Raspberry Filled White Chocolate Bars
Raspberry Filled White Chocolate Bars hit all the marks! Buttery white chocolate-laden dough, raspberry filling, more dough along with a flourish of sliced almonds made for a delectable treat.
These delightful Raspberry Bars were brought to a neighborhood cookie exchange years ago, then I made them for a blogger cookie exchange in 2011. They continually get rave reviews and can be enjoyed all year long!!
Why You Must Make
- The combination of raspberries and white chocolate is heavenly.
- Bar cookies are faster and easier than making individual cookies.
- The ribbon of raspberry jam makes for a beautiful presentation when sliced. Perfect for the holidays!
- Kitchen Staples – Flour, Sugar, Salt
- Butter – Salted is fine as salt is a flavor enhancer.
- Sliced Almonds – Toasting brings out their essential oils, making them more flavorful.
- White Chocolate – I chop Ghirardelli white chocolate bars for higher quality, but white chocolate chips will work, too.
- Eggs – Have eggs at room temperature for easier incorporation
- Almond Extract – A lovely flavor paired with raspberries.
- Raspberry Jam – I prefer Bonne Maman brand.
- Line the baking pan with non-stick foil. This prevents the jam from welding itself onto the side of the pan and making it impossible to remove the bar cookies. The foil is also useful as a sling to remove the bar cookies as a whole to a cutting board to slice.
- For slicing tips, check out How to Cut Perfect Cookie Bars.
- Melting chocolate is easy in the microwave. Just take it slow. I use 15-30 second increments, stopping to stir before starting again. The residual heat will continue to melt the chocolate, so it’s OK to pull it out of the microwave when there are a few soft pieces visible in the mixture.
- Toasting almonds brings out the natural oils and therefore more flavor. Whether you do it in a non-stick pan or in the oven, watch your nuts very carefully as they can burn easily. Stir occasionally, especially when you toast these very thin sliced almonds.
Frequently Asked Questions
These can be stored in an airtight container at room temperature for 3-4 days. To extend their life, they can be refrigerated, too, for a total of 4-5 days.
It depends on the recipe, but these bars freeze well for up to 3 months if kept in an airtight container. Defrost overnight in the refrigerator and bring to room temperature to serve.
Yes, feel free to swap out the raspberry jam for another favorite variety.
You May Also Like:
Wondering what to make with raspberries? Here are some delicious ideas!
- Chocolate Raspberry Pavlova
- Fresh Raspberry Crisp
- Raspberry Topped Mini Cheesecakes
- White Chocolate Raspberry Swirl Cheesecake
- Lattice Topped Raspberry Pie
- Plus More Bar Cookie Recipes
Raspberry Filled White Chocolate Bars
White chocolate bars with a raspberry jam filling and sliced almond garnish!
- 1/4 cup sliced almonds
- 1/2 cup butter
- 12 ounces white chocolate, chopped (about 2 cups total), divided
- 2 eggs
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 3/4 cup raspberry jam (I used a combination of red and black raspberry jams)
- Preheat oven to 325º. Line an 8 x 8-inch pan with non-stick foil or grease and flour pan.
- Toast the almonds by cooking over low heat in a saucepan, stirring frequently, till lightly colored and fragrant. Set aside.
- Melt butter with 1 cup of the white chocolate chunks in the microwave. Start, stop and stir every 30 seconds till smooth and melted. Set aside.
- Beat eggs till light and foamy. Add sugar and continue to beat till lemon-colored. Stir in white chocolate mixture. Add flour, salt and almond extract and mix just till combined. Spread half of the dough into prepared pan and bake 15-20 minutes till light brown.
- Add remaining chocolate chunks to the remaining batter.
- Carefully spread jam over warm crust (gently warm jam if it isn't a spreadable consistency). Spoon remaining batter over jam. Some jam may show through the batter.
- Sprinkle with almonds. Bake for 30-40 more minutes or till a toothpick inserted in center comes out clean.
- Cool completely. Cut into bars.
Recipe from my friend, Sally, via Nestlé
Serving Size:1 bar
Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 145mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g
75 Comments on “Raspberry Filled White Chocolate Bars”
White chocolate and raspberry sounds elegant to me. These bars look lovely.
Lizzy these bars look so delicious and white chocolate reminds snow!!Great for this period of the year.
Oh Lizzy, this recipe is a must! The ingredients combine so well together!
wow! yummm! i am not doing the cookie swap this year bc of the baby but if you wanted to send me a dozen of these i wouldn’t mind at all:)
such clean lines, they look like a fabulous eat.
Feel like rushing straight to the kitchen and starting to bake!!!!
These look wonderful, Lizzy! What is it about white chocolate and raspberry that is such a classic combination!? I LOVE it.
Delicious! With all my favorites (almonds, white chocolates & raspberry) in those bars, I find them so irresistible!
These are pure luxury – so of course I voted for them. You’re easy to vote for, Lizzy! And thanks to Saveur for making the voting process easy.
Oh, you’ve done it again! I usually can’t stand white chocolate, but you have a way of making it really good and I really want to eat some of these delicious bars!
Oh man, this sounds like a winning combination!!! I have to try these. Are they sturdy enough to package well?
Oh! they look so flavourful with raspberry and white chocolate. Your recipients would be happy to receive these yummies.
You had me at raspberry & white chocolate, my favorite combo!
Looks sooooo good. With all the amazing cookie recipes I keep finding, I want to skip work and bake all day!
looks really good
Oh man, these look to die for!
This was my first ever cookie swap, and I had such a great time 🙂 I definitely pln on doing this again, and maybe finding some local cookie swaps too!
This recipe definitely looks cookie-exchange worthy. Yum! What a great combination of ingredients!
This was was my first cookie swap with some wonderful ladies in my community. I wish I was part of the food bloggers cookie swap and mostly be on your mailing list. These look absolutely amazing!!
I love this new take on the regular raspberry bar recipe, especially with the white chocolate, Yum! Gorgeous pics.
Lizzy these look fantastic!! I loved being part of the cookie swap this year. I never received my third dozen but would have been in heaven if I had gotten yours! They look and sound soooo good!