Chocolate-Raspberry Mascarpone Bars

Name: Chocolate-Raspberry Mascarpone Bars
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams plain or almond biscotti, broken into 1-inch pieces; 59 milliliters 1/4 packed cup dark brown sugar; 5 larges eggs, at room temperature; 118 milliliters granulated sugar; 227 grams cup mascarpone, at room temperature; 118 milliliters raspberry jam or preserves, such as Bonne Maman; 118 milliliters semisweet chocolate chips, such as Ghirardelli; 227 grams cup sour cream, at room temperature; 5 Tbsps unsalted butter, chopped into 1/2-inch pieces, chilled; 59 milliliters unsweetened cocoa powder; 2 teaspoons pure vanilla extract

Chocolate-Raspberry Mascarpone Bars might be just the side dish you are searching for. This gluten free recipe serves 8. One serving contains 593 calories, 11g of protein, and 42g of fat. From preparation to the plate, this recipe takes around 8 hours and 40 minutes. Head to the store and pick up raspberry jam, granulated sugar, vanillan extract, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan

Equipment you will use

Baking Pan

Place an oven rack in the middle of the oven and preheat to 325 degrees F.

Equipment you will use

Oven

Spray the pan with vegetable oil cooking spray.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Baking Paper

Frying Pan

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.

Ingredients you will need

Cocoa Powder

Brown Sugar

Biscotti

Butter

Equipment you will use

Food Processor

Frying Pan

Bake for 15 minutes. Cool the crust completely, about 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread the jam in an even layer over the crust using a spatula.

Ingredients you will need

Crust

Jam

Equipment you will use

Spatula

Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.

Ingredients you will need

Chocolate

Water

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Sauce Pan

Bowl

Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl.

Ingredients you will need

Granulated Sugar

Sour Cream

Vanilla

Cheese

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Chocolate

Crust

Equipment you will use

Knife

Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes.

Equipment you will use

Oven

Frying Pan

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.

Equipment you will use

Baking Pan

Wire Rack