If you love the sweet-tart combo of white chocolate and raspberry like I do, you won’t be able to get enough of this treat! These raspberry bars have the perfect amount of filling that your teeth will easily sink into.
Valentines’ Day is coming up quickly and I’m already planning for it. Not that we make it a huge deal in our house, but it’s fun to make special treats for the occasion. As I’ve planned my baking list, I knew I had to include my favorite White Chocolate Raspberry Bars recipe. Because it’s incredible.
Truth be told, I like this one all year long. You can never go wrong with this raspberry bars recipe!
Raspberry Bars with White Chocolate
If you like white chocolate, this is the perfect recipe for you! I love chocolate, but white chocolate is my favorite.
Oddly, I’ve found surprisingly few white chocolate recipes that I really love. Take white chocolate chip cookies, for example. They are kind of…meh. I don’t want to just substitute white chocolate for something else (although in some cases, I guess that’s ok) but I want recipes that are created for white chocolate.
And let me tell you – this raspberry bars recipe is exactly that. It’s divine. At least, that’s what I have written in my cookbook where I first discovered this gem a couple of years ago. It caught my eye with the combination of white chocolate and raspberry – and I’m glad to say it exceeded my expectations! I love when that happens.
Perfect Ratio of White Chocolate and Raspberry
I think what makes this dessert particularly appealing is the ratio of white chocolate and raspberry. I’ve had some raspberry bars before where all you got was a giant mouthful of filling…not exactly appetizing.
This white chocolate raspberry bar recipe combines the sweet flavor of white chocolate with the perfect amount of raspberry filling. And unlike many recipes where the white chocolate flavor gets swallowed up by other ingredients, you can taste it all the way through.
The top layer even has chunks of white chocolate—fellow white chocolate lovers rejoice!
How to Make the White Chocolate Raspberry Bars
Trust me on this one, you can go ahead and bookmark this recipe now. You’ll love it!
I always make these bars for Christmas, but they’re also a must-bake for Valentines’ Day. Look how pretty the color is.
What You’ll Need:
- white chocolate chips
- almond extract – I’ve been asked in the past if this can be omitted. I highly encourage you to add it in! It rounds out the flavor of the raspberry bars beautifully.
- seedless red raspberry jam – trust me on this one, it’s worth getting the seedless variety!
- sliced almonds
How to Make the Bars Step by Step
First, heat the oven to 325° and prep a 9-inch square baking pan. You can do so by using grease and flour, or simply use Joy cooking spray as I do. 😉
Then, set it aside and melt the butter in a small saucepan over low heat.
Remove from heat and add 1 cup of white chocolate chips. Do not stir – just let it sit. It will melt perfectly this way. Make sure it’s off the hot stove eye!
In your mixing bowl, beat the eggs until foamy. Gradually add the sugar, beating at high speed until lemon-colored.
Gently add the white chocolate chip mixture, which should be melted by now. Then, mix on low speed.
Next, add the flour, salt, and almond extract.
Mix once again at low speed, until just combined.
Spread half the mixture into the greased and floured baking dish.
Bake for 15 to 20 minutes or until light golden brown.
Meanwhile, stir 1 cup of white chocolate chips into the remaining batter and set aside.
Melt the raspberry jam in a small saucepan over low heat. Once it’s warmed, I like to whisk it to remove any lumps.
About this time, the crust should be ready to come out of the oven. Pour the melted raspberry jam over this and spread evenly.
Top with the remaining white chocolate batter, dropping spoonfuls over the raspberry jam. There will be some raspberry jam peeking through. Don’t worry, this is normal.
Sprinkle with almonds and return to the oven, baking for an additional 25-35 minutes or until it tests done.
Cool completely and cut into bars. You can make these into smaller squares or larger – typically I’ll do 2″ raspberry bars.
How to Store the Raspberry Bars
These bars can be store in an airtight container inside the fridge for about 5 days. If you want to make a double batch, or plan on rationing them out a bit (no judgment!), you can also put the airtight container into the freezer, where it will stay good for about a month.
More Recipes to Try:
- Gluten-Free Lemon Bars with Shortbread Crust
- Magic 7-Layer Cookie Bars
- Blueberry Dump Cake with Cream Cheese Icing
- Gluten-Free Rhubarb Custard Bars
*Pin the image below to save the recipe for later.
White Chocolate Raspberry Bars
A divine treat for any white chocolate lover.
- 1/2 cup margarine or butter (I prefer butter)
- 1 (12 oz) package white chocolate chips
- 2 eggs
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup seedless red raspberry jam
- 1/4 cup sliced almond
- Heat the oven to 325° and grease and flour a 9 inch square baking pan.
- Melt the butter in a small saucepan over low heat. Remove from heat and add 1 cup of white chocolate chips. Do not stir – just let it sit.
- In your mixing bowl, beat the eggs until foamy. Gradually add the sugar, beating at high speed until lemon-colored. Gently add the white chocolate chip mixture and mix on low speed. Add the flour, salt, and almond extract. Mix once again on low speed, just until combined.
- Spread half the mixture into the greased and floured pan. Bake for 15 to 20 minutes or until light golden brown.
- Stir 1 cup of white chocolate chips into the remaining batter and set aside. Melt the raspberry jam in a small saucepan over low heat and whisk until smooth.
- Pour the melted raspberry jam over the crust (just removed from the oven.) Top with the remaining white chocolate batter, dropping spoonfuls over the raspberry jam. There will be some raspberry jam peeking through and that’s fine. Sprinkle with almonds and return to the oven, baking for an additional 25-35 minutes or until it tests done.
- Cool completely and cut into bars.