Pink chocolate bars

Raspberry marzipan bars

Pink candy bars will surely surprise everyone who tastes them. They are distinguished not only by their unique color, but above all by their unique taste. Their secret lies in the use of extraordinary Ruby chocolate, which, combined with raspberry marzipan, creates a wonderful mix.

The addition of sour freeze-dried raspberries and salty pistachios enriches the taste and adds contrast. All this placed on a crispy, buttery biscuit. And the best is that these unusual cookies were created without the use of any artificial dyes! Original and unique, these bars are sure to impress you and your guests.

Pink chocolate bars

Delicious pink bars with raspberry marzipan and pistachios – you have to try them!
5 from 3 votes
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Prep Time 1 hour
Baking 15 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine Polish
Servings 23 bars
Calories 316 kcal

Raspberry Marzipan Recipe



  • 200 g butter
  • 100 g sugar
  • 2 egg yolks
  • 250 g wheat flour
  • 50 g crisp flour
  • 2 tbsp sour cream
  • 1 tbsp vanilla extract
  • salt

Raspberry marzipan

  • 275 g peeled almonds (or almond flour)
  • 275 g powdered sugar
  • 1 tbsp rose water
  • 200 g raspberries (fresh or frozen)
  • 1 tbsp sugar
  • 2 tbsp rum


  • 200 g Ruby chocolate
  • 2 tbsp cream
  • 2 tbsp salted pistachios
  • 2 tbsp freeze-dried raspberries


  • Add 2 egg yolks and sugar to a bowl, beat until the sugar dissolves. Add butter, sour cream and vanilla extract, continue to beat. Finally, add the flours and knead the dough with your hands. Place the dough in the fridge for 30 minutes. After 30 minutes, remove the dough from the refrigerator. Sprinkle with flour and roll out to a thickness of approx. 5mm. Cut the dough into rectangles the size of candy bars. Bake the biscuits in an oven preheated to conventional heating347 °F for 10-15 minutes.
    200 g butter, 100 g sugar, 2 egg yolks, 250 g wheat flour, 50 g crisp flour, 2 tbsp sour cream, 1 tbsp vanilla extract, salt
  • Boil the raspberries with a tablespoon of sugar, crush and rub through a sieve or blend. Add ground almonds, powdered sugar, rum and rose water to the mashed raspberries. Mix thoroughly.
    275 g peeled almonds, 275 g powdered sugar, 1 tbsp rose water, 200 g raspberries, 1 tbsp sugar, 2 tbsp rum
  • Melt ruby chocolate with a little bit of cream.
    Smash the pistachios with a pestle or rolling pin.
    200 g Ruby chocolate, 2 tbsp cream, 2 tbsp salted pistachios
  • Put raspberry marzipan on the baked bars, sprinkle with freeze-dried raspberries, crushed pistachios and pour over melted pink chocolate. Sprinkle the top with raspberries and pistachios again. Wait for the chocolate on the bars to harden before eating them. Enjoy!
    2 tbsp freeze-dried raspberries


Watch how to make homemade chocolate bars with raspberries step by step video.
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Serving: 100gCalories: 395kcal (20%)Carbohydrates: 46g (15%)Protein: 6g (13%)Fat: 21g (33%)Saturated Fat: 9g (55%)Trans Fat: 0gCholesterol: 48mg (16%)Sodium: 6mgPotassium: 206mg (6%)Fiber: 4g (16%)Sugar: 29g (32%)Vitamin A: 339IU (7%)Vitamin C: 16mg (20%)Vitamin D: 0µg (2%)Vitamin E: 4mg (25%)Vitamin K: 1µg (1%)Calcium: 63mg (6%)Iron: 1mg (7%)Manganese: 1mg (25%)Zinc: 1mg (8%)Folic Acid: 25µg

Percent Daily Values are based on a 2,000 calorie diet

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