Deliciously Sweet White Chocolate Raspberry Bars
This summer, I took a fond trip up to northern Minnesota for a family reunion. Naturally, everyone expected some delicious baked goods! My packed suitcase was brimming with these White Chocolate Raspberry Bars, and after passing through TSA, they arrived at a cozy Northwoods cottage to be greeted with rave reviews!
This Raspberry Cookie Bars Recipe is sweet and rich, built to withstand the journey from flight to car ride to lakeside gathering—only to return home with an empty container. Not a single crumb was left behind!
Why You Must Make These Bars
- Combining two of my absolute favorite ingredients—raspberries and white chocolate—creates a flavor explosion that’s hard to resist! I couldn’t help but sneak a taste (quality control, right?) and everything blended perfectly.
- A hint of almond extract adds a delightful twist that complements the sweetness, and honestly, can anyone say no to a white chocolate dessert?
- One night, my sister Maddy indulged in these raspberry bars before bed and ended up dreaming about experiencing the most wonderful desserts imaginable. Talk about a compliment!
Expert Tips for Perfect Bars
- Consider lining your baking pan with non-stick foil. As the raspberry preserves cook, they can stick to even the most well-sprayed surfaces. Plus, using foil makes it easy to lift the bars out for cutting and simplifies cleanup!
- Let your white chocolate sit in the warm butter as you whip up the dough. This helps everything combine smoothly. Use a whisk until no chunks of chocolate remain. If you find you need to, you can pop it in the microwave for a few seconds to melt any stubborn bits.
- These delightful raspberry white chocolate chip bars can be swapped out with various jams or preserves. I’m curious about trying blackberry or apricot flavors next!
- If you’re not fond of almond extract, feel free to replace it with vanilla extract for a different yet equally delicious flavor.
- For nut lovers, consider sprinkling a few slivered almonds on top before baking for an extra crunch!
Frequently Asked Questions
How Do You Melt White Chocolate?
Typically, I place white chocolate chips or chopped white chocolate in a microwave-safe bowl and heat them in short bursts of 20-30 seconds, stirring in between, until smooth. Keep in mind, white chocolate melts more quickly than dark chocolate. In this recipe, however, the instructions suggest melting the butter first and then combining it with the chocolate to ensure a perfect melt.
What is White Chocolate?
White chocolate differs from traditional chocolates as it doesn’t contain chocolate liquor, thus it’s not classified as true chocolate according to many culinary sources. Nevertheless, it is still found alongside other chocolates in grocery stores.
What is White Chocolate Made Of?
White chocolate usually combines sugar, cocoa butter, milk solids, lecithin, and vanilla. Since it lacks chocolate liquor, it carries a much milder flavor than its dark and milk counterparts.
Can I Use Fresh Raspberries Instead of Jam?
While fresh raspberries could be used, they may not provide the same concentrated sweetness that raspberry jam does. If you want to experiment, consider simmering fresh raspberries with a bit of sugar to create a thick jam-like consistency.
Can I Freeze These Bars?
Yes! These White Chocolate Raspberry Bars freeze beautifully. Just be sure to wrap them well in plastic wrap and then place them in an airtight container. When ready to enjoy, let them thaw in the refrigerator to maintain their texture.
Get Ready to Bake!
Ingredients
- ½ cup (1 stick) butter
- 2 cups white chocolate chips, divided
- 2 eggs
- ½ cup sugar
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon almond extract
- ½ cup raspberry jam
Instructions
- Preheat your oven to 325°F (160°C). Grease and sugar a 9-inch square baking pan.
- Melt the butter in a medium, microwave-safe bowl on high power for about 1 minute; give it a stir to help the melting process.
- Add 1 cup of white chocolate chips to the bowl and let them warm in the butter without stirring, chopping the chips will help them melt more smoothly.
- In a large mixing bowl, beat the eggs until foamy. Gradually add in the sugar and continue mixing until the batter is a light lemon-yellow, roughly 5 minutes. Then, mix in the butter and chocolate mixture.
- Add in flour, salt, and almond extract, mixing on low speed until just combined. Spread two-thirds of this batter into the prepared baking pan.
- Bake in the preheated oven for 15 to 17 minutes or until the edges turn light golden brown. Remove and set aside, but do not turn off the oven.
- Heat the raspberry jam in a small microwave-safe bowl for 30 seconds on high, stirring to loosen it up. Spread the heated jam over the warm crust.
- Mix the remaining white chocolate chips into the leftover batter, then drop spoonfuls of it over the jam layer.
- Bake again for 25 to 30 minutes or until the edges are nicely browned. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.
Notes
Feel free to explore with your favorite kind of jam to make these bars your own!
