February 20, 2013
Raspberry Chocolate Bars
I like the taste of raspberry and chocolate combination and since I've made a very good organic raspberry jam from raspberries I had in my garden, I thought I would make this dessert.
Give it a try. It is an easy and delightful dessert!
1-1/2 cups all-purpose flour
1/2 cup butter, at room temperature
1/4 cup confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. baking powder
1/4 to 1/2 cup yoghurt
3/4 cup seedless raspberry jam
8 oz. (240 gr.) cream cheese, softened
3 tbsp. 2% milk
1 cup white chocolate chips, melted
4 oz. (120 gr.) semisweet chocolate, chopped
2 tablespoons shortening
Place flour into a medium size bowl; cut butter into the flour until crumbly. Add the confectioners' sugar, salt, baking powder and as much yoghurt as needed to form into a medium soft dough. Cover bowl and set aside for 20 minutes.
Roll dough out on a floured surface to fit the bottom of a 9 inch by 13 inch pan. Place it in the pan.
Bake at 350 F for 15 to 18 minutes or until lightly browned. Remove pan from the oven and spread jam over the warm crust.
To make the filling, in a large mixing bowl, beat cream cheese and milk until smooth. Add the melted white chocolate and beat until smooth.
Spread carefully over the jam layer then set aside to cool completely. Place in the refrigerator for at least 1 hour or longer, until cream cheese layer has hardened.
For glaze, place chocolate in a small pot and melt over a Bain-marie (a pot with boiling water), stirring until smooth.
Spread melted chocolate over the cream cheese filling. Refrigerate until set than cut into bars.
Keep refrigerated until ready to serve.
Leia’s Culinary Treasures