Raspberry Fudge Truffle Bars

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Bottom Layer

  • 1/2 cup butter or margarine
  • 1 1/3 cups semisweet chocolate chips
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon instant coffee crystals, dissolved in 1 teaspoon boiling water
  • 1/2 teaspoon baking powder
  • 3/4 cup all-purpose flour


  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a strainer equals 1/3 cup seedless)
  • 1 teaspoon raspberry flavoring (optional)


  • 1 teaspoon vegetable shortening
  • 1/4 cup semisweet chocolate chips


  1. Heat oven to 350 degrees F. Grease a 9-inch square pan.
  2. Bottom Layer: Melt butter and chocolate chips in a heavy pan over low heat, or microwave on medium low. Microwave for 1 minute and stir. Then, 1 more minute and stir. Then, every 30 seconds until melted.
  3. Cool slightly.
  4. Beat eggs and brown sugar with electric mixer until well blended and smooth, about 1 minute.
  5. Dissolve coffee crystals in hot water before combining with egg mixture.
  6. Add melted chocolate chips and mix well.
  7. Stir baking powder and flour together before adding.
  8. Spread evenly in a greased 9-inch square baking pan.
  9. Bake for 30 to 35 minutes or until bars test done. Cool.
  10. Filling: Melt chocolate chips and cool.
  11. Beat cream cheese until fluffy and add confectioners' sugar, jam and flavoring.
  12. Stir in melted chocolate and spread over the cooled bars.
  13. Topping: Melt shortening and chocolate chips together and drizzle over the filling.
  14. To drizzle, put melted mixture into a small plastic bag. Snip a tiny bit off of one corner and squeeze out chocolate to drizzle.
  15. Refrigerate before cutting.
  16. Store in the refrigerator.

Yield: about 64

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