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.
Notes
To make removal from the pan easier, line the pan with parchment paper or foil.You can substitute raspberries with blueberries, blackberries or strawberries