Chocolate-Raspberry Mascarpone Bars

Total Time:
8 hr 40 min
15 min
7 hr 25 min
1 hr

6 to 8 servings (about 21 bars)

  • Crust:
  • 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
  • Filling:
  • 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
Watch how to make this recipe.
  • For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.

  • Spray the pan with vegetable oil cooking spray. 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.

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

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

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

  • Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium 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. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. 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.

  • Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.

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