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These Raspberry White Chocolate Bars have a shortbread type crust, a gooey layer of raspberry in the middle and a crunchy layer of goodness on top drizzled with white chocolate deliciousness
Why You’ll Love This Recipe!
Twenty four years ago I first tasted the combination of white chocolate and raspberry. You may think it a bit strange that I remember that day, the exact day I tasted the combination, but I do and for good reason. Twenty four years ago, on July 13th I had just given birth to my fourth child, our second girl. A good friend of mine came to visit me in the hospital and this friend never goes anywhere without bearing gifts, usually gifts of food.
It was July in Portland so that meant we were in the middle of raspberry season. My friend brought me a basketful of fresh raspberries and a bar of white chocolate. My friend instructed me that I must first, put a few raspberries in my mouth and follow it up immediately with a bite of the white chocolate. The two must be eaten together. It was heavenly. The combination was perfection and I’ve been it’s number one fan ever since.
Ingredients Needed
- Sugar
- Raspberries
- Flour, I use unbleached all purpose flour
- White chocolate chips
- Heavy Whipping cream
- Baking soda
- Baking powder
- Salt
- Butter, I use salted butter.
How to Make Raspberry White Chocolate Bars
- Preheat oven to 375 degrees F. Line an 8 x 8 square baking pan with parchment paper, aluminum foil or spray well with cooking spray
- In a bowl, combine the crust ingredients, adding butter last. Stir together.
- Set aside 3/4 cup of the mixture for later. Press remaining mixture into bottom of prepared pan.
- In another bowl, combine filling ingredients of raspberries, flour and sugar. Gently toss to incorporate. Do not over mix or smash berries. Spoon over top of crust.
- Sprinkle remaining crumbs over top of raspberry filling. Bake at for 25-30 minutes or until top is golden brown.
- Cool for 10-15 minutes.
- Melt white chocolate chips and whipping cream. Stir until smooth and a good drizzling consistency.
- Drizzle over the top of cooled bars.
Best Way to Melt White Chocolate
White Chocolate burns easily so melt it low and slow. I usually do it in a glass microwave-safe bowl in the microwave. Zap for 20-30 seconds, stop to stir, and repeat until the mixture is melted and smooth and a nice drizzling consistency.
Tip from Leigh Anne:
- This recipe only makes an 8 x 8 pan and it’s a good thing because I wanted to eat the entire pan myself and almost did! I usually try to limit myself to one piece or cookie when I make treats but it was impossible this time. After I enjoyed two pieces I packaged them up to take to a neighbor as quickly as I could, I wasn’t quick enough though because I may or may not have eaten one or two more before they made it out the door.
- To make the raspberry white chocolate bars easier to remove from the pan, line the pan with foil or parchment paper. Just remove the bars by lifting the paper. It makes clean up easier too.
Frequently Asked Questions
Technically it is not chocolate as it contains no cocoa beans. it does contain cocoa butter, sugar, milk and vanilla.[
If you prefer, you can use strawberries, blackberries or blueberries..
They can be stored in an airtight container at room temperature or in the refrigerator. They will last 2-3 days at room temperature and 3-4 days in the fridge.
Other raspberry white chocolate flavor combo favorites:
- White Chocolate Raspberry Cheesecake
- White Chocolate Raspberry Bundt Cakes
- White Chocolate Raspberry Bars
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Raspberry White Chocolate Bars
Ingredients
Filling
- 1/2 cup sugar
- 1 8 oz. raspberries about 1 1/2 cups
- 1/4 cup flour
Drizzle
- 1/4 cup white chocolate chips
- 1 Tbsp whipping cream
Crust
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter melted
Instructions
- Preheat oven to 375 degrees F. Line an 8 x 8 pan with parchment paper or spray well with cooking spray
- In a bowl, combine the crust ingredients, adding butter last. Stir together.
- Set aside 3/4 cup of the mixture for later. Press remaining mixture into bottom of prepared pan.
- In another bowl combine filling ingredients of raspberries, flour and sugar. Gently toss to incorporate. Do not over mix or smash berries. Spoon over top of crust.
- Sprinkle remaining crumbs over top of raspberry filling. Bake at for 25-30 minutes or until top is golden brown.
- Cool for 10-15 minutes.
- Melt white chocolate chips and whipping cream. Stir until smooth and a good drizzling consistency.
- Drizzle over the top of cooled bars.
Tips & Notes:
Nutrition Facts:
Mary Quinn says
These bars came out unbelievably delicious! I used a few cut-up strawberries as well as raspberries to make 1 1/2 cups. Didn’t have any white chocolate chips but I did have two ounces of white chocolate, which I melted with a little cream to make drizzle. Great idea to use parchment paper instead of buttering the pan. Will definitely make these again! Yummy!
Maryjane says
I am wondering if the recipe made gluten free would stay the same or would I need to change anything. I really want to make these.
Leigh Anne says
I think it would work fine with your favorite gluten free flour.
Rich says
Leah,
Your recipe shows how long to bake but it does NOT show the oven temperature setting.
Leigh Anne says
The recipe has the temperature – 375 degrees F.
Izzy says
OMGOSH!!!! These are going on my Christmas cookie list. I always do 1 Bar cookie to round out the varieties. I love raspberry and white chocolate together. It is beyond decadent. I am sure they will call to me, so I will make these right before making my trays. Thank you, thank you.
Leigh Anne says
These are one of my new favorites too!!