Raspberry Ribbon Mousse Bars

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup chocolate cookie crumb
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 (12 ounce) package chocolate chips
• 1 cup heavy whipping cream, divided
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup seedless raspberry preserves
• 1/2 teaspoon lemon juice

Recipe

• 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.