Raspberry French Silk Pie Bars


1 recipe Chocolate Crumb Crust (see recipe below)

1 cup whipping cream

1/2 cup chopped semisweet chocolate (3 ounces)

1/2 cup chopped bittersweet chocolate (3 ounces)

1/3 cup sugar

1/3 cup butter

2 egg yolks, beaten

3 tablespoons creme de cacao or whipping cream

1/2 cup raspberry preserves or seedless raspberry jam

1 recipe Raspberry Ganache (see recipe below)

Fresh raspberries (optional)


1. Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Press Chocolate Crumb Crust onto the bottom and slightly up the sides of the prepared pan. Bake in the preheated oven about 10 minutes or until crust is set. Cool completely in pan on a wire rack. Set aside.

2. Meanwhile, for filling, in a heavy medium saucepan, combine whipping cream, chocolates, sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolate is melted and smooth. Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Add egg yolk mixture to chocolate mixture in saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and bubbly.

3. Remove from heat. (Mixture may appear slightly curdled.) Stir in the creme de cacao. Place the saucepan in a bowl of ice water. Stir occasionally about 20 minutes or until the mixture stiffens and becomes hard to stir. Transfer the filling to a medium bowl.

4. Spread raspberry preserves over bottom of cooled Chocolate Crumb Crust. Beat filling with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling over preserves. Cover and chill for 1 to 2 hours or until firm.

5. Remove bars from refrigerator. Spoon Raspberry Ganache over top of bars, gently spreading evenly across the top. Cover and chill for 1 to 2 hours more or until firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. If desired, garnish with fresh raspberries. Makes 32 bars.

Raspberry Ganache


1 cup chopped semisweet chocolate or chocolate pieces

cup whipping cream
tablespoon seedless raspberry jam


In a large glass measuring cup, combine chocolate, whipping cream, and raspberry jam. Microwave on 100 percent power (high) about 1 minute or until melted, stirring every 30 seconds. Let stand about 1 hour or until slightly thickened.

Chocolate Crumb Crust


2 cups finely crushed chocolate wafers, chocolate graham crackers, or other crisp chocolate cookies (about 38 cookies)

1/4 cup all-purpose flour

2 tablespoons granulated sugar

1/2 cup melted butter

In a medium bowl, combine crushed wafers, flour, and sugar. Add butter and stir until well combined.
Recipe shared from: http://www.bhg.com/recipe/pies/raspberry-french-silk-bars/