4 Layer Vanilla Chocolate Raspberry Bars
Indulge in the luscious decadence of 4 Layer Vanilla Chocolate Raspberry Bars, a dessert that’s as beautiful as it is delicious! This recipe combines a buttery shortbread base with a rich layer of velvety homemade chocolate ganache, a fruity burst of raspberry preserves, and a fluffy vanilla cream cheese topping for the ultimate flavor medley. Perfectly balanced with textures that melt in your mouth, these no-fuss yet show-stopping bars are ideal for parties, potlucks, or a special family treat. With only 30 minutes of prep time and a stunning four-layer presentation, these dessert bars promise to wow your taste buds and guests alike. Don't forget to bookmark this recipe for your next sweet craving!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 1.5 cups semi-sweet chocolate chips
- 0.75 cup heavy cream
- 1 cup raspberry preserves
- 8 oz cream cheese, softened
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper, allowing some overhang for easy removal.
In a mixing bowl, cream together butter and granulated sugar until light and fluffy. Gradually mix in flour until the dough comes together.
Press the dough evenly into the bottom of the prepared baking dish to form the shortbread base. Prick the surface lightly with a fork to prevent bubbling.
Bake the shortbread crust for 20-25 minutes, or until lightly golden. Remove from oven and let cool completely.
While the crust is cooling, prepare the chocolate ganache. Heat heavy cream in a saucepan over low heat until it begins to steam (do not let it boil). Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let the chocolate and cream sit for 2-3 minutes, then stir until smooth and glossy.
Spread the chocolate ganache evenly over the cooled shortbread base. Place the dish in the refrigerator to set for about 15 minutes.
Once the ganache is firm, gently spread the raspberry preserves over the chocolate layer, ensuring an even coating.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped cream or whipped topping until fully combined.
Spread the cream cheese mixture over the raspberry layer, smoothing it out evenly.
Refrigerate the assembled bars for at least 2 hours or until set.
Once firm, use the parchment paper overhang to carefully lift the bars out of the baking dish. Cut into 12 pieces and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 41.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 47 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
