Reviewed: Aug. 12, 2009

I doubled the chocolate. These were a little crumbly.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Jul. 16, 2009

tasted good but hard to cut & serve - very messy

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JENNY1225

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Reviewed: Jul. 11, 2009

This recipe was just right! I followed the recipe, using 1/3 less fat cream cheese. I let the bars sit overnight. They were delicious!

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Katie

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Reviewed: Jun. 29, 2009

Very rich and satisfying. The semi sweet chocolate glaze tones down the sweet inside layers just enough to make it the perfect dessert bar. The crust is crisp and buttery, much like a lemon bar crust.

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: Jun. 14, 2009

I used whipping cream to make a ganache instead of using the shortening because, well, shortening and chocolate do not belong together. BUT, raspberry and dark chocolate DO DO DO!!! Yum. Faint. One of my absolute favorite flavor combinations. And I topped with a couple of fresh raspberries on my piece. Thanks for the fabulous recipe! Now,off to the treadmill......

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DIANAFUHRMANN

Cooking Level: Professional

Home Town: Roscoe, South Dakota, USA

Living In: Chillicothe, Missouri, USA

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Reviewed: 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!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jun. 6, 2009

I made a stupid, stupid mistake with these. After making two batches, I looked at the jam jar and realized that I had accidentally grabbed PLUM jam instead of raspberry. I could have kicked myself, but when several of my friends and family members tried them, they told me that the bars were STILL really good.

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Kaitlin

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Reviewed: Jun. 1, 2009

Easy, unique, and delicious. I didn't have white chocolate so I used semi-sweet. The chocolate-raspberry combo was great but I can't wait to try it with white chocolate. As for the crust, I used the crust from "Down Under Lemon Tart" (from this site) and it was perfect.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 15, 2008

These are great!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: 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!

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britturness

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Reviewed: Aug. 13, 2008

Great recipe! Very rich and creamy! I made a bit of a mistake with the crust though- I mixed the crust ingredients with a mixer which made it more flourey than I it should be(so the butter couldn't melt and bring the whole crust together better). It didn't turn light brown, and I let some extra butter melt on top of it and cooked it longer. It turned out harder than I would have liked, but even with that it didn't take away from the recipe- it was still delicious!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2008

WOW! This is great! It was easy to make. I took the advise of other readers and let it set up overnight-although I had to give it a try before going to bed! It was much more firm in the morning. It is very sweet and rich. Thanks for sharing!

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PUDDLESTOMPER

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Reviewed: Feb. 2, 2008

I always get a lot of compliments when I make these bars. They are a bit messy, but keeping them refrigerated helps. The only modification I make to the recipe is to sprinkle a few sliced almonds on the top. Delicious!

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KayB

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Reviewed: Oct. 7, 2007

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.

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Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

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Reviewed: May 5, 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.

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uscberta

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 10, 2006

this was a very fun a easy desert to make, i really liked the raspberry jam! my mom thought they were delicious as well.

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Eileen

Cooking Level: Beginning

Home Town: Corryton, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 6, 2005

Nice mix of flavors. Something different. I did find it a little too sweet for my liking, however. If you like sweet treats, you should love this. It also leaves your hands sticky, so it's not something you want to serve to a group of small children, unless you get them to the sink right after.

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Mary

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Reviewed: May 17, 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.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: 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.

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