Rose Infused Cream Cheese 7 Layer Bars With Dark Chocolate Glaze

Get ready to experience a symphony of flavors and textures with these stunning Rose Infused Cream Cheese 7 Layer Bars! This isn’t your average dessert; it’s a luxurious treat combining a buttery shortbread base, rich chocolate ganache, delicate rose-infused cream cheese, and a delightful array of layers – from date caramel to pistachio crunch and a final glossy dark chocolate glaze. Perfect for special occasions or when you simply need a little something extraordinary, these bars are guaranteed to impress. We’ll guide you through each step to create this masterpiece, ensuring a delightful baking experience and a truly unforgettable dessert.

What You’ll Need: The Ingredient Rundown

• Unsalted Butter (200g / 7oz, melted + 30g / 2 Tbsp, cubed + 20g / 1 Tbsp, melted): We use butter in multiple layers for richness and texture. The melted butter forms the base of our shortbread, providing a tender crumb. Cubed butter emulsifies into the chocolate ganache for a smooth, glossy finish, and the final melted butter binds the pistachio crunch together. Using unsalted butter allows you to control the overall saltiness of the bars.
• All-Purpose Flour (150g / 1 ¼ cup): The foundation of our shortbread crust, providing structure and a slightly chewy texture. Ensure it’s measured accurately for the best results.
• Powdered Sugar (80g / ⅔ cup + 80g / ⅔ cup): Used in both the shortbread and the rose cream cheese swirl, powdered sugar adds sweetness and a delicate texture. It dissolves easily, creating a smooth consistency.
• Salt (¼ tsp + ¼ tsp + ½ tsp): A crucial ingredient to balance the sweetness and enhance the flavors of each layer. We use a combination of fine salt and sea salt for nuanced flavor.
• Dark Chocolate (70% cacao) (250g / 9oz chopped + 150g / 5oz chopped): High-quality dark chocolate is essential for both the ganache and the glaze. The 70% cacao content provides a rich, intense chocolate flavor that complements the other ingredients beautifully.
• Heavy Cream (150ml / ½ cup): Used to create a smooth and luscious chocolate ganache. The fat content in heavy cream is key to achieving a silky texture.
• Cream Cheese (250g / 9oz, softened): The star of the rose-infused layer! Make sure it’s fully softened to avoid lumps and ensure a creamy, spreadable consistency.
• Rose Water (2 Tbsp): This is where the magic happens! Rose water imparts a delicate floral aroma and flavor to the cream cheese swirl. Use a high-quality rose water for the best results.
• Vanilla Extract (alcohol-free) (½ tsp): Enhances the overall flavor profile of the rose cream cheese swirl, adding a touch of warmth and complexity.
• Lemon Zest (1 tsp, finely grated): Brightens the rose cream cheese swirl, adding a subtle citrusy note that complements the floral aroma.
• Pitted Dates (200g / 7oz): The base of our delicious date caramel. Soaking them softens them for easy blending and creates a smooth, sticky caramel.
• Water (100ml / ⅓ cup): Used to help soften and blend the dates into a smooth caramel.
• Dark Brown Sugar (50g / ¼ cup): Adds a molasses-like depth of flavor to the date caramel, creating a rich and complex sweetness.
• Pistachios (100g / ¾ cup, finely ground): Provides a delightful crunch and nutty flavor to the pistachio layer. Finely grinding them ensures they bind well with the honey and butter.
• Honey (30g / 2 Tbsp + 30g / 2 Tbsp): Acts as a natural sweetener and binder in both the pistachio crunch and the almond butter layer.
• Unsweetened Shredded Coconut (100g / 1 cup): Creates a delicate and slightly chewy coconut layer, adding a tropical touch to the bars.
• Coconut Cream (80ml / ⅓ cup): Adds richness and moisture to the coconut layer, enhancing its flavor and texture.
• Granulated Sugar (30g / ¼ cup): Sweetens the coconut layer and helps to create a slightly caramelized texture.
• Almond Butter (150g / 5oz): Provides a creamy and nutty base for the almond butter layer.
• Coconut Oil (30ml / 2 Tbsp): Adds shine and a smooth texture to the dark chocolate glaze, preventing it from becoming too brittle.
• Toasted Pistachio Shards (2 Tbsp): For garnish, adding a beautiful visual contrast and extra crunch.
• Rose Water & Powdered Sugar Glaze (1 tsp rose water + 1 Tbsp powdered sugar): A delicate drizzle to finish the bars, enhancing the rose flavor and adding a touch of elegance.

