A soft white chocolate cookie crust with almond flavoring that is topped with a raspberry jam creates a sweet version of a grown up and warm Poptart! At first, I was a little apprehensive about a recipe with white chocolate since I have always been a big milk or dark chocolate fan myself. However, this delicious recipe has thrown all my doubts out the window. I even had a hard time slicing away a piece to take a picture of for the blog because once my family had a little taste, they came running back for more! Lesson learned, double the recipe if you want to feed more than around 6 people because they will take seconds.
White Chocolate Raspberry Bar Recipe
- 1/2 Cup Butter
- 12-oz. Package (2 Cups) Vanilla Milk Chocolate Chips
- 2 Eggs
- 1/2 Cup Sugar
- 1 Cup Flower
- 1/2 Teaspoon Salt
- 1 Teaspoon Almond Extract
- 3/4 Cup Raspberry Jam
- 1/4 Cup Sliced Almonds
- Heat oven to 325 degrees. Grease and flour 9-inch or 8-inch square baking pan. Melt butter in small saucepan over low heat. Remove from heat, and add 1 cup of the vanilla chips. Let stand; Do not stir.
- In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Then, stir in milk chocolate chip mixture.
- Add flour, salt, and almond extract to the mixture; mix at low speed until just combined. Spread half the batter, about 1 cup, into pan. Bake at 325 degrees for 15 to 20 minutes or until lightly golden brown.
- Stir remaining 1 cup vanilla chips into remaining half of the batter; the chips will melt into the batter in the oven. Set aside.
- Melt the raspberry jam in a small sauce pan on low heat. Then, spread evenly over the warm, partially baked crust. Gently spoon teaspoonfuls of the remaining batter over fruit spread to make the top layer. (Some fruit spread may show through the batter) Sprinkle with almonds.
- Bake at 325 degrees for an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars!