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!
Why You Must Make
- 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!
- 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!!
- 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
Typically, I’ll put white chocolate chips or chopped white chocolate in a microwave-safe bowl and zap for 20-30 seconds, stop to stir, and repeat until the mixture is smooth. Note that white chocolate is softer than dark chocolate and will take less time to melt.
In this recipe, though, the directions state to melt butter in a heat-safe bowl, then add the chocolate chips and let them melt in the hot butter. I find that chocolate chips don’t melt as easily as chopped chocolate bars, so I recommend chopping the chocolate chips into smaller bits to make melting easier.
Though not true chocolate, white chocolate cannot be classified as chocolate because it does not contain any chocolate liquor, according to my Food Lovers’ Companion. But it’s still called “chocolate” and found with the other types of chocolate in grocery stores.
The ingredients in white chocolate are usually sugar, cocoa butter, milk solids, lecithin, and vanilla. Without the chocolate liquor, there is noticeably little chocolate flavor.
You May Also Like:
- White Chocolate Berry Pudding Cake from Inside BruCrew Life
- 5 Minute White Chocolate Fudge from Crazy for Crust
- Easy No-Bake White Chocolate Thin Mints from The View from Great Island
- Raspberry Crumb Bars
- Easy White Chocolate Easter Bark
- White Chocolate Bundt Cake
- White Chocolate Mousse with Frangelico
- Plus, check out my post on How to Cut Perfect Cookie Bars!
- More Chocolate Desserts
White Chocolate Raspberry Bars
Delicious buttery raspberry bars with a double dose of white chocolate! Adapted from Nestles via Hugs & Cookies XOXO
- 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
- Preheat oven to 325°. Butter and sugar 9-inch-square baking pan.
- 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.
- 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.
- Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack. Leave oven on.
- 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.
- Bake for 25 to 30 minutes or until the edges are browned. Cool completely in pan on wire rack. Cut into bars.
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 97mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 3g
22 Comments on “White Chocolate Raspberry Bars”
I don’t understand how people comment on recipes without actually making them!! Anyway, I have made these about 15 times. These are excellent. They come out perfectly every time and are absolutely delicious. Everyone raves over them. The only tricky part is how to divide the sticky batter into thirds. I have found that 3/4 cup of batter is the amount to reserve for the topping. Also, I butter the pan, spread parchment in the pan, crease the sides, then sprinkle the parchment with sugar. The bars lift right out.
These are TOTALLY worth the effort. 5 star
These are one of my favorite bars, too, Leanne! Thanks for the tips on the amount of batter for the topping and how to prep the pan. I know that will be helpful to others who want to make this recipe.