Step-by-Step Instructions for Rose Infused Cream Cheese 7 Layer Bars

1. Prepare the Shortbread Base: Preheat your oven to 175°C (350°F). In a medium bowl, combine the melted butter, flour, powdered sugar, and salt. Mix with a fork or your hands until the mixture resembles coarse crumbs. This ensures a tender, not tough, shortbread. Press this crumbly dough evenly into the bottom of a 20 x 30 cm (8 x 12 inch) baking pan lined with parchment paper. The parchment paper is crucial for easy removal of the bars later. Bake for 15 minutes, or until the edges are lightly golden brown. Let it cool completely before adding the next layer.
2. Make the Dark Chocolate Ganache: While the shortbread base is cooling, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer – do not boil! Remove from heat and pour the hot cream over the chopped dark chocolate and cubed butter in a heatproof bowl. Let it sit for a minute to allow the heat to melt the chocolate, then gently stir until smooth and glossy. Pour the ganache evenly over the cooled shortbread base. Refrigerate for 20 minutes to allow it to set firmly.
3. Create the Rose Cream Cheese Swirl: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the rose water, vanilla extract, and finely grated lemon zest. Continue beating until the mixture is light and fluffy. The lemon zest brightens the rose flavor and adds complexity. Transfer the rose cream cheese mixture to a piping bag fitted with a round tip. Pipe thin ribbons of the cream cheese mixture across the set chocolate ganache. Using a thin knife or skewer, gently swirl the ribbons to create a beautiful pink marble effect. Return the pan to the refrigerator for another 15 minutes to firm up the swirl.
4. Prepare the Date Caramel: Combine the soaked and drained dates, water, brown sugar, and sea salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. If you prefer a perfectly smooth caramel, you can briefly blend the mixture with an immersion blender or in a regular blender. Spread a thin, even layer of the date caramel over the chilled rose cream cheese swirl.
5. Make the Pistachio Crunch: In a medium bowl, combine the finely ground pistachios, honey, and melted butter. Mix well until a crumbly paste forms. Press this pistachio crunch evenly over the date caramel layer. Chill for 10 minutes to help it set.
6. Assemble the Coconut Layer: In a small saucepan, combine the shredded coconut, coconut cream, and granulated sugar. Cook over low heat, stirring frequently, until the mixture thickens and becomes slightly translucent, about 5 minutes. Spread this coconut layer evenly over the pistachio crunch and let it set.
7. Add the Almond Butter Layer: In a small bowl, mix the almond butter, honey, and salt until smooth and well combined. Spread a thin, even layer of the almond butter mixture over the coconut layer. Refrigerate for 10 minutes to allow it to firm up.
8. Finish with Dark Chocolate Glaze & Garnish: Prepare the dark chocolate glaze by melting the chopped dark chocolate with the coconut oil using a double boiler or in short bursts in the microwave, stirring until smooth and glossy. Pour the glaze over the top of the bars, allowing it to cascade over the edges. Let the bars set at room temperature or refrigerate for 30 minutes until firm. Once set, cut the chilled slab into 12 equal bars. Drizzle with the rose-water-sugar glaze and scatter toasted pistachio shards over the top for a beautiful finish.

The Science Behind the Layers: Why This Recipe Works

The success of 7-layer bars lies in the contrasting textures and complementary flavors. The shortbread base provides a sturdy foundation, while the ganache and cream cheese layers offer creamy richness. The date caramel introduces a chewy sweetness, balanced by the crunchy pistachios and the delicate coconut. The rose water isn’t just for flavor; it interacts with the fats in the cream cheese, enhancing its aroma and creating a more complex, floral experience. Each layer is designed to set slightly before the next is added, preventing them from blending together and maintaining distinct textures.

Tips for the Perfect Rose Infusion

Rose water can be potent! Start with 2 tablespoons and taste as you go. Too much can make the bars taste soapy. Using high-quality rose water is key – look for culinary-grade rose water, not just cosmetic rose water. The lemon zest in the cream cheese swirl is crucial; it cuts through the sweetness and complements the floral notes of the rose. For a more intense rose flavor, you can infuse the heavy cream with rose petals before making the ganache (strain the petals before using the cream).

Choosing the Right Chocolate

The quality of your chocolate significantly impacts the final flavor. We recommend using a 70% cacao dark chocolate for both the ganache and the glaze. This provides a rich, intense chocolate flavor that balances the sweetness of the other layers. Avoid chocolate with a very high sugar content, as it can make the bars overly sweet. If you prefer a milder chocolate flavor, you can use a 60% cacao chocolate, but be prepared for a slightly sweeter result.

