Raspberry Chocolate Supremes Recipe - Allrecipes.com
Raspberry Chocolate Supremes Recipe

Raspberry Chocolate Supremes

Recipe by  

"This is a very tasty bar, good with a hot cup of tea."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 375 degrees F.
  2. Lightly spoon flour into a measuring cup. Level off. In a bowl combine the flour and powered sugar.
  3. Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan.
  4. Bake at 375 for 15 to 17 minutes until lightly brown.
  5. To make Filling: Spread jam evenly over baked crust . In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam. Spread carefully and refrigerate.
  6. To make Glaze Topping: Cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2011

Quite possibly one of the better, easy dessert recipes I've tried in awhile. Memorable actually. Rich, decadent and beautiful. Tender, buttery crust, creamy white chocolate filling, and the timeless combination of chocolate and raspberry. This unquestionably reminded me of petite gourmet desserts you'd find at fine quality brunch buffets. As I melted the semi-sweet chocolate, however, it didn't seem like it would be nearly enough to cover the top adequately. I doubled it, and was happy I did. Other than that, I prepared the recipe exactly as directed and was very pleased with it. I lined my pan with foil which made for easy cutting, not to mention a clean pan. For ease in cutting, run a thin-bladed knife under hot water and wipe dry before effortlessly gliding through the hardened chocolate. Hubs, who when he really enjoys something rates it four stars, exhuberantly exclaimed, "Ten!"

Most Helpful Critical Review
Aug 13, 2010

I'm not sure if it was the changes I made, but the recipe was just not my favorite. I used a sugar cookie bottom from store-bought refrigerator dough. Was really hard to get out of the glass pan. 1 cup of jam was waaay too much for a 9x9 pan. Would use a half cup next time. The cream cheese/white chocolate layer was yummy and I'm not a white chocolate fan. The glaze I omitted the shortening and made a "ganache" with whipping cream and used more glaze than called for. All in all, it was OK, though sooo challenging to get out of the pan and cut up. Stuff slid around and I could hardly keep the bars together. And that was after refrigerating.

Jun 12, 2009

I love these bars! I've made several batches over the years and they are superb! I find it easier to double the chocolate glaze and just pour it on top. The more chocolate, the better! I also don't hold back with the jam!

May 25, 2005

I initially gave this recipe a negative review because my husband didn't like it. He thought the bars were too creamy, which could have been my fault for using ricotta instead of cream cheese, but I also found them quite crumbly and messy. It turned out that all they needed was to firm up overnight in the refrigerator. The next day they were great.

Aug 21, 2004

Very decadent and delicious! They turned out fantastic. I baked them in a 9x13 pan which made them turn out a bit thin. I would recommend just a 9" aquare pan (or smaller) for more substantial results.

Feb 02, 2010

My friends really enjoyed these bars and all asked for the recipe. I would have liked the crust to have been a little less crumbly. More or less exactly what I had in mind when I was looking to make raspberry bars - I made them again, but used chocolate chip cookie dough as the crust. Delicious and chewy.

May 05, 2007

Very simple and easy to make, yet delicious! The taste gets 5 stars, but the fact that they are very gooey and messy to eat gives them 4 stars. Next time I will grease the bottom of the pan to make sure that the crust can come out cleaner.

Aug 20, 2008

Addictingly delicious! Instead of this crust I pressed the Easy Sugar Cookie into the pan. I also covered with the chocolate layer (not drizzled), then decorated the top with shredded coconut. Sooo good!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chocolate and Raspberry Mousse

See how to make an easy, elegant chocolate and raspberry mousse.

Raspberry Chocolate Tassies

See how to make tasty pastry cups filled with chocolate and raspberry jam.

White Chocolate Raspberry Cheesecake

Make this creamy white chocolate raspberry cheesecake.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States