Chocolate-Raspberry Mascarpone Bars Recipe

Name: Chocolate-Raspberry Mascarpone Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, such as Bonne Maman; 1/2 cup semisweet chocolate chips, such as Ghirardelli; 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

Servings: persons

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, such as Bonne Maman
1/2 cup semisweet chocolate chips, such as Ghirardelli
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

1
For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
2
Spray the pan with vegetable oil cooking spray.
3
Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.
4
Spray the parchment paper lightly with vegetable oil cooking spray.
5
Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs.
6
Firmly press the crumbs onto the bottom of the pan.
7
Bake for 15 minutes.
8
Cool the crust completely, about 25 minutes.
9
Spread the jam in an even layer over the crust using a spatula.
10
For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water.
11
Stir occasionally until the chocolate is melted and smooth.
12
Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl.
13
Pour the batter over the cooled crust.
14
Randomly spoon the melted chocolate over the batter.
15
Swirl the chocolate into the batter, using the tip of a knife.
16
Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes.
17
Transfer the baking dish to a wire rack and cool for 1 hour.
18
Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
19
Run a thin spatula around the sedges of the pan to loosen the filling.
20
Cut the bars into 1 1/2-by-2-inch bars using a damp knife.
21
Serve at room temperature.

1832

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate-Raspberry Mascarpone Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate-Raspberry Mascarpone Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions