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Raspberry Ribbon Mousse Bars

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“Whipped cream serves as a stand-in for egg whites to lighten these ultracreamy mousse bars. By Mary Evans.”
READY IN:
55mins
YIELD:
16 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Spray 8-inch square baking pan with cooking spray.
  3. Combine crumbs and sugar in small bowl to blend; stir in butter. Press into bottom of pan; bake 10 minutes or until set. Cool completely on wire rack.
  4. Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth. Let stand 20 to 30 minutes or until cool.
  5. Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy. Beat in baking chip mixture 1 minute or until soft and fluffy.
  6. Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form. With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended. Spoon over crust; smooth top.
  7. Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture. Swirl with tip of knife. Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set. Store in refrigerator.
  8. TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
  9. **For a truer red color, use raspberry preserves with seeds and strain the seeds.

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