7 Layer Bars With Raspberry Drizzle And Almond Crunch

Get ready to experience a symphony of textures and flavors with these extraordinary 7-Layer Bars! This isn’t your grandma’s 7-layer bar (though we love those too!). We’ve elevated this classic dessert with a rich dark chocolate ganache, a luscious peanut butter layer, a tangy caramel, a vibrant raspberry drizzle, and a delightful almond-coconut crumble. The final touch of dark chocolate glaze and fresh raspberries makes these bars utterly irresistible. Perfect for potlucks, holidays, or simply a decadent treat for yourself, these bars are guaranteed to impress. Let’s dive into the ingredients you’ll need to create this masterpiece!

What You’ll Need: The Ingredient Rundown

• 150 g (2⁄3 cup) Unsalted Butter, Melted: The foundation of our crumbly base! Using unsalted butter allows us to control the overall saltiness of the bars. Make sure it’s fully melted but not browned.
• 100 g (1 cup) Granulated Sugar: Adds sweetness and helps create the perfect texture for the crumb base.
• 200 g (1 ½ cup) All‑Purpose Flour: Provides structure to the crumb base. Be sure to measure accurately – spoon and level is best!
• 30 g (¼ cup) Unsweetened Cocoa Powder: Lends a subtle chocolatey depth to the crumb base, complementing the layers to come.
• 300 g (10 oz) Dark Chocolate (70 % Cacao), Chopped: We’re using a high-quality dark chocolate with 70% cacao for a rich, intense ganache layer. The higher cacao percentage provides a beautiful bitterness that balances the sweetness.
• 120 ml (½ cup) Heavy Cream: Essential for creating a smooth, velvety ganache. The fat content in heavy cream is key to achieving the right consistency.
• 200 g (7 oz) Smooth Peanut Butter: A classic layer in 7-layer bars! We recommend using a smooth peanut butter for easy spreading.
• 80 g (⅓ cup) Brown Sugar: Adds a molasses-like sweetness and chewiness to the peanut butter layer.
• 60 ml (¼ cup) Maple Syrup: Enhances the flavor of the peanut butter and adds a touch of warmth. Use pure maple syrup for the best results.
• 120 g (½ cup) Light Brown Sugar: The base for our luscious caramel layer. Light brown sugar provides a delicate caramel flavor.
• 60 ml (¼ cup) Water: Used to dissolve the brown sugar and create the caramel.
• 30 ml (2 Tbsp) Lemon Juice: Adds a bright acidity to the caramel, balancing the sweetness and preventing crystallization.
• ½ tsp Sea Salt: Enhances the flavors of the caramel and provides a delightful contrast to the sweetness.
• 150 g (1 cup) Fresh Raspberries: The star of our vibrant raspberry coulis! Fresh raspberries provide the best flavor and color.
• 50 g (¼ cup) Granulated Sugar: Sweetens the raspberry coulis and helps to create a smooth consistency.
• 15 ml (1 Tbsp) Lemon Juice: Brightens the raspberry flavor and adds a touch of tartness.
• 200 g (7 oz) White Chocolate, Chopped: Forms the base of our almond-coconut crumble layer.
• 30 g (¼ cup) Sliced Almond Slivers, Toasted: Adds a delightful crunch and nutty flavor to the crumble. Toasting the almonds enhances their flavor.
• 30 g (¼ cup) Sweetened Coconut Flakes, Toasted: Complements the almonds and adds a tropical touch to the crumble. Toasting the coconut flakes brings out their sweetness.
• 150 g (5 oz) Dark Chocolate, Chopped: Used for the final glaze, adding a beautiful sheen and extra chocolatey goodness.
• 60 ml (¼ cup) Heavy Cream: Creates a smooth, glossy glaze.
• To Garnish: Extra toasted almond slivers and fresh raspberry slices – for a beautiful presentation!

