Wednesday, August 10, 2005

Raspberry Chocolate Bars

Turkce Tarif

Here is a bar cookie recipe from a Pillsbury booklet that the adults can appreciate as much as kids. The raspberry jam and white chocolate layers go very well together, and when you top that with a bittersweet chocolate glaze, you have something really special. The only difficulty I encountered was to spread the white chocolate cream without mixing the layers. (Taking a decent picture of the bars proved much more difficult for me than making them. I guess I really need to read the manual of my camera.) I changed quantities (and a few other things) in the original recipe, so I am going to write it down as I made it.
Note: Apparently, I forgot to mention how I used the milk listed in the ingredients. I corrected this in the recipe below.

  • 1 c flour
  • 1/4 c powdered sugar
  • 1/2 c butter, cold
  • 1/2 c raspberry jam
  • 4 1/2 oz cream cheese, softened
  • 3 tbs milk
  • 1 1/2 c vanilla milk chips (or about 9 oz white chocolate, cut into pieces), melted
  • 4 oz chocolate, cut into pieces
  • 2 tbs butter
  • 1 tbs corn syrup
Heat oven to 375F. Combine flour and powdered sugar, and cut in the butter using a pastry blender until crumbly. Press into a 9-inch square pan (I used an 11-inch removable-bottom tart pan instead). Bake for 15 minutes or until lightly browned. Spread the jam to cover the base completely. Now, beat the cream cheese and milk until smooth. Add the melted white chocolate to cram cheese, beat to combine. With a small spoon, carefully spread this on the jam layer to cover. Refrigerate. Meanwhile, melt the glaze ingredients in a saucepan over low heat, constantly stirring. Pour it on the white chocolate layer and quickly spread it with the back of a spoon. Refrigerate until the layers set. You can cut it into small squares as it is quite rich.