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Raspberry White Chocolate Bars Recipe

Raspberry White Chocolate Bars Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:24 servings


  • 1/2 cup butter, cubed
  • 1 package (10 to 12 ounces) white baking chips, divided
  • 2 large 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


  • 1. 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.
  • 2. Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.
  • 3. In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds.
  • 4. 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 each: 162 calories, 9g fat (5g saturated fat), 30mg cholesterol, 104mg sodium, 20g carbohydrate (8g sugars, 0 fiber), 2g protein.

Reviews for Raspberry White Chocolate Bars

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sewzanne User ID: 7753437 48381
Reviewed Apr. 7, 2014

"They sound good, but the serving size is unrealistic- 24 bars out of a 9" square pan? The gov't is requiring food companies to change labels to reflect accurate serving sizes; I hope that will be true for recipes that include that information as well."

Anghared User ID: 81536 100304
Reviewed Feb. 25, 2014

"delicious, a big hit"

cooknmama48 User ID: 7217268 30882
Reviewed Apr. 7, 2013

"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."

omahataxidriver User ID: 5143548 36210
Reviewed Jan. 2, 2013

"Very Good!"

JennTats User ID: 7007311 32057
Reviewed Dec. 27, 2012 Edited Dec. 28, 2012

"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."

cherrylady User ID: 1073547 36782
Reviewed Aug. 8, 2011

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

byoung03 User ID: 4055497 36766
Reviewed Feb. 4, 2011

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

*Glow* User ID: 5794769 73166
Reviewed Feb. 2, 2011

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

markhagen User ID: 266372 55138
Reviewed Mar. 4, 2010

"These are the best bars ever...period."

jenwynn User ID: 3330031 204338
Reviewed Nov. 19, 2009

"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!"

tolomcg58 User ID: 506546 87627
Reviewed Nov. 5, 2009

"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."

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