Detailed Step-by-Step Instructions

1. Prepare the Baking Pan: Preheat your oven to 175°C (350°F). This consistent temperature is crucial for even baking. Line a 20 x 30 cm (8 x 12-inch) baking pan with parchment paper, leaving an overhang on the sides. This overhang will act as handles for easy removal of the finished bars.
2. Make the Chocolate Crumb Base: In a medium bowl, combine the melted butter, granulated sugar, all-purpose flour, and cocoa powder. Stir vigorously until a cohesive dough forms. The dough should resemble wet sand. Don’t overmix, as this can lead to a tough base.
3. Press and Bake the Base: Press the dough evenly into the prepared baking pan. Use the back of a spoon or your fingers to ensure it’s firmly packed. Bake for 15 minutes, or until the base is set but not browned. The edges should be slightly firm to the touch. Let it cool completely on a wire rack before proceeding. A completely cooled base is essential for preventing the layers from melting into each other.
4. Prepare the Dark Chocolate Ganache: Heat 60ml (¼ cup) of heavy cream in a small saucepan until it just begins to simmer. Do not boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute to allow the heat to melt the chocolate, then stir gently until a smooth, glossy glaze forms. Pour the ganache over the cooled crumb base and spread evenly.
5. Make the Peanut Butter Layer: In a separate bowl, blend the peanut butter, brown sugar, and maple syrup until smooth and creamy. This layer adds a delightful salty-sweet contrast. Spread this mixture evenly over the dark chocolate ganache.
6. Craft the Salted Caramel: In a medium saucepan, combine the light brown sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Stop stirring and allow the mixture to simmer until it turns a deep amber color – this takes about 5 minutes. Be careful not to burn the caramel. Remove from heat and immediately stir in the lemon juice and sea salt. Pour the caramel evenly over the peanut butter layer, spreading gently. The lemon juice balances the sweetness and adds a bright note.
7. Prepare the Raspberry Coulis: In a blender, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds, resulting in a silky-smooth coulis. Spoon a thin ribbon of raspberry coulis across the caramel layer, then gently smooth it out with a spatula.
8. Create the Almond-Coconut Crumble: In a bowl, combine the chopped white chocolate, toasted almond slivers, and toasted coconut flakes. Press this mixture evenly over the raspberry coulis. The toasted almonds and coconut provide a wonderful textural contrast.
9. Make the Dark Chocolate Top Glaze: Heat the remaining 60ml (¼ cup) of heavy cream in a small saucepan until just simmering. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Stir until a smooth, glossy glaze forms. Pour the glaze over the almond-coconut layer, spreading it to the edges.
10. Chill and Cut: Refrigerate the assembled bars for at least 30 minutes to allow the glaze to set completely. This is crucial for clean cuts. Using a sharp knife warmed in hot water (wipe it dry between cuts), cut the slab into 12 even bars.
11. Garnish and Serve: Drizzle any remaining raspberry coulis over each bar. Sprinkle with extra toasted almond slivers and garnish with a fresh raspberry slice for a pop of color. Serve immediately or keep refrigerated.

The Science Behind the Layers

The success of 7-Layer Bars lies in the interplay of textures and temperatures. The crumb base provides a sturdy foundation, while the ganache and caramel act as binding agents. The varying densities of each layer – from the light crumble to the dense peanut butter – create a satisfying mouthfeel. The chilling process is vital; it allows the chocolate to temper, resulting in a snap and preventing a sticky mess. The raspberry coulis’ acidity cuts through the richness, preventing the bars from being overly sweet.

Tips for Toasting Almonds and Coconut

Toasting the almond slivers and coconut flakes is a simple step that dramatically enhances their flavor and texture. Spread them in a single layer on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until golden brown and fragrant. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently.

Choosing the Right Chocolate

The quality of your chocolate significantly impacts the final flavor of these bars. For the ganache and glaze, use a high-quality dark chocolate with at least 70% cacao content. This provides a rich, intense chocolate flavor that balances the sweetness of the other layers. For the almond-coconut crumble, white chocolate adds a delicate sweetness and complements the nuts and coconut.

