Today’s recipe is another part of the menu for the church evening I am coordinating the menu for on Saturday night. It is a woman’s event and we are having treats afterwards. Heaven forbid that women get together for anything and there not be food! The Sour Cream Apple bars are on the menu too.
My friend Janette in California emailed me a few weeks ago with some questions about some food she was helping do for a wedding reception. When she told me what they were serving I asked her to share a couple of the recipes. Today’s recipe is one of them. One of my all time favorite food combination is white chocolate and raspberries! I first tasted it the day I gave birth to my daughter Tessa when my friend April brought me fresh raspberries and white chocolate in the hospital – heaven!
These bars are amazing. The recipe only makes a 9 x 9 size pan (I used 8 x 8) which is a good thing because you are going to want to eat them all.
They are very rich so for the church event I am planning on cutting them in one inch squares.
I did not use white chocolate chips rather I used the vanilla chips or melting chips that they sell in bulk at my WinCo. I did try it with white chocolate chips but the white chocolate just doesn’t melt smooth enough. I also used the gourmet vanilla wafer cookies from Trader Joes because I had them but I am sure regular old vanilla wafers will work just fine.
- 1/2 C butter
- 1 C vanilla chips
- 2 C vanilla wafer cookie crumbs
- 2 Tbsp softened butter
- 2 T milk
- 1/4 tsp vanilla
- 1 C powdered sugar
- 3/4 C raspberry jam (could also use peach, apricot or blackberry)
- 1/2 C finely chopped pecans
- Lightly grease a 9 inch square pan (I used an 8 inch)
- In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips
- Cook over low heat until melted stirring constantly
- Remove from heat
- Stir in wafer crumbs until well mixed
- Press mixture evenly in greased pan
- In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly
- In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well
- Gradually beat in melted chips and powdered sugar until smooth
- Spread jam over crumb mixture
- Spread chip mixture over jam
- Sprinkle with nuts
- Refrigerate until set and cut into bars
- I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks
- Serve at room temperature