Raspberry Truffle Bars Recipe

Chocolate and raspberry makes for a decadent combination in these Raspberry Truffle Bars.
  • Ready in: 1 hours, 30 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 1 hours, 5 minutes
  • By:
  • Servings: 16 bars

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  • 1 package Truffle Fudge Brownie Mix
  • ½ cup butter, melted
  • 2 large eggs
  • 16 teaspoons raspberry preserves
  • 16 teaspoons hot fudge topping, room temperature
  • ½ cup chopped pecans, toasted
  • 6 ounces fresh raspberries
  • Parchment paper, optional
  • Decorative ribbon, optional

cooking methods

  • Bake


Special Equipment: Silicone Bar Pan

Note: If you don't have a Silicone Bar Pan, bake as package directs and cut into 16 bars.

  1. Preheat oven to 350°F. Prepare Truffle Fudge Brownie Mix according to package directions using butter and eggs. Divide among Silicone Bar Pan. Spread 1 teaspoon raspberry preserves over each brownie.
  2. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove from pan and spread each brownie with 1 teaspoon fudge. Sprinkle with pecans and top with 2 raspberries. Store in an airtight container up to 2 days.
  3. Wrap with parchment paper and decorative ribbon, if desired. Makes 16 bars.
Tip: To toast nuts, bake in a single layer at 350°F for 5-10 minutes, stirring after 5 minutes and checking frequently after 7-8 minutes. Nuts should be lightly browned and very fragrant.

Tip: If using the Silicone Bar Pan, place it on a baking sheet to provide stability when moving.

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