RASPBERRY BARS

 

  • Cooking Time: 30
  • Servings: 32
  • Preparation Time:

Ingredients

  • Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • Filling:
  • 2 pints raspberry sorbet, softened
  • 1 (4-ounce) bar white chocolate, chopped
  • 2 cups Heavy Whipping Cream
  • Garnish:
  • Fresh raspberries
  • White chocolate baking bar, shaved for curls

Directions

  • Heat oven to 350 degrees.
  • Combine all crust ingredients in small bowl.
  • Press onto bottom of ungreased 13x9-inch baking pan.
  • Bake for 5 to 7 minutes or until light golden brown.
  • Cool completely.
  • Spread softened raspberry sorbet evenly over cooled crust.
  • Freeze until firm (2 hours).
  • Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl.
  • Microwave on high, 1 minute; stir.
  • Continue microwaving 2 minutes; stir until smooth.
  • Cool 30 minutes or until mixture comes to room temperature.
  • Beat remaining whipping cream in small bowl until soft peaks form.
  • Gently stir whipped cream into white chocolate mixture.
  • Spread over frozen raspberry sorbet.
  • Freeze until firm (2 hours or overnight).
  • Garnish with raspberries and white chocolate curls just before serving.
  • Store frozen.

Notes

Categories: Bar  Brunch  Dessert  Microwave  Mixer  Oven 

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