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White Chocolate Raspberry Sorbet Bars
Tested by Imperial Sugar
White Chocolate Raspberry Sorbet Bars
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A graham cracker crust is topped with a white chocolate raspberry sorbet and then finished off with white chocolate curls and fresh raspberries. Fancy yet simple!

Prep time
0:30
Bake/Cook time
0:10
Plan for

Freeze 4 hours or more

Yield
32 bars
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White Chocolate Raspberry Sorbet Bars
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:10
Plan For

Freeze 4 hours or more

Yield :
32 bars

INGREDIENTS

Filling

  • 2 pints raspberry sorbet, softened
  • 1 bar (4 ounces) white chocolate, chopped
  • 2 cups heavy whipping cream

Topping

  • Fresh Raspberries
  • 1 bar (4 ounces) white chocolate, shaved for curls

Crust

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Combine all crust ingredients in a small bowl. Press onto bottom of ungreased 13 x 9 inch baking pan.
  3. Bake for 5-7 minutes or until light golden brown. Cool completely.
  4. Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm, which takes about 2 hours.
  5. Place white chocolate and 1/2 cup of whipping cream in large microwave-safe bowl. Microwave on high for one minute and stir. Continue microwaving for two minutes and stir until smooth. Cool 30 minutes or until mixture comes to room temperature.
  6. Beat remaining whipping cream in a small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet.
  7. Freeze until firm, which takes about 2 hours. Garnish with raspberries and white chocolate curls just before serving. Store frozen.
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