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.
Ingredients
Scale
- 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
Instructions
- 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.
- Make Chocolate Ganache: Heat cream, pour over chocolate and butter. Stir until smooth. Pour over cooled shortbread and refrigerate for 20 minutes.
- Create Rose Swirl: Beat cream cheese, powdered sugar, rose water, vanilla, and lemon zest. Pipe onto ganache and swirl. Refrigerate for 15 minutes.
- Prepare Date Caramel: Cook dates, water, brown sugar, and salt until thickened. Spread over rose swirl.
- Make Pistachio Crunch: Combine pistachios, honey, and melted butter. Press over caramel. Chill for 10 minutes.
- Assemble Coconut Layer: Cook coconut, coconut cream, and sugar until thickened. Spread over pistachio crunch.
- Add Almond Butter Layer: Mix almond butter, honey, and salt. Spread over coconut layer. Refrigerate for 10 minutes.
- 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