Raspberry Truffle Squares

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Raspberry Truffle Squares

star rating (11) rate this recipe »
Published prior to 2008

These squares are over-the-top rich!

Squares
2 cups (4 sticks, 16 ounces) unsalted butter
2 3/4 cups sugar
6 ounces bittersweet or semisweet chocolate (a generous cup of chopped chocolate)
1 teaspoon salt (if you've used salted butter, reduce the salt to 1/2 teaspoon)
2 teaspoons vanilla extract
1 teaspoon raspberry flavor
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour

Topping
1/2 cup raspberry jam
4 ounces chopped semisweet or bittersweet chocolate (about 2/3 cup)
4 ounces heavy cream

Preheat the oven to 400°F.

Melt the sugar and butter together in a saucepan or microwave safe bowl. Cool to lukewarm. Add the chocolate, stirring until totally melted, then stir in the salt, vanilla, and raspberry flavor.

Whisk in the eggs, then the flour. Pour the batter into an ungreased 9" x 13" pan, shaking it to level the batter.

Bake the bars for 30 minutes. The bars in the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove the pan from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes.

Melt the chocolate and cream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight. Cut into small squares (about 1 1/4" x 1 1/4").

The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving. Yield: about 80 squares.

Reviews

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  • star rating 11/29/2014
  • Pat from Honey Brook, PA
  • Heavenly taste. A bit fussy to cut into nice looking squares, but if you follow the advice others have written, they will turn out beautifully. Definitely not diet food, but when you want to take something really special to a church dinner or office event, this is it.
  • star rating 06/21/2013
  • Anne Marie from Holmdel, NJ
  • The best cookie I have ever tasted.
  • star rating 01/03/2012
  • victorial from KAF Community
  • I have to add to my previous comments because this year I was constantly asked if I was making those "raspberry chocolate squares". As if I couldn't... ;) Once I lifted the slab o' truffle squares from the pan (see my previous comment), I trimmed it to 7" x 11" then cut into 1" squares. This wasn't easy, each cut had to be with a clean, warm knife, but it looked good (and that's what I wanted). Then each row was separated with a strip of parchment cut to exact size, the entire thing pushed back together, and refrigerated. A couple of days before I needed them, I used a large 2D decorating tip to pipe a dark pink flower on top of each. A dab of gold Wilton "sparkle gel" in the center of each, and a sprinkling of a mix of pink and red coarse sugar over all. They looked magical! :D And, actually, tasted even better. What a great recipe!
  • star rating 06/19/2011
  • mkmitchell from KAF Community
  • Words do not do this recipe justice? This is my favorite chocolate dessert when entertaining, or when not entertaining...just to spoil myself and family. Line the pan with large piece of parchment, with enough parchment coming up on all sides to make getting it out of the pan so easy. So many friends say, "OMG, Can I come back for more?"
  • star rating 02/26/2011
  • Victoria from Pennsylvania
  • Okay, to update my review from about a year ago, I've figured out a way to make cutting these a lot easier. I lined the pan with aluminum foil, then sprayed heavily with cooking spray. After the bars were baked, the jam and chocolate spread on, and cooled completely in the refrigerator (overnight or several hours, no sooner), I lifted them from the pan using the foil, The foil was peeled away (it's a bit difficult, but the result is worth it), the edges trimmed, then cut into 1" squares. If not serving soon, push the squares together and wrap in plastic (this prevents the sides from drying out). Keep in the refrigerator until ready to serve. Place the individual truffle squares in paper candy cups (the kind with a flat, 1-1/4" diameter bottom). These are incredible and I get raves from everyone! I made three batches for Christmas this past year, and two for Valentine's Day a coup-le of weeks ago. I'd make them more often, but I end up eating all of the trimmed edges... :)
    Thank you for the update in technique! Elisabeth
  • star rating 07/23/2010
  • Ben O from Doylestown PA USA
  • This recipe is AWESOME!!!!
  • star rating 05/14/2010
  • linda s from savannah ga
  • this recipe is great and looks special. i baked them in the king arthur mini cheese cake pan with push up bottom. mine works like a charm.just run your knife around cake and push up bottom. this is a very versital pan i use it to make mini chocolate praline trifle and vegetable terrines
  • star rating 01/02/2010
  • KAF from Kansas
  • I just didn't like this recipe at all. I thought they would be so wonderful but was very dissapointed. I guess I just don't like chocolate and raspberry together as well as I though I would. I agree with the other comments, they were very hard to get out of the pan. Moving On.......
    Sorry to disappoint with this recipe,but glad you are moving on to other recipes on our website. Happy Baking! Irene @ KAF
  • star rating 11/25/2009
  • Victoria from Pennsylvania
  • These are absolutely delicious, but difficult to work with. It would be great to be able to remove the "brownies" from the pan before spreading the jam, then the icing over, but this is not possible because you have to spread the raspberry jam over the hot-out-of-the-oven brownies. That being said, these things are awful to remove from the pan! And the knife sticks terribly as you try to cut them. Now, after the first 3" of the squares were removed from the pan, I had an easier time of it. Rinsing the knife under hot water and wiping it with a paper towel after every single cut produced nice, neat, squares. When I was finished and these were garnished and arranged in little paper cups in gold gift boxes, they looked wonderful. But quite the pain to make! I will do it again, though, to see if there are any changes I could make to make the process easier.
  • star rating 09/01/2009
  • Betty from College Park, MD
  • These are easy to make and often requested by friends and coworkers. They are incredibly rich and delicious. One tip, I find that using a glass pan works better than metal.
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