Raspberry White Chocolate Bars are a blondie with white chocolate mixed in and then topped with a homemade raspberry jam. So yummy, they will be your new favorite dessert bar.
Last week while it was snowing AGAIN and I was stuck indoors I tried these raspberry bars. I’ve found that if you use fresh ingredients, things just turn out better. Even though it’s not raspberry season here, I found some pretty good ones at the grocery and used them to make a jam that is then spread on the top of the bars before baking. The tart raspberry layer was just what the sweeter white chocolate blondie base needed. While white chocolate blondes are good alone, adding the raspberries makes them so much better and hey, it’s fruit, so that makes them healthier!Print
Raspberry White Chocolate Bars
- Category: Dessert
- 1 1/2 cup raspberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons balsamic vinegar
- 3/4 cup butter
- 2 1/3 cups dark brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 cups flour
- 1 cup almond meal/flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips or chunks
- Place all the ingredients for the raspberry jam in a small pot. Stir together and turn the heat to medium high. Cook until the raspberries disintegrate, stirring until the jam thickens a bit, about 5 minutes. Remove from heat and let cool as you make the batter (the jam will thicken more as it cools).
- Preheat the oven to 325˚F and line a 9 X 13 inch baking pan with parchment paper sprayed with cooking spray. (The recipe called for a 10 X 15 pan but I didn’t have one and thought the size of the bars was just right in a standard sized pan)
- 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 as well.
- Add brown sugar and beat on medium speed for 2-3 minutes to cool the butter down. Add vanilla and beat for an additional 15 seconds. Add the eggs, one at a time, beating on medium speed until incorporated before adding the next one. Add the flour, almond meal, baking powder and salt to the batter. Start the mixer on low and move up to medium to incorporate. Add the white chocolate chips and beat to incorporate.
- Scrape out the batter out into the baking sheet and spread evenly in the pan to the edges.Pour the raspberry jam over the batter. Use a knife and drag a line back and forth over the stripes in a swirling pattern.
- Bake in the oven for 25-30 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. I found that letting them refrigerate for a little bit after cooling makes cutting them easier.
- Makes 40 small bars or 24 large bars.