Storing Your 7-Layer Bars

These bars are best enjoyed within 3-4 days. Store them in an airtight container in the refrigerator to maintain their texture and prevent the chocolate from melting. You can also freeze them for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container.

Frequently Asked Questions

Can I use a different type of nut butter?

Yes, you can! Cashew butter or almond butter would be delicious substitutes for peanut butter.

Can I make these bars gluten-free?

Yes, simply substitute the all-purpose flour in the crumb base with a gluten-free all-purpose flour blend.

How can I make the raspberry coulis ahead of time?

Absolutely! The raspberry coulis can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

These 7-Layer Bars with Raspberry Drizzle and Almond Crunch are a decadent treat that’s sure to impress! Don’t forget to save this recipe to Pinterest for later inspiration!

7 Layer Bars With Raspberry Drizzle And Almond Crunch

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• Author: Nicole Martinez
• Total Time: 55 minutes
• Yield: 12 bars 1x
• Diet: General

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Description

Indulge in these elevated 7-Layer Bars featuring a dark chocolate ganache, peanut butter, caramel, raspberry drizzle, and almond-coconut crumble. This classic dessert is perfect for any occasion and guaranteed to impress.

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Ingredients

Scale 1x2x3x

• 150 g (2/3 cup) Unsalted Butter, Melted
• 100 g (1 cup) Granulated Sugar
• 200 g (1.5 cup) All-Purpose Flour
• 30 g (0.25 cup) Unsweetened Cocoa Powder
• 300 g (10 oz) Dark Chocolate (70% Cacao), Chopped
• 120 ml (0.5 cup) Heavy Cream
• 200 g (7 oz) Smooth Peanut Butter
• 80 g (0.33 cup) Brown Sugar
• 60 ml (0.25 cup) Maple Syrup
• 120 g (0.5 cup) Light Brown Sugar
• 60 ml (0.25 cup) Water
• 30 ml (2 tbsp) Lemon Juice
• 0.5 tsp Sea Salt
• 150 g (1 cup) Fresh Raspberries
• 50 g (0.25 cup) Granulated Sugar
• 15 ml (1 tbsp) Lemon Juice
• 200 g (7 oz) White Chocolate, Chopped
• 30 g (0.25 cup) Sliced Almond Slivers, Toasted
• 30 g (0.25 cup) Sweetened Coconut Flakes, Toasted
• 150 g (5 oz) Dark Chocolate, Chopped
• 60 ml (0.25 cup) Heavy Cream
• Extra toasted almond slivers and fresh raspberry slices (for garnish)

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Instructions

1. Prepare Baking Pan: Preheat oven to 175°C (350°F) and line a 20 x 30 cm (8 x 12-inch) pan with parchment paper.
2. Make Crumb Base: Combine melted butter, sugar, flour, and cocoa powder; press into pan and bake for 15 minutes.
3. Prepare Ganache: Heat cream, pour over chocolate, and stir until smooth. Spread over base.
4. Make Peanut Butter Layer: Blend peanut butter, brown sugar, and maple syrup; spread over ganache.
5. Craft Salted Caramel: Cook sugar and water until amber, then add lemon juice and salt; pour over peanut butter.
6. Prepare Raspberry Coulis: Blend raspberries, sugar, and lemon juice; strain and spread over caramel.
7. Create Almond-Coconut Crumble: Combine white chocolate, almonds, and coconut; press over coulis.
8. Make Top Glaze: Heat cream, pour over chocolate, and stir until smooth; spread over crumble.
9. Chill and Cut: Refrigerate for 30 minutes, then cut into 12 bars.
10. Garnish and Serve: Drizzle with coulis, sprinkle with almonds, and garnish with raspberries.

Notes

For clean cuts, warm a knife in hot water and wipe dry between each slice. Toasting the almonds and coconut enhances their flavor.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 30 mg

Keywords: 7-layer bars,dessert,chocolate,raspberry,peanut butter,caramel,almond,coconut