Raspberry-Filled White Chocolate Bars

"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."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Chef OG photo by Chef OG
photo by Just the 2 of us photo by Just the 2 of us
photo by Chris from Kansas photo by Chris from Kansas
Ready In:
1hr 30mins
1 9x9 pan




  • Heat oven to 325°F.
  • Grease and flour 9-inch square pan. Cover bottom with parchment paper.
  • Melt butter in small saucepan over low heat. Remove from heat.
  • Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
  • In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
  • Stir in white chocolate chip mixture.
  • Add flour, salt and almond extract; mix at low speed until just combined.
  • Spread half (about 1 cup) of batter in greased and floured pan.
  • Bake at 325° for 15 to 20 minutes or until light golden brown.
  • Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
  • Melt 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).
  • Gently 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).
  • Sprinkle with almonds.
  • Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
  • Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
  • Cut into 1 x 2-inch rectangles.
  • If desired, you can make them extra special by dipping in additional melted white chocolate chips.
  • Pick 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.
  • Set on waxed paper to cool.

Questions & Replies

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  1. I have made this recipe many times and they are always a hit. Thanks for the recipe
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. 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 live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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