WHITE CHOCOLATE RASPBERRY BARS RECIPES

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RASPBERRY WHITE CHOCOLATE BARS RECIPE | LAND O’LAKES



Raspberry White Chocolate Bars Recipe | Land O’Lakes image

Raspberry bars with snow white chips and red raspberry preserves create a fairy tale of a bar.

Provided by Land O'Lakes

Categories     Bar    Raspberry    Sweet    Baking    Fruit    Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 48 bars

Number Of Ingredients 8

1 1/2 cups sugar
1 1/2 cups Land O Lakes® Butter softened
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
2 large Land O Lakes® Eggs
1 (18-ounce) jar red raspberry preserves
1 cup white baking chips

Steps:

  • Heat oven to 350°F.
  • Combine sugar, butter, salt and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Beat at low speed, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.
  • Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake 30 minutes or until lightly browned.
  • Spread preserves over hot, partially baked bars. Sprinkle white baking chips over preserves. Sprinkle with reserved crumb mixture.
  • Continue baking 20-25 minutes or until topping is lightly browned. Cool completely. Cut into bars.

Nutrition Facts : Calories 160 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 115 milligrams, CarbohydrateContent 23 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams

RASPBERRY-FILLED WHITE CHOCOLATE BARS RECIPE - FOOD.COM



Raspberry-Filled White Chocolate Bars Recipe - Food.com image

My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 9x9 pan, 16 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Heat oven to 325°F.
  • Grease and flour 9-inch square pan. Cover bottom with parchment paper.
  • Melt butter in small saucepan over low heat. Remove from heat.
  • Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
  • In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
  • Stir in white chocolate chip mixture.
  • Add flour, salt and almond extract; mix at low speed until just combined.
  • Spread half (about 1 cup) of batter in greased and floured pan.
  • Bake at 325° for 15 to 20 minutes or until light golden brown.
  • Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
  • 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).
  • 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).
  • Sprinkle with almonds.
  • Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
  • Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
  • Cut into 1 x 2-inch rectangles.
  • If desired, you can make them extra special by dipping in additional melted white chocolate chips.
  • 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.
  • Set on waxed paper to cool.

Nutrition Facts : Calories 263.8, FatContent 14, SaturatedFatContent 8, CholesterolContent 43, SodiumContent 154.8, CarbohydrateContent 32.1, FiberContent 0.5, SugarContent 23.8, ProteinContent 3.2

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