bowl.
• Add melted white chocolate,beating until smooth.
• Mix well.
• Spread evenly over jam.
• Chill to set, about one hour.
• For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
• Spread over filling.
• Chill until set.

Steps:

• For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray the pan with vegetable oil 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 vegetable oil cooking spray.
• Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
• Spread the jam in an even layer over the crust using a spatula.
• For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.
• Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
• Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.

Steps:

• Heat oven to 350°.
• In large mixing bowl, combine sugar, butter, salt and vanilla extract.
• Beat at medium speed, scraping bowl often and then reduce speed to low.
• Beat, adding in flour 1 cup at a time, scraping bowl often, until mixture is crumbly.
• Set aside 1 cup of mixture.
• Add eggs to remaining crumb mixture in the bowl; beat until mixture forms dough.
• Evenly press into ungreased 13x9-inch pan.
• Bake 30 minutes or until lightly browned.
• Slather preserves over the hot, partially baked bars.
• Sprinkle vanilla chips over and add reserved crumb mixture.
• Baking for additional 20-25 minutes or until topping is lightly browned.
• Allow to cool thoroughly before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl, beat butter until creamy.
• Beat in flour, sugar, and salt until well mixed.
• With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
• Melt over low heat until smooth.
• Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture.
• Sprinkle with remaining semi-sweet chocolate morsels.
• Continue baking for 25 to 30 minutes or until center is set.
• Cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

Steps:

• Heat oven to 350 degrees.
• Spray 13x9 inch pan with non stick baking spray.
• Stir cake mix, pie filling, vanilla extract and eggs until well mixed
• Pour into prepared pan.
• Bake for 25 to 30 minutes, or until a toothpick in center comes out clean
• Once cake is cooled; in a small saucepan, combine sugar, butter, and milk.
• Bring to a boil, stirring constantly, 1 minute
• Remove from heat
• Stir in chocolate chips until smooth
• Pour over cooled bars.