White Chocolate Raspberry Bars

I was heading to northern Minnesota for a family reunion a few summers ago. Of course, baked goods were expected! These White Chocolate Raspberry Bars were loaded in my suitcase, went through TSA to a Northwoods cottage where they got rave reviews!

This Raspberry Cookie Bars Recipe was sweet, rich, and sturdy enough to survive a flight and car drive to a lake house not too far from the Canadian border. I returned with just an empty container. Not a crumb remained!

Raspberry Cookie Bars

Two of my favorite ingredients in one cookie bar, raspberries, and white chocolate! I couldn’t help but lick the bowl (quality control and all!) and the flavors were just perfect. A little almond extract added a magnificent boost of flavor, and I never can pass up a white chocolate dessert! 2/3 of the cookie dough batter infused with melted white chocolate made up the base of the bars. After baking, a thin layer of raspberry preserves was spread over the hot bars.  The rest of the batter, this time studded with white chocolate chips, was dolloped over the surface before a second stint in the oven. It was nearly impossible to let them cool before diving in.

There was a little glitch the first time I made these berry bars. The chocolate chips did not completely melt after sitting in the hot butter, so I had some chunks in the bottom layer. But, what the heck, they were still divine!  My sister, Maddy, ate one of these raspberry bars before going to bed and then had a crazy dream about eating the most incredible desserts in her life. I think that says it all!!<

Tips for Making these Berry Bars

• I like lining my baking pan with non-stick foil. As the raspberry preserves cook, they can easily adhere to even a pan sprayed with cooking spray. Plus the foil helps you pull the bars out of the pan to cut. And makes cleanup a lot easier!
• Let your white chocolate sit in the hot butter as you mix up the dough. Then use a whisk to combine so that no chunks remain. If you need to zap the mixture in the microwave to melt any stray bits, that’s fine.  I find white chocolate bars melt easier than chips, so that’s another option.
• These raspberry white chocolate chip bars can be made with all sorts of other jams and preserves. I’d love to try blackberry, black currant, or apricot versions.
• If you’re not a fan of almond extract, vanilla extract would be just as tasty in this raspberry bars recipe.
• Feel free to sprinkle a few slivered almonds on top if you’re a nut lover!

Frequently Asked Questions

Two Sweetie Pies

Thanks again to my lovely friend, Danielle, for another fabulous recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.

Check Danielle’s take on these out of this world raspberry bars as well as her social media sites! Make sure to check out which of my recipes she made this month, too.

Hugs & Cookies XOXO – Facebook – Pinterest – Twitter – Instagram

More Recipes You’ll Love:

• Raspberry Crumb Bars from That Skinny Chick Can Bake
• White Chocolate Berry Pudding Cake from Inside BruCrew Life
• Easy White Chocolate Easter Bark from That Skinny Chick Can Bake
• 5 Minute White Chocolate Fudge from Crazy for Crust
• White Chocolate Mousse with Frangelico from That Skinny Chick Can Bake
• Easy No-Bake White Chocolate Thin Mints from The View from Great Island
• White Chocolate Bundt Cake from That Skinny Chick Can Bake
• Plus, check out my post on How to Cut Perfect Cookie Bars!
• More Chocolate Desserts

This recipe was first shared in 2017. Photos and text were updated in 2020.

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The Recipe:

White Chocolate Raspberry Bars

Prep Time 20 minutes

Cook Time 47 minutes

Total Time 1 hour 7 minutes

Yield 16 bars

Delicious buttery raspberry bars with a double dose of white chocolate! Adapted from Nestles via Hugs & Cookies XOXO

Ingredients

• 1/2 cup (1 stick) butter
• 2 cups white chocolate chips, divided
• 2 eggs
• 1/2 cup sugar
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup raspberry jam

Instructions

1. Preheat oven to 325°. Butter and sugar 9-inch-square baking pan.
2. Melt butter in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup white chocolate chips and let stand without stirring. I recommend chopping these chocolate chips for easier melting.
3. Beat eggs in large bowl until foamy. Add sugar; beat until light lemon-colored, about 5 minutes. Stir in the morsel-butter mixture. Add flour, salt, and almond extract, then mix at low speed until combined. Spread 2/3 of batter into prepared pan.
4. Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack. Leave oven on.
5. Heat the jam in a small, microwave-safe bowl on high power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam.
6. Bake for 25 to 30 minutes or until the edges are browned. Cool completely in pan on wire rack. Cut into bars.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 97mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 3g

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