1/4 Photos of Raspberry-Filled White Chocolate Bars
1 hr 30 mins
My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.
My Private Note
Units: US | Metric
- 118.29 ml butter
- 473.18 ml white chocolate chips (vanilla milk chips)
- 2 large eggs
- 118.29 ml sugar
- 236.59 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml almond extract
- 118.29 ml raspberry jam or 118.29 ml raspberry spreadable fruit
- 59.14-118.29 ml sliced almonds
- additional white chocolate chips, to melt for dipping (optional)
- 1Heat oven to 325°F.
- 2Grease and flour 9-inch square pan. Cover bottom with parchment paper.
- 3Melt butter in small saucepan over low heat. Remove from heat.
- 4Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
- 5In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
- 6Stir in white chocolate chip mixture.
- 7Add flour, salt and almond extract; mix at low speed until just combined.
- 8Spread half (about 1 cup) of batter in greased and floured pan.
- 9Bake at 325° for 15 to 20 minutes or until light golden brown.
- 10Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
- 11Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
- 12Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
- 13Sprinkle with almonds.
- 14Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
- 15Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
- 16Cut into 1 x 2-inch rectangles.
- 17If desired, you can make them extra special by dipping in additional melted white chocolate chips.
- 18Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
- 19Set on waxed paper to cool.
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Nutritional Facts for Raspberry-Filled White Chocolate Bars
Serving Size: 1 (60 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 263.7
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 8.0 g
- Cholesterol 42.9 mg
- Sodium 154.7 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 0.5 g
- Sugars 23.7 g
- Protein 3.2 g