Chocolate Raspberry Truffle Bars
Add a touch of tart to your sweet desserts with these truffle bars.
- Prep Time:15 minutes
Ingredients:
- 1 package (10.75 ounces) Sara Lee® Frozen Pound Cake, thawed
- 1/3 cup seedless raspberry jam
- 1 pkg. (12 ounces) semi-sweet chocolate chips
- ¾ cup heavy whipping cream
- Fresh raspberries (optional)
Directions:
- Cut pound cake into 15 slices.
- Place in the bottom of a 13x9-inch baking pan, cutting to fit, if needed.
- Spread raspberry jam over pound cake.
- Place chocolate chips in a medium bowl.
- In a medium saucepan, bring cream to a boil; pour over chocolate chips.
- Stir until chocolate chips are melted. Let mixture cool slightly.
- Pour mixture over cake slices; refrigerate until firm.
- Cut into bars.
- Serve chilled; topped with raspberries, if desired.
Makes: 12 servings (1 slice each)
