White Chocolate Raspberry Bars

Author Leigh Anne Wilkes


  • 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