Chocolate-Raspberry Mascarpone Bars

Name: Chocolate-Raspberry Mascarpone Bars
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

13 ingredients

21 steps

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

Directions

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.