I found this recipe a few years ago in a church cookbook in a chapter entitled "6 or Fewer". It's absolutely wonderful and makes an incredible presentation. I made it for my husband last year for dessert after our Valentine's Day dinner.
This year, when I asked him if there was anything special that he wanted to do for Valentine's Day, he said that it didn't matter if we went out for dinner or stayed home, as long as I made the same raspberry dessert as last year, if it wasn't too much trouble. Little does he know how quick and easy it is!
prep time15 Min
cook time25 Min
Ingredients For chocolate raspberry truffle bars for valentine's
13x9 fudge brownie mix made with required ingredients
cups heavy whipping cream, divided
3.3 oz. instant white chocolate pudding mix
21 oz. can raspberry pie filling
fresh raspberries, hot fudge ice cream topping and additional whipped cream to garnish, optional
How To Make chocolate raspberry truffle bars for valentine's
Note: When I use boxed mixes, I like to add 1 tsp. of real vanilla and, in chocolate mixes, 1 tsp. of ground cinnamon for a richer flavor, but this is totally optional.
Prepare and bake brownie mix according to package directions using a prepared 13x9 pan, taking care not to over-bake. Cool completely.
In small bowl, combine 1 cup of cream and pudding mix. Stir for 2 minutes until very thick. In a separate glass bowl, chilled if desired, beat remaining cream until stiff peaks form. Fold into pudding. Carefully spread over completely cooled brownies.
Top with pie filling. Cover and refrigerate for at least 2 hours before cutting. If desired, garnish with additional whipped cream, fresh raspberries and/or drizzle with hot fudge ice cream topping before serving. A drizzle of chocolate fudge sauce on the plate before plating looks really nice. Enjoy!
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