↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
Vegetable oil cooking spray
8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
1/4 cup unsweetened cocoa powder
1/4 packed cup dark brown sugar
1/2 cup raspberry jam or preserves
Filling:
1/2 cup semisweet chocolate chips
1 cup mascarpone, at room temperature (8 ounces)
1 cup sour cream, at room temperature (8 ounces)
5 large eggs, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan
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.
view more member recipes
Chocolate-Raspberry Mascarpone Bars
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
Vegetable oil cooking spray
8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
1/4 cup unsweetened cocoa powder
1/4 packed cup dark brown sugar
1/2 cup raspberry jam or preserves
Filling:
1/2 cup semisweet chocolate chips
1 cup mascarpone, at room temperature (8 ounces)
1 cup sour cream, at room temperature (8 ounces)
5 large eggs, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mascarpone Chocolate Toffee Bars - Giada
by sgre52160
Vegetable cooking spray 1 pound refrigerated sugar cookie dough 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided 1/2 teaspoon pure vanilla extract 1 cup semisweet chocolat
by sgre52160
Vegetable cooking spray 1 pound refrigerated sugar cookie dough 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided 1/2 teaspoon pure vanilla extract 1 cup semisweet chocolat
Chocolate Raspberry Bars
by sgre52160
1 cup flour 1/4 cup confectioners sugar 1/2 cup butter Filling 1/2 cup seedless raspberry jam 4 oz cream cheese, softened 2 tbsp milk 6 oz vanilla-flavored chips, melted Glaze 3/4 cup sem
by sgre52160
1 cup flour 1/4 cup confectioners sugar 1/2 cup butter Filling 1/2 cup seedless raspberry jam 4 oz cream cheese, softened 2 tbsp milk 6 oz vanilla-flavored chips, melted Glaze 3/4 cup sem
White Chocolate Raspberry Bars
by sgre52160
1 roll refrigerated sugar cookie dough 1 1/4 cups white chocolate chunks or chips 1 (12 oz) jar (3/4 cup) raspberry jam or preserves 1 tsp oil Preheat oven to 350. Break up cookie dough into un
by sgre52160
1 roll refrigerated sugar cookie dough 1 1/4 cups white chocolate chunks or chips 1 (12 oz) jar (3/4 cup) raspberry jam or preserves 1 tsp oil Preheat oven to 350. Break up cookie dough into un
Chocolate And Raspberry Macaroon Bars
by sgre52160
1/4 cup unsalted butter 1 oz unsweetened chocolate, chopped 2 cups sugar 1 egg 1 1/2 tsp vanilla 1/3 cup flour Pinch of salt 1/2 cup seedless raspberry jam 2 tbsp orange-flavored liqueur, o
by sgre52160
1/4 cup unsalted butter 1 oz unsweetened chocolate, chopped 2 cups sugar 1 egg 1 1/2 tsp vanilla 1/3 cup flour Pinch of salt 1/2 cup seedless raspberry jam 2 tbsp orange-flavored liqueur, o
Chocolate Raspberry Sacher Bars
by sgre52160
3/4 cup butter 3 squares of unsweetened chocolate 1 1/2 cups sugar 3 eggs 1 1/2 cups flour 1 tsp vanilla 12 oz raspberry preserves 6 oz semi-sweet chocolate Melt butter and chocolate in sa
by sgre52160
3/4 cup butter 3 squares of unsweetened chocolate 1 1/2 cups sugar 3 eggs 1 1/2 cups flour 1 tsp vanilla 12 oz raspberry preserves 6 oz semi-sweet chocolate Melt butter and chocolate in sa
view more member recipes
related CDKitchen recipes
Death by Chocolate Cake
Strawberries Stuffed With Cranberry Mascarpone
Golden Graham S'mores
Chocolate Pasta Fruit Sauce
Easy Cake Mix Raspberry Bars
Crustless Chocolate Raspberry Cheesecake
Candy Bar Smoothies
Chocolate Raspberry Layer Bars
Chocolate Caramel Raspberry Bars
Chocolate Amaretti Cake and Mascarpone-Kahlua Cream