Raspberry Filled White Chocolate Bars
Raspberry Filled White Chocolate Bars hit all the marks! Buttery white chocolate-laden dough, raspberry filling, more dough, along with a flourish of sliced almonds made for a delectable treat.
These delightful Raspberry Bars were brought to a neighborhood cookie exchange years ago, and then I made them for a blogger cookie exchange in 2011. They continually get rave reviews and can be enjoyed all year long!!
Why You Must Make
- The combination of raspberries and white chocolate is heavenly.
- Bar cookies are faster and easier than making individual cookies.
- The ribbon of raspberry jam makes for a beautiful presentation when sliced. Perfect for the holidays!
Ingredient Notes
- Kitchen Staples – Flour, Sugar, Salt
- Butter – Salted is fine, as salt is a flavor enhancer.
- Sliced Almonds (affiliate link) – Gently toasting your nuts before using brings out their essential oils, making them more flavorful. You can do this in a skillet over very low heat or in the oven on a sheetpan. Just watch carefully so they don’t burn.
- White Chocolate (affiliate link) – I chop Ghirardelli or Baker’s white chocolate bars for higher quality, but white chocolate chips will work, too.
- Eggs – I use large eggs in all my recipes unless otherwise noted. Have eggs at room temperature for easier incorporation
- Almond Extract (affiliate link) – A lovely flavor paired with raspberries.
- Raspberry Jam (affiliate link) – I prefer the Bonne Maman brand.
Expert Tips
- Line the baking pan with non-stick foil. This prevents the jam from welding itself onto the side of the pan and making it impossible to remove the bar cookies. The foil is also useful as a sling to remove the bar cookies as a whole to a cutting board to slice.
- For slicing tips, check out How to Cut Perfect Cookie Bars.
- Melting chocolate is easy in the microwave. Just take it slow. I use 15-30 second increments, stopping to stir before starting again. The residual heat will continue to melt the chocolate, so it’s OK to pull it out of the microwave when there are a few soft pieces visible in the mixture.
- Toasting almonds brings out the natural oils and therefore more flavor. Whether you do it in a non-stick pan or in the oven, watch your nuts very carefully as they can burn easily. Stir occasionally, especially when you toast these very thin sliced almonds.
Frequently Asked Questions
These can be stored in an airtight container at room temperature for 3-4 days. To extend their life, they can be refrigerated, too, for a total of 4-5 days.
It depends on the recipe, but these bars freeze well for up to 3 months if kept in an airtight container. Defrost overnight in the refrigerator and bring to room temperature to serve.
Yes, feel free to swap out the raspberry jam for another favorite variety.
You May Also Like:
Wondering what to make with raspberries? Here are some delicious ideas!
- Chocolate Raspberry Pavlova
- Fresh Raspberry Crisp
- Raspberry -Topped Mini Cheesecakes
- White Chocolate Raspberry Swirl Cheesecake
- Lattice Topped Raspberry Pie
- Plus, More Bar Cookie Recipes.
Raspberry Filled White Chocolate Bars
White chocolate bars with a raspberry jam filling and sliced almond garnish!
Ingredients
- ¼ cup sliced almonds
- ½ cup butter
- 12 ounces white chocolate, chopped (about 2 cups total), divided
- 2 eggs
- ½ cup sugar
- 1 cup flour
- ½ teaspoon salt
- 1 teaspoon almond extract
- ¾ cup raspberry jam (I used a combination of red and black raspberry jams)
Instructions
- Preheat oven to 325º. Line an 8 x 8-inch pan with non-stick foil or grease and flour pan.
- Toast the almonds by cooking over low heat in a saucepan, stirring frequently, till lightly colored and fragrant. Set aside.
- Melt butter with 1 cup of the white chocolate chunks in the microwave. Start, stop, and stir every 30 seconds till smooth and melted. Set aside.
- Beat eggs till light and foamy. Add sugar and continue to beat till lemon-colored. Stir in the white chocolate mixture.
- Add flour, salt, and almond extract and mix just till combined.
- Spread half of the dough into the prepared pan and bake for 15-20 minutes till light brown.
- Add the remaining chocolate chunks to the remaining batter.
- Carefully spread jam over warm crust (gently warm jam if it isn't a spreadable consistency).
- Spoon the remaining batter over the jam. Some jam may show through the batter.
- Sprinkle with almonds. Bake for 30-40 more minutes or till a toothpick inserted in the center comes out clean.
- Cool completely. Cut into bars.
Notes
Recipe from my friend, Sally, via Nestlé
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1 barAmount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 145mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g
79 Comments on “Raspberry Filled White Chocolate Bars”
These raspberry-filled white chocolate bars are delicious. My kiddos fell in love with it, asked me to make it again.
Liz, this is a really nice bar. I love raspberry fillings! This would be really nice with a good cup of coffee.
What a gorgeous bar. Paring white chocolate with raspberry jam is a match made in heaven. We only buy Bonne Mamman, I just love their story.
I’ll bet that stripe of raspberry filling is heavenly. I’m going to have to give these a try!
Always love desserts that use jam as an ingredient. This would be good with blackberry jam as well (which we have a surplus of).
Easy to see why these get rave reviews! I can practically taste how summer-y and delicious they are. P.S. I love how almost all of your photos (which are so pretty), have a touch or red in them. My favorite color. 🙂 ~Valentina
I just baked another double batch of your Buttery Caramel Squares for the guys tomorrow, they were such a huge hit the last time! I will give these a go on Wednesday but I’m secretly hoping they will be finished by then!
I agree, raspberries and white chocolate is a combination of flavors made in heaven – and these bars look quite heavenly!
Liz these are positively amazing! Love the raspberry white chocolate combo!
A very pretty dessert! I bet they taste amazing too:@)
What a beautiful recipe! Rich, decadent, but at the same time, thanks to raspberry preserves, so summery. When white chocolate blondies meet a raspberry tart, you’ve got this excellent marriage!
I too love the combination of white chocolate and raspberries and that touch of almond just puts it over the top for me. This is a great recipe for schlepping places and it looks so delicious I can see why you carted it all the way to Colorado. Definitely have to make this for my sister, another almond raspberry fan.
I am so over the moon what an easy recipe this is! I love raspberry and white chocolate is a bonus!
I always love your cookie bars…these look really inviting with the combo of raspberry and white chocolate.
Lizzy this looks perfect and delicious !I love raspberries !
OMG those sound amazing, Lizzy!! Love the almonds on top too 🙂
These look SO GOOD. Love the raspberry center. Yummmm
Lizzy-I’ve backtracked at least 4 of your recent posts with your amazing baking treats. How do you find the time to “whip” them out, one after the other, and each one is more delicous, decadent, and beautiful than the other!!! I am at a loss for words. Just way too much for me to observe; but it’s YOU! …and that says it all:DDD
Mmmm the raspberry in these sound divine! I had so much doing this cookie swap and am jealous I could not have these too! 🙂