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Raspberry Chocolate Butter Cream Bars

RG

Ingredients

Base

  • 4 (1 ounce) squares unsweetened chocolate, cut into pieces
  • 1/2 cup butter or margarine
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup all-purpose flour

Filling

  • 1/2 cup seedless raspberry preserves
  • 2 (1 ounce) squares semisweet chocolate, cut into pieces
  • 1 (1 ounce) square unsweetened chocolate, cut into pieces
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 2 eggs
  • 1 cup unsalted butter, regular butter or margarine, cut into small pieces, softened

Glaze

  • 1 (1 ounce) square unsweetened chocolate, cut into pieces
  • 1 tablespoon butter or margarine

Instructions

  1. Heat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
  2. In small saucepan over low heat, melt 4 ounces unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat.
  3. Cool.
  4. In large bowl, beat 2 cups sugar, salt, vanilla extract and 4 eggs.
  5. Stir in melted chocolate mixture just until blended.
  6. Lightly spoon flour into measuring cup; level off.
  7. Stir in flour just until blended.
  8. Spread mixture evenly in prepared pan.
  9. Bake at 250 degrees for 25 to 30 minutes or until set.
  10. Cool.
  11. Spread raspberry preserves over base.
  12. In small saucepan over low heat, melt 2 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat.
  13. In another small saucepan, bring 1/3 cup sugar and water to a boil, boil 1 minute.
  14. In large bowl, beat 2 eggs until frothy.
  15. Gradually add sugar and water mixture and beat on highest speed for 5 minutes or until thick and lemon colored.
  16. Gradually add butter, a small piece at a time, beating well after each addition.
  17. Add melted chocolate and beat until smooth.
  18. Spread filling carefully over preserves.
  19. In small saucepan over low heat, melt 1 ounce unsweetened chocolate and 1 tablespoon butter, stirring constantly.
  20. Drizzle over filling.
  21. Refrigerate for 1 hour; cut into bars.
  22. Store in refrigerator.

Yield: about 36 bars


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