• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts » Bars » Raspberry White Chocolate Bars

    Raspberry White Chocolate Bars

    Published: Mar 17, 2014 · Modified: Mar 11, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A batch of white chocolate blondies with raspberriees

    Raspberry White Chocolate Bars are a blondie with white chocolate mixed in and topped with raspberries. Almond meal and browned butter make these magical. 

    A batch of raspberry blondies on parchment paper
    Raspberry White Chocolate Bars

    It’s berry season and unless you have raspberry bushes in your back yard, it’s off to the farmer’s market so I can make some raspberry white chocolate bars. While the blondie like bars take only one and a half cups of raspberries, they still provide that delicious berry flavor that I love.

    Instead of adding whole raspberries to the top like I do in cream cheese brownies or chocolate raspberry bars, I cooked these with a little cornstarch and lemon juice and swirled them in to the top of the batter.

    In fact, the first time I made these was in the middle of winter when it was snowing and I was stuck indoors. I still used fresh berries flown in from somewhere which weren’t near as good as what you can get locally, but they were still delicious. You can also use frozen berries for this since you are cooking them and the shape is not important

    The tart raspberry layer was just what the sweeter white chocolate blondie base needed.  While white chocolate blondes are good alone, but adding the raspberries makes them so much better and hey, it’s fruit, so that makes them healthier!

    If you are looking for a raspberry dessert that’s not as sweet, try a simple raspberry ricotta cake, it’s so moist and takes no effort at all!

    Two raspberry bars on a napkin
    Raspberry White Chocolate Bars

    The amazing blondies have two additional steps from a more traditional blondie. You’ll need to brown the butter and make the raspberry topping. Both take only a few minutes and are well worth the extra steps.

    What you’ll need

    For the raspberry topping, you just need raspberries, a little sugar, cornstarch and lemon juice.

    A saucepan with raspberries, cornstarch, sugar and lemon juice
    Raspberry Jam

    For the blondie, you need the basics, butter, brown sugar, vanilla, eggs, flour , baking powder. You also need almond meal and white chocolate chips.

    How do you make white chocolate raspberry bars

    Step 1: Make the raspberry mixture first. In a saucepan cook the raspberries with a little sugar, cornstarch and lemon juice until the raspberries have broken down and you have a thick raspberry mixture.

    Raspberry jam in a saucepan
    Raspberry Jam

    Step 2: Brown the butter and then add it to brown sugar in a stand mixer and beat to combine. Add eggs and then the dry ingredients. Once combined add the white chocolate chips and spread the thick batter into a baking dish.

    The batter for white chocolate blondies
    The batter for Raspberry White Chocolate Bars

    Step 3: Pour the raspberry mixture on top of the batter and use a knife to swirl it in.

    Raspberry white chocolate bar batter before it has been baked
    Raspberry White Chocolate Bars

    Step 4: Bake for 30 minutes.

    Baked white chocolate raspberry bars in a baking dish
    Raspberry White Chocolate Bars
    Can you ship raspberry bars

    These are a substantial bar that won’t crumble apart in your hand while you’re eating it which also means that it is a great bar to ship to friends and family.

    How should you store white chocolate raspberry bars

    Freeze these and they will stay fresh for months. They will become firm if refrigerated or frozen but when left out at room temperature they will soften up.

    Do you have to use fresh raspberries

    While fresh local berries are always the best, frozen raspberries work great in this recipe since you are cooking the berries first.

    Can you use raspberry jam

    I would not suggest using raspberry jam which is much sweeter than the tart raspberry mixture used on these blondies. For me adding a sweet topping like jam would make these too sweet. I love the contrast of the tart raspberry topping and the sweet white chocolate blondie.

    Do you have to brown the butter

    Browning the butter adds a rich nutty flavor to blondies but the bars will still turn out delicious if you just melt the butter.

    Does it matter if you use almond meal or almond flour

    Almond flour has been blanched with the skins removed and is more finely ground. Almond meal is ground with the skins and therefore is a little more course. Either are fine for this recipe.

    How should you store leftover almond flour

    Since this recipe only uses a cup of almond flour store the leftover in a sealed container in the freezer.

    A stack of raspberry bars on a marble surface
    Raspberry White Chocolate Bars

    More recipes that use almond flour

    • Sausage balls
    • Focaccia
    • Cheesy muffins
    • Strawberry apple muffins

    Dessert bar recipes you’ll love

    • Pecan pie bars
    • Apple pie bars
    • Sprinkle blondies
    • Brown butter blondies
    • Peanut butter brownies
    • Snickerdoodle bars
    • Apricot bars
    • Cherry streusel bars

    Adapted from Eat the Love

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A batch of raspberry blondies on parchment paper

    Raspberry White Chocolate Bars

    Author: Barbara Curry
    Raspberry White Chocolate Bars are a blondie with white chocolate mixed in and topped raspberries. Almond meal and browned butter make these magical.
    5 from 1 vote
    Print Pin
    PREP: 30 minutes
    COOK: 30 minutes
    Servings: 24

    Ingredients
     

    • 1 ½ cups raspberries
    • 1 tablespoon sugar
    • 1 teaspoon cornstarch
    • 2 teaspoons lemon juice

    BATTER

    • ¾ cup butter
    • 2 ⅓ cups dark brown sugar
    • 2 teaspoons vanilla
    • 3 eggs
    • 2 cups flour
    • 1 cup almond meal/flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 ½ cups white chocolate chips
    Prevent your screen from going dark

    Instructions
     

    • Place raspberries, 1 tablespoon sugar, cornstarch and lemon juice in a small saucepan and cook over medium high heat until the raspberries disintegrate, stirring until the mixture thickens a bit, about 5 minutes. Remove from heat and let cool as you make the batter.
    • Preheat the oven to 325˚F and line a 9 X 13 inch rimmed baking pan with parchment paper sprayed with cooking spray.
    • Place the butter in a medium saucepan and cook on medium high heat until melted and the butter starts to brown. Pour it into the bowl of a stand mixer fitted with a paddle attachment, making sure to scrape out all the brown bits into the bowl.
    • Add brown sugar and beat on medium speed for 2-3 minutes until well combined. Add vanilla and beat to combine. Add eggs, one at a time, beating on medium speed until incorporated before adding the next one.
    • In a separate bowl whisk together the flour, almond meal, baking powder and salt and add to the butter mixture beating just until incorporated. Add white chocolate chips and beat to combine.
    • Scrape out the batter out into the baking sheet and spread evenly in the pan to the edges it will be very thick. Pour the raspberry jam over the batter. Use a knife and drag a line back and forth forming a swirling pattern.
    • Bake in the oven for 30-35 minutes or until the edges of the bars are darker brown and the center of the bars look dry and set. Let cool in the pan completely before cutting.
    Barbara’s Tips + Notes

    Tips

    • The batter will be thick like cookie dough.
    • Don’t use jam for the topping, it will be too sweet.
    • You do not have to brown the butter, you can melt it in the microwave.
    • You can use either almond flour or almond meal.
    • You can use fresh or frozen raspberries.
    • Refrigerate these once cool for a few minutes for easier cutting.
    • These can be frozen.

    Nutrition

    Calories: 273kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 124mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    Bars
    « Salty Crunchy Peanut Butter Cookies
    Quiche with Sausage and Cornbread »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo Wings
    • Homemade Chex Mix
    • Spicy Roasted Nuts
    • Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Puff Pastry Pockets for Breakfast
    • Steak Marsala
    • Queso Chicken
    • Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    122 shares