Valentines’ Day is coming up quickly and I’m already planning for it. Not that we make it a huge deal in our house, but it’s fun to make special treats for the occasion. As I’ve planned my baking list, I knew I had to include my favorite White Chocolate Raspberry Bars recipe. Because it’s incredible.
If you like white chocolate, this is the perfect recipe for you! I love chocolate, but white chocolate is my favorite. And oddly, I’ve found surprisingly few white chocolate recipes that I really love. White chocolate chip cookies? I don’t want to just substitute white chocolate for something else (in some cases that’s ok) but I want recipes that are created for white chocolate.
And let me tell you – this White Chocolate Raspberry Bars recipe is exactly that. It’s divine. That’s what I have written in my cookbook where I first discovered this gem a couple years ago.
White Chocolate Raspberry Bars combines the sweet flavor of white chocolate with the perfect amount of raspberry filling. And unlike many recipes where the white chocolate flavor gets swallowed up by other ingredients, you can taste it all the way through. The top layer even has chunks of white chocolate.
I always make these bars for Christmas, but they’re also a must-bake for Valentines’ Day.
What You’ll Need:
- 1/2 cup margarine or butter (I prefer butter)
- 1 (12 oz) package white chocolate chips
- 2 eggs
- 1/2 cup sugar
- 1 cup flour
- 1/2 tsp salt
- 1 tsp almond extract
- 1/2 cup seedless red raspberry jam
- 1/4 cup sliced almonds
Heat the oven to 325° and grease and flour a 9 inch square baking pan. (Or use Joy cooking spray like I prefer)
Melt the butter in a small saucepan over low heat.
Remove from heat and add 1 cup of white chocolate chips. Do not stir – just let it sit.
In your mixing bowl, beat the eggs until foamy. Gradually add the sugar, beating at high speed until lemon-colored.
Gently add the white chocolate chip mixture and mix on low speed.
Add the flour, salt, and almond extract.
Mix once again on low speed, just until combined.
Spread half the mixture into the greased and floured baking dish.
Bake for 15 to 20 minutes or until light golden brown.
Stir 1 cup of white chocolate chips into the remaining batter and set aside.
Melt the raspberry jam in a small saucepan over low heat. Once it’s warmed, I like to whisk it to remove any lumps.
About this time, the crust should be ready to come out of the oven. Pour the melted raspberry jam over this and spread evenly.
Top with the remaining white chocolate batter, dropping spoonfuls over the raspberry jam. It’s hard to get this even so don’t worry too much. There will be some raspberry jam peeking through. Don’t worry, this is normal.
Sprinkle with almonds and return to the oven, baking for an additional 25-35 minutes or until it tests done.
Cool completely and cut into bars.
I warn you – it’s hard to stop at one!
Click here for the printable recipe:
*recipe credit to Pillsbury Christmas 2007 cookbook