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
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These look so yummy. I just need to find an excuse to make them. Is Friday a good excuse? I shared your link on my Favorite Friday Feeds feature!
Friday works for me!!!
These look delicious. I like anything with Raspberries. Do you have a favorite brand of raspberry jam you use? When I went to the Puyallup fair this year I asked the Fisher Scones wagon people what brand of jam they use, they could only tell me it was made in Oregon for them. It tastes so good, but could be just because it is at the fair. Will try these bars very soon.
I usually make my own raspberry jam but somehow this year I didn’t get it done. For this particular batch I used Trader Joe’s raspberry jam and it was pretty good. There are several Oregon made brands but since I usually make my own I am not that familiar with them. Oregon Hill is one I have used before. Probably couldn’t go wrong with any Oregon made brand!
These look delicious! I think I’ll make them for my small group Bible study this is coming up soon! I love trying new recipes!
I love raspberries and white chocolate! I was thinking of using the Lindt white chocolate bar. They always melt beautifully when I use them for white choc. popcorn. Do you think the 1 c. of chips is the same as 8 oz. white choc. bar?
What else is on the menu for your broadcast night tomorrow? We’re having a dinner, but I am sort of jealous that I won’t be there to have your yummy bars.
Would definitely try the Lindt if it melts smooth. One 8 oz. bar should be the same as one cup. I’ll share the rest of the menu next week – 4 sweet treats and 4 savory treats!
Serious yum! A must make ASAP for me! Thanks for sharing and wishing you a great weekend!
okay…maybe I was imagining things…but I thought I saw you walking outside Old Navy @ Tanasbourne yesterday morning after I dropped my daughter off at preschool. Maybe? Maybe not?
Anyhow – I’m going to request that you be a committee member for next year’s Annual Broadcast Meeting & Dinner. This dessert sounds great. I want to hear how your menu goes over.
MMW
Probably was me – I was at Michael’s yesterday picking up some craft supplies! You should have said hi!
Well, I didn’t want to honk my horn at you and holler out the window, “Hi, we haven’t met before…but I follow your blog.”
But then again…maybe you wouldn’t have been weirded out by that.
Next time I will 😉
I came to your site this morning to get the recipe for the Lovely Lime Cupcakes for a fellowship I am going to this evening. But this recipe stopped me in my tracks, I went to the store purchased everything I needed and came home and made them. They are in my refrigerator cooling now and looking all pretty. Yummy!
Thank You!!!
Wendy
This looks divine! I definitely want to try this sometime! I think I will do what you did and use vanilla chips instead of white chocolate, because I just don’t care for the taste of white chocolate.
WOW! Another great recipe to try. Wish I would be at your broadcast tonight. We look forward to pictures and the rest of the recipes. THANKS!!
Love the combo of raspberry and white chocolate. I’m definitely going to make these!
Can I double the recipe into a 9×13 or would it be better to make them in separate batches? Thanks!
Yes you can double the recipe and put it into a 9 x 13 – works great!
Made these for a baby shower. They were a real hit. Thanks for sharing your yummy recipes.
Does anyone know if these freeze well?
These sound perfect, I’m a huge fan of the flavor combo!