By Sharlene~W on May 30, 2002
Photo by Chef OG
Photo by Chef OG
"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."
Serving Size: 1 (60 g)
Servings Per Recipe: 16
"I have made this recipe many times and they are always a hit. Thanks for the recipe"
"I made these for my Christmas trays/baskets and of the dozen cookies included, these tied for first place! They are very sweet and rich so I cut them small. I used a jelly roll pan for a double batch and that worked out well. Didn't dip them in extra chocolate and while I think it would make a pretty presentation I think it would be too sweet."
"I have made these several times and didnt realize that I hadn't reviewed them. These are very good and fairly easy to make. The one time out of 15 that I made these and they flopped was when I used Vanilla meltys instead of the vanilla chips. I will have to remember to stay with the chips. These are on my Christmas trays this year as well as future years."
"Wow..these will make great little treats for the holiday cookie trays. So sweet and delicate. I used home-made strawberry preserves and also opted out of the almonds and the dipping chocolate. I really think they're sweet enough w/o but see where dipping would make them very attractive for gift-giving or sharing. A great bar Sharlene."
"I made these today to take to a family BBQ so not sure what the verdict will be BUT hubby gives them a huge thumbs up. I used homemade preserves and didn't add chips to the top (optional). Recipe was very easy to follow. Thanks for sharing."
"well worth the effort. everybody loved these, even if they didn't like white chocolate!"
"Fantastic! I doubled for a 9x13 pan and it turned out great! I can't wait to share with my raspberry loving family. They are VERY rich, cut them small. I was afraid they would be too sweet (from all the white chocolate) but they are quite nice."
"LOVE IT! At first I thought I had made it wrong because the "dough" was very thin, but they turned out amazing! My husband brought a plateful to his grad school pot-luck, and there was not one of these bad boys left! Thank you so much for posting! I will definitely make these again!"
"I used strawberry jam and really liked these. I'm not usually a big fan of white chocolate, but these seemed to mellow the next day. I used an 8x8 pan and just made sure it was in the oven a little longer. I didn't dip them. Thanks for a great recipe!"
"Yummy! Wow, I loved these. I cut the recipe in half and made in a small loaf pan. I didn't need to tinker with the recipe at all. I used raspberry freezer jam that I made this past summer. This kind of jam is less sweet, so perhaps that's why mine diodn't turn out too sweet as some others have reported. Thanks for sharing!"
"I discovered I didn't have enough raspberry jam, so I made these with pineapple-coconut jam. I used the whole jar of jam, which was approximately 2/3 cup. I cooked them for 60 minutes after adding the jam and topping (my oven usually takes a bit longer), and sprinkled them with pecans instead of almonds. I thoroughly enjoyed them, but I don't know what they would have tasted like with the raspberry jam. I can see why they might be too sweet for some people though, and next time I will halve the chocolate chips; the flavor was a little overpowering. I also think I'll try this with marmalade next time. Thanks for posting!"
"I'm having a hard time understanding what all the raves are about. I made these as stated and ended up with a yummy, but very sweet and verging on greasy pan of squares. I can see the possibility in these, but if I were to make again, there would be a lot of changes. I think I'd reduce the chocolate by 1/2 and only add it (unmelted) to the last layer, maybe cut the butter to 1/3 cup and add 1/2-1 cup coconut to the bottom layer. Finally, if the reduction in chocolate didn't fix the sweetness problem, I'd tinker with the sugar too. Sorry Sharlene, thanks for sharing, could be just me, as I've thoroughly enjoyed other of your recipes."
"These were great. I even made them wrong and they were still good! I'm definitely going to make them again and see how they turn out when I actually make them correctly. (I accidently added all of the white chocolate chips in the beginning) They were pretty too! Thanks so much for a great recipe!"
"These taste wonderful. The white chocolate, raspberry & almond flavors worked really well together. It did take longer than the time listed to bake them however. Maybe I'll cut back a bit on the chocolate chips in the top layer next time."
"Maybe I made these wrong.. The flour clumped when I "just combined" it into the eggs and chocolate mixture and I didn't want to overmix. The end result was a bar with a fudgy texture and clumps of flour. Also, the jam crystallized when I baked it and became really chewy. Please tell me that I made them wrong because they look and sound FANTASTIC, and I was really looking forward to them. Anyone want to mail me ones they've made well? :("
"We thought these were incredible."
"Somehow, I managed to mess up this recipe. I was planning on throwing it out but my guests insisted on trying it and they loved it!!!! The truth is that raspberry and white chocolate is a great combo. Next time, I will read the instructions carefully. Thanks for the posting."
"These bars are over the top, Thanks for the recipe. Does any-one know if these bars are able to be frozen??"
"I LOVED these! I do love all things raspberry and chocolate, so I guess it's no surprise -- but these were especially wonderful. I'll definitely be making them again and again."