Chocolate Raspberry Truffle Bars

Prep/Cook Time
  • 15 minutes prep
  • 0 minutes cook
Servings 12 people
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  • 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1/3 cup raspberry jam seedless
  • 1 (12 ounces) package chocolate chips semi-sweet
  • 3/4 cup heavy whipping cream
  • fresh raspberries (optional)
  1. Cut pound cake into 15 slices.
  2. Place in the bottom of a 13×9-inch baking pan, cutting to fit, if needed.
  3. Spread raspberry jam over pound cake.
  4. Place chocolate chips in a medium bowl.
  5. In a medium saucepan, bring cream to a boil; pour over chocolate chips.
  6. Stir until chocolate chips are melted. Let mixture cool slightly.
  7. Pour mixture over cake slices; refrigerate until firm.
  8. Cut into bars.
  9. Serve chilled; topped with raspberries, if desired.

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