How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Raspberry-Filled White Chocolate Bars?

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 2 cups white chocolate chips (vanilla milk chips), 2 large eggs, 1/2 cup sugar, and more.

Is Raspberry-Filled White Chocolate Bars suitable as general?

Yes, Raspberry-Filled White Chocolate Bars falls under the General category and is a great choice for this type of meal.

How do I store leftover Raspberry-Filled White Chocolate Bars?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry-Filled White Chocolate Bars Recipe

Name: Raspberry-Filled White Chocolate Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 2 cups white chocolate chips (vanilla milk chips); 2 large eggs; 1/2 cup sugar; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon almond extract; 1/2 cup raspberry jam or 1/2 cup raspberry spreadable fruit; 1/4 - 1/2 cup sliced almonds; additional white chocolate chips, to melt for dipping (optional)

Raspberry-Filled White Chocolate Bars

Eats Now Editorial Team · 988 kcal · General

1
Heat oven to 325u00b0F.
2
Grease and flour 9-inch square pan. Cover bottom with parchment paper.
3
Melt butter in small saucepan over low heat. Remove from heat.
4
Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
5
In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
6
Stir in white chocolate chip mixture.
7
Add flour, salt and almond extract; mix at low speed until just combined.
8
Spread half (about 1 cup) of batter in greased and floured pan.
9
Bake at 325u00b0 for 15 to 20 minutes or until light golden brown.
10
Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
11
Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
12
Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
13
Sprinkle with almonds.
14
Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
15
Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
16
Cut into 1 x 2-inch rectangles.
17
If desired, you can make them extra special by dipping in additional melted white chocolate chips.
18
Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
19
Set on waxed paper to cool.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Raspberry-Filled White Chocolate Bars

Tips for the best results

Variations & substitutions

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