A buttery shortbread crust topped with raspberry jam and white chocolate chips, these Raspberry White Chocolate Bars are divine!
I have professed my love of chocolate and peanut butter many, many times here on this little old blog of mine. Life without either of them would be a struggle (lol!).
But, raspberries happen to be another thing I am absolutely crazy about. I’ve mentioned it before, just maybe not as often as I do the whole chocolate/peanut butter obsession.
I’m actually crazy about them and if you ask me, I think raspberries are the best berry ever!
I will never understand people who don’t like raspberries, like my son Braydon for example. Is he even human? Seriously. . . .how is it possible to not like them? My latest raspberry crush resulted in these Raspberry White Chocolate bars. Oh my goodness they are amazing!
I made my son Zach take what was left of these bars with him the other night when he was hanging out with his friends. According to Zach, they all LOVED them, and so did he.These bars start with a buttery shortbread crust with bits of white chocolate, then a layer of raspberry jam in the middle and finally topped off with more buttery, crunchy goodness. If you want to go one extra step, you can drizzle melted white chocolate on top. . . totally optional.
They are rich and decadent and so, so good!
Hope you love them!
- 1/2 cup butter (melted)
- 1/4 cup + 3 tablespoons sugar
- 1 1/4 cups flour
- 1/4 tsp salt
- 1/2 cup white chocolate chips (coarsely chopped)
- 3/4 cup raspberry jam/preserves (seeded or seedless work fine)
- Extra white chocolate chips for drizzle (optional)
Preheat oven to 350 degrees.
Line an 8×8 pan with foil or parchment paper. Set aside.
In a medium bowl, combine the melted butter, sugar, flour and salt. mix well. Stir in half of the white chocolate chips. Set aside about 2/3 cup of this mixture. Press remaining mixture into bottom of prepared pan.
Spread raspberry jam over crust layer and then sprinkle remaining crumbs over top of raspberry jam. Next, sprinkle the remaining chopped white chocolate chips on top.
Bake for 25 to 30 minutes or until edges start to turn golden brown. Allow bars to cool for 15 to 20 minutes then lift out of pan and drizzle with additional melted white chocolate chips if desired.
f you want the crust to be more on the crispy side, then I would cook them the full 30 minutes and, depending on your oven, you may need to cook them a few minutes longer. It’s definitely a personal preference here. I’ve baked mine for 25 minutes before for a softer crust, but I’ve also baked them longer for a bit crisper, firmer crust. Either way, they are fabulous!
Recipe Source: 5 Boys Baker