Storing Your Rose Infused 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 freshness. They can also be frozen for up to 2 months. If freezing, cut the bars into individual portions before freezing, and wrap them tightly in plastic wrap and then in foil. Let them thaw in the refrigerator before serving.

Frequently Asked Questions (FAQ)

• Can I substitute the pistachios? Yes, you can use other nuts like almonds or walnuts, but the pistachio flavor pairs particularly well with the rose.
• Can I make this recipe gluten-free? Yes, use a gluten-free all-purpose flour blend for the shortbread base.
• How do I get clean cuts when slicing the bars? Use a warm, sharp knife. Run the knife under hot water and wipe it dry between each cut.

These Rose Infused Cream Cheese 7 Layer Bars with Dark Chocolate Glaze are a truly decadent treat! The combination of floral rose, rich chocolate, and crunchy textures is irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!

Rose Infused Cream Cheese 7 Layer Bars With Dark Chocolate Glaze

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• Author: Sarah Williams
• Total Time: 70 minutes
• Yield: 12 bars 1x
• Diet: General

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Description

Indulge in these luxurious Rose Infused Cream Cheese 7 Layer Bars, featuring a buttery shortbread base, rich chocolate ganache, and delicate rose-infused cream cheese. This dessert is perfect for special occasions or a delightful treat.

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Ingredients

Scale 1x2x3x

• 200g (7oz) Unsalted Butter, melted
• 30g (2 Tbsp) Unsalted Butter, cubed
• 20g (1 Tbsp) Unsalted Butter, melted
• 150g (1 ¼ cup) All-Purpose Flour
• 80g (⅔ cup) Powdered Sugar
• 80g (⅔ cup) Powdered Sugar
• ¼ tsp Salt
• ¼ tsp Salt
• ½ tsp Salt
• 250g (9oz) Dark Chocolate (70% cacao), chopped
• 150g (5oz) Dark Chocolate (70% cacao), chopped
• 150ml (½ cup) Heavy Cream
• 250g (9oz) Cream Cheese, softened
• 2 Tbsp Rose Water
• ½ tsp Vanilla Extract (alcohol-free)
• 1 tsp Lemon Zest, finely grated
• 200g (7oz) Pitted Dates
• 100ml (⅓ cup) Water
• 50g (¼ cup) Dark Brown Sugar
• 100g (¾ cup) Pistachios, finely ground
• 30g (2 Tbsp) Honey
• 30g (2 Tbsp) Honey
• 100g (1 cup) Unsweetened Shredded Coconut
• 80ml (⅓ cup) Coconut Cream
• 30g (¼ cup) Granulated Sugar
• 150g (5oz) Almond Butter
• 30ml (2 Tbsp) Coconut Oil
• 2 Tbsp Toasted Pistachio Shards
• 1 tsp Rose Water
• 1 Tbsp Powdered Sugar

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Instructions

1. Prepare Shortbread Base: Combine melted butter, flour, powdered sugar, and salt. Press into a lined pan and bake at 175°C (350°F) for 15 minutes. Cool completely.
2. Make Chocolate Ganache: Heat cream, pour over chocolate and butter. Stir until smooth. Pour over cooled shortbread and refrigerate for 20 minutes.
3. Create Rose Swirl: Beat cream cheese, powdered sugar, rose water, vanilla, and lemon zest. Pipe onto ganache and swirl. Refrigerate for 15 minutes.
4. Prepare Date Caramel: Cook dates, water, brown sugar, and salt until thickened. Spread over rose swirl.
5. Make Pistachio Crunch: Combine pistachios, honey, and melted butter. Press over caramel. Chill for 10 minutes.
6. Assemble Coconut Layer: Cook coconut, coconut cream, and sugar until thickened. Spread over pistachio crunch.
7. Add Almond Butter Layer: Mix almond butter, honey, and salt. Spread over coconut layer. Refrigerate for 10 minutes.
8. Finish & Garnish: Melt chocolate with coconut oil. Pour over bars and let set. Cut, drizzle with rose glaze, and garnish with pistachios.

Notes

For best results, use high-quality dark chocolate and culinary-grade rose water. A warm knife ensures clean cuts.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Nutrition

• Serving Size: 1 bar
• Calories: 450 kcal
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 50 mg

Keywords: rose,chocolate,bars,dessert,cream cheese,pistachio,layers,baking,special occasion