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Raspberry White Chocolate Bars Recipe

Raspberry White Chocolate Bars Recipe photo by Taste of Home

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A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman Pace, Florida

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Raspberry White Chocolate Bars Recipe

Prep: 20 min. Bake: 45 min.

Yield: 24 Servings

20 45 65

Ingredients

1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips, divided
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

Directions

In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined.
Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.
In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds.
Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 162 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 104 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Originally published as Raspberry Almond Bars in Taste of Home June/July 2001, p25

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Reviews for Raspberry White Chocolate Bars

Raspberry White Chocolate Bars

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Reviewed on Apr. 07, 2013 by cooknmama48

These are so good, but remember to divide batter before the first baking. I always forget, and have to scrape it back out of the pan.

Reviewed on Jan. 02, 2013 by omahataxidriver

Very Good!

Reviewed on Dec. 27, 2012 by JennTats

Make sure you butter the pan well my first batch refused to come out of the pan but my second try came out great & my husband doesnt like a lot of sweets said these were the best he tasted this year.

Reviewed on Aug. 08, 2011 by cherrylady

I have made these for years with apricot jam. Now I need to try raspberry!

Reviewed on Feb. 04, 2011 by byoung03

This recipe was delicious and quite easy to follow. My family loved these bars!

Reviewed on Feb. 02, 2011 by *Glow*

They're okay. Not bad though, just wouldn't make them again

Reviewed on Mar. 04, 2010 by markhagen

These are the best bars ever...period.

Reviewed on Nov. 19, 2009 by jenwynn

Every time I make this recipe, several ask me for the recipe. I always double it for a 9x13 pan, though. They go too fast!

Reviewed on Nov. 05, 2009 by tolomcg58

I have made these many times; they are always a big hit and go very quickly. I substitute almond bark (vanilla) chopped in the food processor instead of the vanilla chips. It's a lot less expensive and tastes the same.