Raspberry French Silk Pie Bars

Think of these dessert bars like a combination of raspberry-studded brownies and French silk pie. The results are decadent and utterly delicious.

Raspberry French Silk Pie Bars
Prep Time:
40 mins
Bake Time:
10 mins
Chill Time:
2 hrs
Total Time:
40 mins
32 bars


  • 1 recipe Chocolate Crumb Crust

  • 1 cup whipping cream

  • ½ cup chopped semisweet chocolate (3 ounces)

  • ½ cup chopped bittersweet chocolate (3 ounces)

  • cup sugar

  • cup butter

  • 2 egg yolks, beaten

  • 3 tablespoon crème de cacao or whipping cream

  • ½ cup raspberry preserves or seedless raspberry jam

  • 1 recipe Raspberry Ganache

  • Fresh raspberries (optional)

Chocolate Crumb Crust

  • 2 cup finely crushed chocolate wafers, chocolate graham crackers, or other crisp chocolate cookies (about 38 cookies)

  • ¼ cup all-purpose flour

  • 2 tablespoon sugar

  • ½ cup melted butter

Raspberry Ganache

  • 1 cup chopped semisweet chocolate or chocolate pieces

  • cup whipping cream

  • 1 tablespoon seedless raspberry jam


  1. Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Press Chocolate Crumb Crust onto the bottom and slightly up the sides of the prepared pan. Bake about 10 minutes or until crust is set. Cool completely in pan on a wire rack. Set aside.

  2. Meanwhile, for filling, in a heavy medium saucepan combine whipping cream, semisweet chocolate, bittersweet chocolate, sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolates are melted and smooth. Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Add egg yolk mixture to chocolate mixture in saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and bubbly.

  3. Remove from heat. (Mixture may appear slightly curdled.) Stir in crème de cacao. Place saucepan in a bowl of ice water. Stir occasionally about 20 minutes or until mixture stiffens and becomes hard to stir. Transfer filling to a medium bowl.

  4. Spread raspberry preserves over bottom of cooled crust. Beat filling with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling over preserves. Cover and chill for 1 to 2 hours or until firm.

  5. Spoon Raspberry Ganache over chilled mixture in baking pan, gently spreading into an even layer. Cover and chill for 1 to 2 hours more or until firm. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. If desired, garnish with fresh raspberries.

Chocolate Crumb Crust

  1. In a medium bowl combine crushed wafers, flour, and sugar. Add butter; stir until well combined.

Raspberry Ganache

  1. In a large glass measuring cup combine chocolate, whipping cream, and raspberry jam. Microwave on 100 percent power (high) about 1 minute or until melted, stirring every 30 seconds. Let stand about 1 hour or until slightly thickened.

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts (per serving)

201 Calories
13g Fat
21g Carbs
2g Protein
Nutrition Facts
Calories 201
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 39mg 13%
Sodium 104mg 5%
Total Carbohydrate 21g 8%
Total Sugars 14g
Protein 2g
Vitamin C 0.6mg 3%
Calcium 10.1mg 1%
Iron 0.7mg 4%
Potassium 78mg 2%
Folate, total 4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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